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page 133
not more than half an inch thick, and cutting it after baking in the shape of
diamonds and dusting with powdered sugar.
193
ALMOND CRISP-TART
(Croccante)
Sweet almonds, four and a half ounces.
Granulated sugar, three and a half ounces.
Skin the almonds, divide the two parts and cut each part into small pieces. Put
these almonds so cut at the fire and dry them until they take a yellowish color,
but do not toast. Meanwhile put the sugar on the fire in a saucepan and, when it
is perfectly melted, pour the almonds hot and already sligthly browned. Now
lower the fire and be careful not to allow the compound to be overdone. The
precise point is known when the mixture acquires a cinnamon color. Then pour
little by little in a cold mold, previously greased with butter or oil. Press
with a lemon against the walls of the mold, making the mixture as thin as
possible. Remove from the mold when perfectly cooled and, if it is difficult to
do so, dip the mold in boiling water.
The almonds can also be dried in the sun and chopped fine, adding a small piece
of butter when they are in the sugar.
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