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Nougats
Croccante/ Almond Crisp-Tart (almond brittle with table sugar)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)
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Croccante di Mandorle/Almond Cream Nougat (flavored with lemon juice; decorated with pistachio nuts and whipped cream)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)
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Croccante di Mandorle/ Almond Brittle (with Castor sugar and rosewater)
Originated from: Italy
Occasion: Special times
Contributed by: Tina Molina
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Brown Sugar and Honey-Glazed Almonds
Originated from: Guardialfiera, Molise, Italy
Occasion: Christmas and New Year's
Contributed by: Olga Palazzo
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Honey-Glazed Almonds
Originated from: Guardialfiera, Molise, Italy
Occasion: Christmas and New Year's
Contributed by: Mrs. Adelaide Palazzo
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Almond Nougats (with honey, egg whites and vanilla)
Originated from: Italy
Occasion: Special times
Contributed by: Julia D.
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Sugar and Honey Coated Almonds
Originated from: Ascali Piceno, Marche, Italy
Occasion: Christmas, special events
Contributed by: Micheline Di Gerolomo
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Chocolate-Coated Roasted Almonds
Originated from: Italy and North America
Occasion: Special times
Contributed by: Pierina Faustini
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Il Crocante (Sugar-Glazed Almonds)
Originated from: Montorio, Molise
Occasion: Special times
Contributed by: Mrs. Maria-Nella Fent
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Mandorle pralinate/ Italian Chocolate Almond Nougat, using water, sugar and dark chocolate
Originated from: Puglia
Occasion: Any time & special times
Contributed by: Recipe, taken from "Libro di Cucina" Italian Wikibooks; photo: Mary Melfi
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