Torrone di Mandorle
My parents had a bakery in Chicago, Sarno's Pastry Shop. I remember as a kid growing up tasting this sweet and slightly bitter caramelized sugar almond candy, Torrone di Mandorle. I remember loving the rich flavor of almonds supported by the depth of the carmel and its distinctive hard crunch!
I am happy that I found this recipe by Rossella Rago and wanted to share it with you to include it in your Christmas baking!
Torrone di Mandorle (Almond Torrone) Recipe
3 cups whole raw almonds with peel
1 1/2 cup sugar
Zest of one lemon
4 tablespoons water
2 tablespoons white wine vinegar
A tall pot Aluminum foil Spatula
Place all ingredients in a tall pot.
Put the pot on medium flame and with a wooden spoon stir continuously clockwise for about 20 minutes (have a partner handy in case you get tired!).
As you stir, the sugar will melt, but as you continue to stir it will crystallize again ... you are not done yet!
Keep on stirring and the sugar will melt once again.
Once the sugar has completely melted for the second time, remove from flame and pour the entire content over a sheet of aluminum foil.
With a spatula, quickly flatten the almonds to an even sheet about a half-inch thick.
After five minutes, with a large knife cut the sheet into small squares or rhomboids.
Wait five more minutes and peel the aluminum foil from the individual pieces of torrone.
Let the mixture cool. Once completely cool, the torrone is ready to be served.