Almond torrone 

Crunchy and delicious. A typical dessert of the Christmas period that is prepared throughout Italy! Friends gourmets welcome back in my kitchen, today I propose a dessert of easy realization always present in Italian tables. 

The term "minnulata" derives from the dialectal term "mennula or minnula" to indicate almond. Almond nougat, or almond crunchy, is a great classic of the Christmas tradition prepared with almonds, sugar and honey. In Sicily it is known as minnulata, in Sardinia as gattò de mendula, in Salento it is called cupeta and you could go on for a long time because it is a famous dessert throughout Italy. 

Preparing it at home is not really easy but when in the company of friends and relatives you munch on this crunchy and fragrant nougat, the effort you had to spend on cooking it will be rewarded. A Sicilian recipe so simple to make that you can also donate, dividing the nougat into sticks and packaging it properly, as a sweet for the evenings of celebration!

And now I leave you my recipe and I wish you Happy Holidays!

Ingredients 

400 gr of almonds

250 gr of sugar

a tablespoon of orange honey 

50 gr of orange peel cubes

a lemon

How to peel almonds

If you prefer that your crunchy has a rustic touch and is not very sweet you can choose to prepare it with almonds with peel but most people prefer to enjoy almond nougat made with shelled dried fruit. To peel the almonds, fill a saucepan with water, bring it to a boil, turn off the heat, dip the almonds and let them blanch for a few minutes. After draining the almonds, wet them with cold water, dry them by dabbing them with a cloth and proceed to peeling. You will have to peel the almonds one by one but just a light touch from the bottom to the tip and the skins will go away very easily.

How to toast almonds

To make the nougat crunchy and tasty and release all the aroma of almonds is through roasting. You can toast the almonds in a pan for a few minutes or bake them in a preheated oven at 180 degrees for 5-10 minutes, in both cases stirring them occasionally so that they toast evenly. The almonds will be ready when they are slightly golden and you will smell a delicious scent fill your kitchen.

How to dissolve sugar

To prevent the sugar from becoming full of lumps and you are forced to caramelize more, or to settle for a nougat that you will chew with difficulty, remember to dissolve the sugar in a pan with a thick bottom over low heat without ever mixing it. 

How to flavor nougat

There are those who enrich the flavor of nougat using cinnamon or vanilla essence but to prepare an excellent almond nougat know that the aroma that goes perfectly with toasted almonds is that of citrus fruits. If you choose to add orange honey and pieces of orange peel to almonds and sugar, the flavor of your crunchy almond will be unique and inimitable.

How to make almond nougat

After peeling and toasting the almonds, let them cool. Heat the thick-bottomed pan containing the sugar over low heat and, without stirring, wait for it to melt completely. Add the almonds only when the sugar has completely dissolved and has become caramel. Dip the almonds in sugar, when they are still warm, and add a tablespoon full of orange honey. Mixing the almonds with sugar when they are still hot serves to prevent the sudden change in temperature from crystallizing the sugar ruining the nougat. Turn up the heat and stir continuously with the help of a wooden spoon. Although initially the mixture will seem too compact, gradually it will melt again. The almonds are already toasted so do not keep them too much on the fire because they must not darken! As soon as you begin to stir the mixture without too much difficulty, turn off the heat and add the cubes of orange zest and mix them. Pour the mixture on an oiled marble surface or, if you do not have one available, on a baking tray lined with lightly oiled parchment paper and distribute the sugar evenly using a spatula or a wooden scoop. To give an extra touch of freshness to the  crunchy almond you can rub a whole organic lemon on top to level it and, at the same time, flavor them. When the nougat has cooled, it takes two minutes, you can proceed to cut it into small pieces of the same shape. Do not let it cool too much because otherwise you run the risk that the sugar solidifies making the cut difficult and tiring. 

Tip

You can store almond nougat in a glass container with lid in a cool and dry place until the arrival of the Christmas holidays but we warn you that you run the risk that it runs the risk of running out long before offering it to your guests!

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