The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Almond brittle (Croccante)


300 g peeled almonds
300 g sugar
½ lemon

Chop the almonds coarsely. Melt the 200 g sugar with the juice of half a lemon in a wide pan, then add the almonds. Turn the mixture  over onto a marble surface.
Roll out the mixture with the help of a raw potato on a fork. Cut the brittle up with a knife; this will make it easier to pick it up once it has cooled down.