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It\u2019s almost Christmas and once again I haven\u2019t even started buying gifts, nor have I baked any cookies! That reminds me of the Italian saying: \u201cThe wolf loses its fur but not its bad habits\u201d. That says it all, right? :)<\/span><\/p>\n

Despite all the million things that I need to do before we head off to visit my family, I managed to find time at least for this torrone<\/i>. I must say this is the first time that I made it by myself. Usually it\u2019s my parents and I preparing it. But I\u2019m pretty sure they don\u2019t mind receiving it ready to be eaten this year ;)<\/span><\/p>\n

There are different names for this almond brittle in Italy. Some might call it croccante<\/i>. As torrone<\/em> usually has a soft white texture. But in Sicily, or at least in our area, when we talk about torrone<\/i>, this is exactly what we mean: Lots of almonds! That\u2019s how I like it. The crunchier the better!<\/span><\/p>\n

This is a very special Christmas recipe that even my grandma used to make. It is one of those that don’t require much. Neither a lot of ingredients, nor a great effort. It consists of two ingredients. Almonds and sugar. That’s it. And as much as I love pistachios, this year I had to try this version, too! Oh, let me tell you, it came out really good! Even if I had to cheat a little.. I have no idea where to get fresh Sicilian pistachios from Bronte<\/a><\/i> in Germany. So I had to replace them with California ones, which were already toasted (without salt). Fresh pistachios are being sold here in tiny little packages. Which means that making this recipe using those, would cost a fortune. So I had to make it work with the ingredients that I have available. And it worked well!<\/span><\/p>\n

Now Christmas can come! <\/span><\/p>\n

I wish all of you a very Merry Christmas! <\/span><\/p>\n

<\/a> <\/a> <\/a> <\/a> <\/a><\/p>\n

Rezept<\/p>\n

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