Crispy and delicious, the ground almonds they are a typical Apulian specialty of the Christmas period.
A sweet with an enveloping flavor that transforms into a tender one hug for the palate during the holiday period.
The preparation is very simple, suitable for beginners, and even the little ones can be involved in making them: the almonds, the true protagonists of this dessert, should be toasted in the oven and separate them well from each other, so that each one is tanned to the right degree. 5 minutes will be enough. Chocolate, however, can be chosen according to your tastes: dark, extra dark, al milk or, why not, also white. It should be melted in a bain-marie to prevent it from burning and combined with the almonds in an irresistible marriage of flavours.
A snack to enjoy during the cold days of December, but which can be prepared in any time of the yearnot knowing seasonality.
Almonds landed very quickly
For the result to be faithful to the original, the landed almonds must be divided into small piles and left to cool for at least 5 hours.
- 250g of almonds
- 150g of extra dark chocolate (over 85%)
Place the almonds on a baking tray and toast for 5 minutes at 100°C, in the meantime melt the dark chocolate. Let the almonds cool and then add them to the chocolate, mixing until they are completely covered. Create small groups of 5-6 almonds arranged on a sheet of baking paper and leave to rest for a few hours at room temperature until the chocolate is completely solidified.
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