Nocci attorrati

Place the almonds in a saucepan filled with boiling water, drain after a couple of minutes, pass through quickly in cold water, then peel them.

Put all the almonds on a baking sheet and toast them in the oven is already hot (200 degrees) for 10-15 minutes, so that it is slightly coloriscano, then let them cool down.

Meanwhile, prepare the icing: beat the egg whites in a bowl, then gradually add the icing sugar.

Gently stir the mixture until it will become quite substantial.

At this point a pair of lined trays with a sheet of greaseproof paper, then soak the almonds, one at a time, in egg whites and sugar mixture and place as trays, making sure to space them well among them.

Transfer trays in a cool, ventilated place and let the icing dry: it takes about 24 hours.

After this time, if the icing is completely dry, gently pull '' nocci '' from the sheet of wax paper.

Arrange on a serving dish and serve.

If you do not eat right away, keep them in Tin boxes, laying between cupcakes and cover a sheet of greaseproof paper.

---ADVICE.

This simple and delicious treaties dolcetti Abruzzo cuisine, prepared with roasted almonds and covered with a glaze made of egg whites and sugar.