Recipe Croccante


1 cup almonds, shelled and lightly toasted
1 cup sugar

How to make Croccante:

Cook the sugar with one or 2 tsp. water in an unlined copper casserole until the syrup reaches a hard-ball stage. Mix in the almonds and continue to cook until caramelized.

Lightly coat a marble surface with oil and pour on the mixture of sugar and almonds, making an even layer. Score with a knife into squares or diamonds. Cool, and then break into pieces along the scoring lines. Croccante will keep for a month if wrapped in aluminum foil.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at