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Almond brittle


This isn't just any recipe, this is a crunchy recipe!

Every region of Italy, especially in the central-south, knows a variant: it can in fact be flavored to taste with cinnamon, anise or citrus fruits.
Almond brittle is a typical Christmas dessert made with just two ingredients: almonds and sugar. It can often be found at fairs, local markets and during holidays. A tasty, quick snack, easy to make and loved by adults and children. You can prepare the brittle in large quantities, cut it into small pieces and store it in an airtight container, so as to satisfy your sweet tooth whenever you want.


  • 200 g almonds do not peel
  • 150 g sugar or 100 g of sugar and 50 g of honey
  • 2 spoons lemon juice
  • seed oil to taste
  • zest grated lemon or orange optional
  • Toast the almonds in the oven: heat the oven to 190° in static mode, spread the almonds on a baking tray and bake for about 8-10 minutes, turning occasionally and checking that they do not blacken. Remove from the oven and let cool.

  • Brush two sheets of baking paper with a drizzle of oil and set aside. One will serve as a base for the crisp, the other to spread and flatten evenly.

  • Melt the sugar, orange zest and lemon juice in a large non-stick pan. As soon as it starts to caramelise, you will notice its amber colour, add the almonds and mix, keeping the color of the caramel under control. It shouldn't darken too much, it would tend to become bitter. Once you have reached the typical darker amber colour, turn off the heat and, with the help of a spatula, tip the mixture onto the sheet of greaseproof paper.

  • Cover with another sheet of paper and, using a rolling pin, press until the surface is uniform.

  • Allow to cool and before it hardens completely, cut into pieces with a large blade slightly moistened with water.

Lemon and orange zest are used for flavoring and are optional. The lemon juice also serves to keep the caramel color more amber.
Every region of Italy knows a variant: it can in fact be flavored with cinnamon, anise and citrus fruits. The addition of honey slightly alters the flavor of the dried fruit but helps to give the characteristic plasticity of the dessert.
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