The almonds from Abruzzo with Alchermes are a colorful and tasty version of the rocks from Abruzzo. The original recipe features toasted almonds coated with sugar and cocoa, flavored with cinnamon and lemon peel. In this recipe, I propose an alternative version: almonds with their skins are coated with sugar, Alchermes, and flavored with cinnamon and lemon peel. These almonds (also called rocks from Abruzzo) take on a pink color that, besides being good, are also nice to look at!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
Ingredients
- 7 oz almonds
- 7 oz sugar
- 1.8 oz Alchermes
- 1 tsp ground cinnamon
- Half lemon peel
Steps
To make the almonds from Abruzzo with Alchermes, pour the Alchermes and sugar into a small pot, stir, and bring to a boil over low heat. Then add the cinnamon and the grated peel of half a lemon.
For a lighter color, you can use 1 oz of Alchermes and 0.7 oz of water.
Once the sugar is dissolved, add the almonds with their skins and stir until the sugar mixture takes on a sandy texture and adheres to the almonds.
Pour the small rocks onto a work surface or a sheet of parchment paper, and let them cool until they harden. They can be stored in a glass jar.
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