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Almonds are traded into the mortar gradually adding sugar and egg white. To form a soft and consistent paste (it can be perfumed with rum or grated lemon peel). This dough is put, by teaspoons, on white paper saving distance between each other. It is sprinkled with polished sugar and put into the oven for a few minutes until golden brown.
To remove them from the paper it is moistened inside out and then peel off easily.
Hazelnuts are peeled, put in a pan and enter the tempered oven. Taking care to shake the pan so that they are roasted equally. Then they fry to remove the shell. They are ground and proceeded as directed for almond chocolates.
Publication Date: 18/07/2019
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