Christmas is an excellent opportunity to prepare traditional Italian desserts and serve old recipes but, despite the passing years, still remains a favorite by everyone, young and old. Here is one of my favorite Christmas treats.
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| Torroni di Mandorle |
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| Blanched Almonds |
1/4 cup sugar
1/2 cup honey
Zest of one orange
Zest of one orange
Blanching Almonds
Pour boiling water to barely cover almonds.
Let the almonds sit for 1 minute and no longer.
Drain and slip the skins off.
Toasting Almonds
Place almonds in a heavy, ungreased skillet. Stir often over medium heat until golden brown.
Oven method:
Preheat oven to 350 degrees F.
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| Toasted Almonds |
Bake for 20 to 30, stirring occasionally, until golden brown.
Preparation
Melt sugar and honey in a pot over medium heat, add the almonds and turn constantly with a wooden spoon (about 30 minutes) until a firm consistency. Add orange zest in final minute.
Put the mixture on a wet, work surface and spread with a cutting board until you reach a thickness of 1 inch. 
Cut into rectangles of 2 inches.
These torroni or croccanti may be kept in a closed container for a long time.
