Stones of Abruzzo

Bring to a boil Fill a large pot with plenty of water and immerse the almonds for a few minutes, until the skins begin to lift. Drain them when they are easily peelable, but don't leave them submerged longer than necessary: ​​the goal is to soften only the outer skin, keeping the seeds firm.

Let the almonds cool enough to handle, then remove the skin completely by sliding it off with your fingers. Make sure there are no dark residues on the surface: the almonds should appear pale and dry before toasting.

Spread the blanched almonds evenly and toast them until dry, fragrant, and lightly golden. Watch them carefully to prevent them from browning or developing bitter notes. Let them cool before adding them. to the mixture, so they will not alter its density.

Slam them egg whites with the sugar in a bowl until you obtain a soft, smooth and dense dough. Work the mixture until the sugar is well incorporated and the mixture maintains a firm enough consistency to envelop the almonds without dripping excessively.

Add the now cold almonds to the mixture Of egg whites and sugar. Mix gently, distributing the sugar mixture over the entire surface without breaking the fruit. The mixture It's ready when each almond appears well coated and there are no dry spots left on the bottom of the bowl.

Remove the coated almonds one at a time with a fork, letting any excess drip off. Arrange them on a serving plate, spacing them enough apart so they don't stick together. Continue until you've used up all the almonds. the mixture and let the sweets set.