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Sassi d'Abruzzo
This toasted almond sweet is typical of the Province of Teramo and of the towns of the Vibrata valley; they are also known as mandorle “atterrate”.
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Directions
Roast the almonds without peeling them (if peeled, they must be boiled before being roasted)
Pour a glass of water and the sugar in pan and bring it to a boil.
Pour in the cocoa and toss in the almonds once it has dissolved. Stir for about a minute.
Pour the entire mix on a previously oiled pastry board.
Let it cool down until the almonds become hard.
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Ingredients:
1 kg. almonds, 900 gr. sugar, 30 gr. cocoa, a pinch cinnamon, a bit of grated lemon peel, ˝ cup water and nutmeg depending on taste, oil as much as necessary.