Almond Candies

12 servings

60 minutes

Almond candies are a true delight of Italian cuisine, combining the tenderness of white chocolate and the crunchy texture of caramelized almonds. This dessert has roots in ancient Mediterranean sweet traditions where nuts and chocolate symbolized sophistication and richness of flavors. The light bitterness of cocoa perfectly complements the sweetness of caramel, while butter gives the mass flexibility for creating refined shapes. The taste of these candies is a balance between tenderness, sweetness, and a light nutty note that leaves a pleasant aftertaste. They can be served with tea or coffee and are perfect as a festive dessert or an elegant gift. Almond candies are not just a sweet treat but a true art that combines simplicity in preparation with refined taste.

Energy value per serving

• Calories: 305.1
• Proteins: 4.2g
• Fats: 18.6g
• Carbohydrates: 30.8g

Ingredients

• Peeled almonds: 200 g
• Sugar: 150 g
• Lemon juice: 1 tsp
• Butter: 20 g
• Cocoa: to taste
• White chocolate: 300 g

Cooking steps

1. Lightly roast the almonds in a dry pan until golden spots appear, then let them cool.

   Required ingredients:

   • Peeled almonds: 200 g

2. Pour sugar into a thick-bottomed pan, add lemon juice — the sugar should completely dissolve and turn into caramel, ensuring it doesn't darken too much — the caramel should be light honey-colored. Turn off the heat, add nuts and quickly mix to coat the almonds well with caramel. Spread on parchment paper, flatten it out, and let it cool.

   Required ingredients:

   • Sugar: 150 g
   • Lemon juice: 1 teaspoon
   • Peeled almonds: 200 g

3. When the almonds cool down, select 30-34 of the most beautiful nuts and set them aside, grind the remaining nuts into flour in a coffee grinder.

4. Melt the chocolate with butter in a water bath, gradually add ground nuts and mix — it should become a pliable mass; if it's not too thick, you can put it in the fridge for 30 minutes — mine turned out just right immediately.

   Required ingredients:

   • Butter: 20 g
   • White chocolate: 300 g
   • Peeled almonds: 200 g

5. Form a small ball from the nut-chocolate mass, place an almond in the center, and shape it into an oval candy.

   Required ingredients:

   • Peeled almonds: 200 g

6. Sift cocoa onto a flat surface, roll the candies well in cocoa on all sides, place them on parchment, and refrigerate for about 1 hour to let them firm up.

   Required ingredients:

   • Cocoa:  to taste