Cheppete

Take a certain amount of almonds, not exceeding one pound, keep them in boiling water for a moment, just Peel and Brown the onions, placing them in a pan on the fire and rigirandole.

Chopping minutely.

Put in a pan with the sugar in the same amount by weight of almonds and put on flame; When the sugar is melted and starts to caramelize, add the almonds and mix well on fire with a wooden spoon, until the whole thing has not bought the color of caramel.

Then pour on a marble floor just oiled and pave it all with a large knife blade by reducing the thickness of one centimeter, so while the almond paste so obtained will still warm, cut into strips or lozenges and once cooled, taste it and hold on to it.

And use then wrap the pieces of ' cheppete ' in greaseproof paper and then in colored tissue papers, arricciandone extreme parties as it was with the candies.