Confetto riccio di Sulmona
The Confetto riccio di Sulmona is an Abruzzese sweet specialty that represents the excellence of medieval confectionery tradition. Characterized by an almond and sugar core covered with a crispy layer of finely chopped almond, sometimes with a dark chocolate base, it is the symbol of the craftsmanship of Sulmona's confectioneries. An elegant and refined sweet, perfect for gifting or savoring during the festive season.
Preparation
- 1
Lightly toast the whole almonds in the oven at 150°C for 10 minutes, then let them cool completely.
- 2
In a heavy saucepan, dissolve the sugar with water over medium heat, stirring constantly until you obtain a clear syrup. Continue cooking until the mixture reaches the consistency of a thick syrup, about 20 minutes.
- 3
Pour the still-hot syrup into a bowl and add the whole almonds, gently stirring to coat them completely. Let the mixture rest for 10 minutes.
- 4
Melt the chocolate in a double boiler and briefly dip each syrup-coated almond into the chocolate using a fork. Place on parchment paper.
- 5
Prepare the mixture of chopped almonds with egg white and icing sugar in a bowl.
- 6
Roll the slightly sticky candies in the almond mixture, pressing gently so they adhere well.
- 7
Place the candies on a baking sheet lined with parchment paper and let them dry in a cool, dry place for at least 2 hours.
- 8
Store the Confetto riccio in an airtight container, away from moisture.
Chef's Tips
The secret of the Confetto riccio lies in the precision of the syrup cooking: it must not be too liquid or too dry. Work in a cool and dry environment to prevent the sugar coating from becoming sticky. The candies keep for a long time if stored away from moisture.