Have you ever tasted landed almonds? It’s a delicious typical Abruzzo sweet that is prepared with 3 simple ingredients: water, sugar, and almonds. They are also known as Stones of Abruzzo but this name is used improperly.
The real Stones of Abruzzo, which aesthetically are similar to landed almonds, originate in Sant’Egidio alla Vibrata, in the province of Teramo. This small town is known thanks to an ancient tradition of Confectioneries. For any special occasion (weddings, baptisms, confirmations and communions, graduation parties, etc.) those who love sugared almonds go to Sant’Egidio to stock up!
The Stones of Abruzzo, originally, were made using broken almonds that were discarded in the workshop during the production of sugared almonds. The head of the Cicconi Family, from the homonymous Confectionery, in 1975 registered the trademark of his recipe under the name “Stones of Abruzzo” and today it represents a typical product of my homeland of which I am very proud.
The landed almonds (or buried) are nothing but an imitation of the Stones of Abruzzo, a decidedly quicker homemade version to prepare. It takes about 20 minutes while the preparation of the Stones of Abruzzo takes 24 to 36 hours and they are made entirely by hand.
The pralined almonds are GLUTEN-FREE and lactose-free. A sweet suitable for vegans and vegetarians too.
As I mentioned earlier, to prepare the buried almonds you only need a few simple ingredients including almonds, the absolute stars. They are used whole with the skin. As always, every family has its recipe and method!
The final result will be sugar-coated almonds. Crunchy and very fragrant thanks to lemon zest and cinnamon (only if you like it), used for flavoring.
The version I suggest today is the one we’ve always prepared in the family. Some toast the almonds in the oven (or in a pan) first, while others don’t, I use the almonds with the skin without toasting them.
Moreover, this typical Teramo sweet can be prepared in three variations. The classic, usually flavored with lemon zest and cinnamon (or orange zest for those who prefer it). In this case, the almonds will have a nice golden color.
The second version is with the addition of unsweetened cocoa powder. In this case, the almonds strongly resemble little pebbles covered with soil, hence the name buried almonds. Instead of lemon zest, I use orange zest and a bit of cinnamon, which goes perfectly with the cocoa.
The third variant is my favorite! Little pink pebbles thanks to the use of Alchermes, a liquor widely used in Abruzzo for various preparations.
There is no Christmas in Abruzzo without landed almonds! But they are also prepared for birthdays, homemade wedding receptions, baptisms, etc.
A clarification, the Teramo landed almonds should not be confused with the homonymous Apulian landed almonds, an equally delicious typical sweet I will soon tell you about!
But now let’s get down to it! Let’s prepare the Abruzzese landed almonds together! Procedure with step-by-step photos!
If you love Abruzzo recipes, don’t miss these!
- Cost: Medium
- Rest time: 30 Minutes
- Portions: about 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7.05 oz almonds (whole with skin)
- 7.05 oz sugar (granulated)
- 1/4 cup water
- lemon zest (half a lemon)
- to taste orange zest
- 1/2 teaspoon ground cinnamon (only if desired)
Tools
- Pan
- 2 Spoons
- Parchment Paper
Steps
First, let’s start with the essential tips to achieve perfect landed almonds.
It is preferable to use wide pans so you can stir the almonds better without them falling out!
Arm yourself with an old wooden spoon which is very useful for this preparation! Actually, better two!
Another fundamental tip for achieving perfect buried almonds: in the final stage, which we will see shortly, the sugar should not be completely melted, otherwise you will get caramelized almonds, completely different but equally delicious!
Let’s get to it! As mentioned, I prefer not to toast the almonds first to prevent them from becoming too hard.
In a large pan pour the sugar and water.
Add lemon and orange zest and, if desired, a teaspoon of ground cinnamon.
Turn on the gas and melt the sugar by stirring with the spoon.
When the water reaches boiling, throw in the almonds with ALL THE SKIN.
During this step, foam will form, it is all regular 😉
Stir occasionally while staying close because it’s essential to keep everything under control.
When the water is completely evaporated, you will obtain a dry mixture and here begins the crucial part.
Stir CONTINUOUSLY with the wooden spoon because the sugar that had melted will form again, becoming like sandy.
It’s all normal! Try to leave the sugar on the bottom and the almonds on the surface so that the heat will start to melt it faster.
Please, DO NOT LET IT COMPLETELY MELT. At this stage, the sugar should stick to the almonds.
To facilitate the operation, occasionally move the pan away and then bring it back to the fire.
I recommend using two spoons to ease this very delicate phase.
When the almonds are coated with sugar, spread them immediately on a sheet of parchment paper and let them cool.
Clean the pan and spoons immediately as explained above.
Once the landed almonds are cold, separate them from the few sugar lumps left on the bottom, and you can finally enjoy them!
Tasting just one will make you fall in love with this amazing Abruzzo sweet! Try to believe it!
Let me know what you think and come back soon to visit me!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Questions and Answers)
Can I use peeled almonds for this sweet?
Honestly, I don’t know! I always prepare this typical sweet using almonds with the skin, so I can’t say what the final result would be.
Why did the almonds turn out dark, shiny, and sticky and the sugar didn’t stick?
Because you melted the sugar too much, making it liquid again. In that case, you can’t go back!
The last phase is the most important. You need to stay vigilant and stir continuously; otherwise, the sugar will melt completely and won’t stick in a grainy form but rather as a shiny and sticky coating.
In Abruzzo, this preparation is made to create croccante, another exceptional typical sweet but different from landed almonds.
Don’t despair, though, as even like this, the almonds are incredibly tasty. Try making them again, paying more attention to the final phase.How long do landed almonds keep?
For a long time, but you have to be very good at not finishing them in half a day! Landed almonds are a real temptation for adults and children! Just trying one will lead to eating them all! Therefore, I recommend hiding them so “out of sight, out of mind,” meaning the temptation will be less without them in plain view! Use a nice airtight glass jar, and you can store the almonds in the pantry for up to a month.
Is it normal if some sugar remains on the bottom of the pan?
Yes, it’s normal, but it shouldn’t be too much! The sugar should stick to the almonds, but if a small portion remains on the bottom, we shouldn’t despair! As with everything, it requires patience, skill, and practice. As you try making landed almonds more often, you’ll see that less sugar will remain on the bottom of the pan.
The sugar stuck to the pan! How do I clean it?!
No worries! As I mentioned above, once the landed almonds are ready, the pan should be cleaned immediately. If a lot of sugar is stuck, even on the edges, you can pour a couple of glasses of water into the pan, place it on low heat, and wait for the sugar to melt again. Then you can remove it completely without problems. If the pan is almost clean, put it under hot water immediately, and you’ll see it will be like new in no time!
What can I use instead of almonds?
I struggled to imagine such a request since almonds are the undisputed stars of this typical recipe! But certainly, even due to intolerance issues, there will be someone asking this question! Bearing in mind that a typical recipe should not be changed to appreciate it in its entirety, those who don’t like almonds and still want to try this sweet can replace them with hazelnuts.
