1.0Delicious Recipeshttps://www.gzrecipes.com/enLe ricette di Libellulahttps://www.gzrecipes.com/en/author/ricettedilibellula/rich600338<blockquote class="wp-embedded-content" data-secret="oeokYAF9L3"><a href="https://www.gzrecipes.com/en/ricettedilibellula/abruzzo-stones/">Abruzzo Stones</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/ricettedilibellula/abruzzo-stones/embed/#?secret=oeokYAF9L3" width="600" height="338" title="“Abruzzo Stones” — Delicious Recipes" data-secret="oeokYAF9L3" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2026/04/abruzzo-stones-7-69d1136270f9e8-65846816.jpg20021335The Abruzzo Stones, also called "ground" almonds, are typical of 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!