Peel the almonds, cut them into slices and toast them lightly. Put a saucepan with the sugar on very low heat and stir until it is melted and golden brown. Then add the almonds and a grated lemon rind. Carefully stir and pour it on to an oiled, non-stick surface. Use the other lemon to level the mixture until it is thinner than 1 cm. Using an oiled knife, cut it into diamond shapes or into small pieces. Serve on plates with lemon leaves which add to the flavour.
– 500 g almonds
– 500 g sugar
– 2 vanillin sachets
– one glass of white liqueur (e.g. Villacidro Murgia)
– a small glass of orange flower water
Peel and grind the almonds. Put all the ingredients in a saucepan and cook for about 10 minutes, stirring continuously. When the mixture is firm, remove from the flame and let cool. Then roll into small balls and dust with sugar. These sweets are usually wrapped in coloured tissue paper like candies.
– 300 g almonds
– 300 g icing sugar
– 4 egg whites
– 1 lemon
– orange flower water.
Put the egg whites and icing sugar in a pot and whisk them until the mixture is soft and double in size. Thinly slice the almonds and toast them. Add them to the mixture with the lemon juice and ½ cup of orange flower water. Lightly stir and spoon the mixture onto a baking-sheet covered with oven paper.