In Italy, and I would add that in Sardinia more than in other parts of Italy, people use to offer something when you visit them.The older the person, the more she will demand that you accept a drink or a candy. | Italian cookie amaretto is one of those "dry" candies that I tasted for "education". |
In Italy, and I would add that in Sardinia more than in other parts of Italy, people use to offer something when you visit them. The older the person, the more she will demand that you accept a drink or a candy. As I am not greedy for almonds, I accepted one of these cookies just to accept, but thinking I'd not like it at all. Well...guess what? It became one of my favourite candies. The recipe is very simple, but I can anticipate you that it requires a little bit of experience in setting the right oven temperature and so on. But... one gets better the more one tries, isn't it?
You'll need:
• 700gr of peeled sweet almonds
• 300gr of peeled bitter almonds
• grated peel of 2 lemons
• 8 egg whites whipped up
• 750gr of sugar
• some spoons of seed corn wheat
How to do it:
Mince the almonds and put them into a bowl. Add the sugar, the lemon grated peel and the egg white whipped up. Mix all very slowly.If it results too soft, add 1 spoon of seed corn wheat.Leave it rest for at least one hour, but even much more (it only helps). Put a bowl with water close to you to wet your hands to make the balls. Put sugar on a dish and make the ball roll until it becomes completely covered with sugar. In another dish put the seed corn wheat and press the bottom of the ball on it. Put them on a pan far from each other. Put it into the oven pre-heated at 120°C for about 30 minutes.They should become coloured. Buon appetito! Enjoy! | 
