Mandorlini del ponte

The doses are for 24 ' mandorlini.

Turn the oven on 180 degrees.

Put on the fire a small saucepan with water and when it is boiling add the almonds; After a minute, remove the Pan from the heat and remove the almonds from the water a few at a time, peel them, letting them fall on a plaque.

Put them in the oven for about 10 minutes tostandole, then levatele and cut into irregular pieces.

In a mounted snow well polsonetto soda egg whites, then add the sugar, stirring gently.

immerse the flask in a boiling water bath taking care that the water reaches up to three-quarters of the height of the container.

Put everything on a moderate flame, stirring constantly with wooden spoon until the sugar is dissolved and the curdled egg: it will take 15-20 minutes.

Then remove the Bowl from the water bath, add to the mixture the almonds and flour dropped to rain from sieved stirring carefully until an amalgam compact enough.

Place in spoonfuls on a buttered and floured plate then iron the paper in the oven at 180 degrees; After about 18 minutes when the ' mandorlini ' will in golden brown surface, remove and let cool.

Are crunchy and very tasty, suitable for an after dinner.

This is an old recipe from Pontelagoscuro, in the province of Ferrara, now pressocchéè fall into disuse.