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Torroncini (with almonds, butter, cocoa power and ground ladyfinger cookies)
Originated from: Italy
Occasion: Special times
Contributed by: Rita Ferrara
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Chocolate Hazelnut Torrone (with semisweet chocolate, sugar, honey and egg whites)
Originated from: Abruzzi
Occasion: Christmas holidays
Contributed by: Rita Ferrara
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Chocolate Torrone/Ada Boni's Torrone tenero al cioccolato (Using a double boiler, made with cocoa powder, hazelnuts and honey
Originated from: Italy
Occasion: Christmas
Contributed by: Taken from "Il Piccolo Talismano Della Felicita" by Ada Boni (1929)
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Agrodolce "Ariedoce" (Almond clusters with mosto cotto, red and white wine, and honey)
Originated from: Riccia, Molise
Occasion: La Devozione di San Giuseppe/ St. Joseph's Day
Contributed by: Courtesy of Accademia Italiana Della Cucina, Delegazione di Campobasso, a cura del Delegato, Anna Maria Lombardi
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Siena Candy (Almond and hazelnut or pecan nougat, using honey, grated chocolate and cinnamon)
Originated from: Siena, Tuscany
Occasion: Any time & special times
Contributed by: Taken from "With a Saucepan Over the Sea" by Adelaide Keen (Little, Brown and Co.,1902)
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Fan-forte di Siena (Sienese hardbake with almonds, hazelnuts, cinnamon, honey and chocolate)
Originated from: Siena, Tuscany
Occasion: Special times
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)
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Sugar-Coated Almonds/Mandorle Insuccherate (with table sugar, cinnamon and water)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)
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Mandorle Perline (Sugar-glazed Almonds)
Originated from: Casacalenda, Molise, Italy
Occasion: Special events
Contributed by: Mary Melfi (Zia Rosina's recipe)
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Pellegrino Artusi's Croccante (Almond brittle, using blanched sweet almonds and powdered sugar)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891); Wikipedia notes
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Croccante/Pellegrino Artusi's/Olga Ragusa's almond brittle (using blanched almonds and powdered sugar)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" adopted from the Italian of Pellegrino Artusi by Olga Ragusa (1945)
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