Condividi
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INGREDIENTS:

500 grams (about one pound) of almonds, 500 grams (2 ½s cups of flour), 500 grams (2 ½s cups) of sugar, 15 grams (one teaspoon of ammonia), grated lemon (about ½ teaspoon), a pinch of ground clove), ½ teaspoon of cinnamon, bitter chocolate (enough to coat the castagnelles)

PREPARATION:

Blanch, toast and finely chop the almonds. Add them to the flour, sugar, clove, grated lemon and cinnamon. Mix well with a little water mixed with the ammonia. The dough should be pretty firm. Form into long, thick sausages that will eventually be cut into nice size nuggets (about 1 ½ inch). Place them on a cookie sheet and bake.
The should be a very pale golden color.

Melt the chocolate with some sugar and dip the baked castagnelle in it one by one. Let dry.


Condividi
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