Recently I talked to you about landed almonds (or buried almonds), a typical Abruzzo dessert that is truly delicious! Very similar to the famous praline or candied almonds of French origin.
After the classic version, today we prepare Alchermes landed almonds, not only very delicious but also beautiful! Thanks to the use of Alchermes, they become pink and are super cute!
To make the pink Abruzzo almonds, you need 3 essential ingredients: almonds, sugar, and Alchermes. For a softer color version, you can “extend” the liqueur with water, while for a more intense color, you can use it neat.
Praline almonds are gluten-free and lactose-free so they can also be enjoyed by those with intolerances.
Some people also call this sweet Sassi d’Abruzzo. If you have already read the previous article, I explained that the Sassi d’Abruzzo originated in Sant’Egidio alla Vibrata, in the province of Teramo. They are visually very similar but still different. The original recipe is secret since it is a trademarked product since 1975. Moreover, their preparation is much longer compared to praline almonds.
We will call them as they should be called, Teramo landed almonds, which we prepare in the province of Teramo.
Besides the classic version and the Alchermes one, there’s the cocoa version, and soon I will share the recipe!
The praline almonds are a unique temptation! Any excuse is good to enjoy a couple! For example, during the Christmas holidays they are perfect to give as gifts! The problem is stopping once you’ve tasted them because they are irresistible!
Don’t ask me how to replace Alchermes because the characteristic of this version is precisely the use of this liqueur that is present in many preparations in Abruzzo! At most, if you really don’t like it, you can follow the classic version 😉
But now, let’s get to it and prepare the pink Abruzzo almonds!
I’ll leave you with some other typical Abruzzo recipes that I suggest you try!
- Cost: Medium
- Rest time: 30 Minutes
- Portions: about 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz almonds (with skin)
- 7 oz sugar
- 2 tbsp water
- 1.5 tbsp alchermes
- lemon zest
- orange (grated zest)
- 1 tsp ground cinnamon
Tools
- Pan
- 2 Wooden Spoons
- Parchment Paper
Steps
First, I’ll leave you a couple of tips for tackling this simple yet tricky recipe!
Use wide pans so you can stir the almonds better without them falling over the edges!
For stirring the ingredients during cooking, it is preferable to use a wooden spoon (you will need two).
If you want to obtain almonds with a more intense color, use only Alchermes (without water) in a dose of 1.8 oz.
In a large pan pour the sugar, water, and Alchermes.
Add lemon and orange zest and a teaspoon of ground cinnamon (only if you like it).
If you only have lemon and not orange at home, don’t worry, only lemon zest will be fine.
Turn on the gas and dissolve the sugar by stirring with the spoon.
When the mixture in the pan reaches boiling, throw in the almonds with ALL THE SKIN.
Don’t worry if foam forms at this point; it is completely normal!
Stir occasionally, staying nearby because you need to keep everything under control for optimal success.
When the water has completely evaporated, you will have obtained a dry mixture, and from this moment onwards, the most important part begins!
You will need to stir continuously with the wooden spoon because the sugar that had dissolved will reform, becoming like sand.
Try to leave the sugar on the bottom of the pan, bringing the almonds to the surface so that in contact with the heat, the sugar will start to “melt” more quickly.
However, be careful not to melt it completely. At this stage, the sugar should simply stick to the almonds.
If you melt it completely instead, you won’t be able to go back, and you will get what are called caramelized almonds.
They would become sticky, dark, and shiny, different from the effect we want to achieve in this recipe!
To ease this phase, I recommend occasionally moving the pan away from the heat and then bringing it back close.
So you can better monitor the sugar and not let it dissolve completely.
To stir the almonds better, help yourself with two wooden spoons.
When the almonds are coated with sugar, immediately spread them on a sheet of parchment paper to cool.
If some almonds have stuck together, you can separate them carefully not to burn yourself!
Clean immediately both the pan and the spoons; otherwise, if the sugar left on the bottom cools, it sticks, and it will be harder to remove!
It’s likely that together with the almonds poured onto the parchment paper, there are grains of sugar that didn’t stick.
It’s normal! Don’t eat them because they are very hard! They should be discarded!
Once the pink Alchermes almonds are cold, you can finally enjoy them!
Beautiful, fragrant, and irresistibly delicious!
I hope you liked this recipe! Let me know in the comments if you try it and what you think!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
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FAQ (Questions and Answers)
How long do landed almonds last?
Praline almonds rarely last long because they are so delicious that once you’ve tasted one, it becomes really hard to resist the temptation!
However, and luckily, they do last a long time, about a month. The important thing is to store them in an airtight glass jar. I recommend, if you have a large family, to double the dose to have a nice stock available. As you’ve seen, the procedure isn’t difficult, but it takes about twenty minutes to make them. It’s better to make a double batch so you don’t have to make them again soon!!I forgot to clean the pan immediately, and now the sugar won’t come off! How do I clean it?!
Don’t worry! Above, I advised to clean the pan immediately, but also the spoons just for convenience, but if you forgot, don’t despair! If there’s a lot of sugar stuck, even on the edges, you can pour a couple of glasses of water into the saucepan, put it on the gas over low heat, and wait for the sugar to melt again. At that point, you can remove it completely without problems using a dish sponge. If the pan is almost clean instead, put it immediately under hot water, and you will see that in a moment, it will be like new! The same goes for the spoons.
I don’t like almonds! Can I use hazelnuts?!
If you really don’t eat almonds, yes! This recipe obviously has almonds as its main ingredient, but we can still prepare it using hazelnuts! The procedure is, of course, the same.
I only have blanched almonds at home? Can I use them?
I have always prepared this traditional recipe using almonds with all the skin. In case you don’t have them, you can also try with blanched ones.
Isn’t it better to toast the almonds first?
Some do it, and some don’t! I have never done it to avoid them becoming too hard. If you prefer, you can do it, either in a pan or oven, but I suggest for a few minutes, 5 at most 10.
