Servings:
8
Prep time:
15
Cooking time:
20
INGREDIENTS
- - 500 g of sugar
- - 350 g of almonds
- - 1 lemon
- - Sweet almond oil
INSTRUCTIONS
- Toast the almonds passing in a preheated oven at 160 ° C for about 6 minutes. Then keep them warm in the oven at 90-100 ° C.
- Heat over medium heat in a saucepan, preferably of copper or tin-plated steel, sugar and a spoon full of lemon juice. Cook the mixture, stirring with a wooden spoon until it becomes liquid and takes on a slightly golden color.
- Add the nuts and continue cooking until it becomes crispy brown.
- turn ups die down immediately on a marble slab previously heated and oiled well. The marble surface should be warm to facilitate the processing of crisp that tends to cool (and harden) quickly. To heat the marble lean over a very hot pan for 5 minutes before processing. In the absence of marble, you can gently heat a steel tray and cover it with baking paper.
- Mix the crisp yet warm with an oiled spatula, then spread it with an oiled rolling pin to a thickness of about an inch.
- Grease a star mold, with the a diameter of 8-10 cm. Press it firmly on the crispy hot-warm to derive the shape and then remove the remaining parts. To not have waste, you can pour it directly the crisp into a star mold well greased.
- Let consolidate well, then unplug it from the table and arrange on a platter. Instead of the whole nuts , you can use almonds or hazelnuts flaked or grain. The crisp, kept away from umidity , will keep for several days.
