Croccante

Croccante is an old classic in many regions of Italy, especially in winter time. This sweets recipe, made of almonds and sugar, is present in "La scienza in cucina e l'arte di mangiar bene" (The Science of Cooking and the Art of Fine dining) by Pellegrino Artusi. I Dolci della Regina recipe was refined with the help of Luigi Mazza that nourished a warm passion for this sweets.

Weight: ~110 g (3.88 oz); actual weight may vary slightly since each package is hand made

Ingredients: almonds - sugar - orange liqueur