The Abruzzo Stones, also called “ground” almonds, are traditional in my area; I live in Val Vibrata (for those who don’t know, in the province of Teramo, on the border with Ascoli Piceno). The Abruzzo Stones originate from Sant’Egidio della Val Vibrata, at the Cicconi family’s confectionery. They are simply roasted almonds then coated with sugar and unsweetened cocoa, flavored with cinnamon and lemon zest. Once cooked, these almonds take on the typical pebble shape. Fragrant and irresistibly tasty, the Abruzzo Stones will disappear in no time!
Also try the Abruzzese “ground” almonds with Alchermes
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
Ingredients
- 7 oz Shelled almonds
- 1 cup Granulated sugar
- Half glass Water
- 2 tbsp Unsweetened cocoa powder
- Half tsp Ground cinnamon
- Grated lemon zest
Preparation
To make the Abruzzo Stones, arrange the shelled almonds on a baking sheet lined with parchment paper, trying not to overlap them, and place them in a preheated oven at 302°F for about 10 minutes, until golden.
In a small saucepan pour the water and the sugar, stir and bring to a boil over low heat. Then add the cocoa, the cinnamon and the grated zest of one lemon.
Once the cocoa has melted, add the toasted almonds and stir until the sugar mixture takes on a sandy texture and adheres to the almonds.
Spread the little stones onto a work surface, or onto a sheet of parchment paper, and let cool until hardened. They can be stored in a glass jar.
Note: I used blanched almonds, but the original recipe uses almonds with the skin.
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