Almond Brittle Recipe

This almond brittle recipe is just one of the many Italian holiday cookie recipes that is preapred in Sardinia. Nut brittle cookies are authentic Italian cookies using two simple ingredients; sugar and almonds.

Sharing with you one of my grandmas Italian holiday cookie recipes is a way of spreading our Sardinian  traditions. I'm not quite sure what I love most about these Italian almond cookies; eating the cookie… or licking the leaves!

You see, this almond brittle recipe has a unique Sardinian twist. Each almond cookie is placed on a freshly picked lemon leaf. This original way to serve up these Italian cookies is not only used for a great presentation.

The lemons leaves have just as much flavor as the fruit itself.

This almond brittle recipe uses only sugar and almonds, so it is only natural that after a few days the sugar will start to melt. 

The lemons leaves are used to capture the melted caramel while at the same time it absorbs the genuine flavors from them leaf.

Now you see what I mean by licking the leaves!

Can you get hold of lemon leaves? Yes... I just can't wait for you to have a go at making this almond recipe and please... try licking the leaves and let me know what you think!

No lemon leaves... No Party! 

Just kidding...

Even without lemon leaves, I'll show you how to use this nut brittle recipe that has the distinct lemon flavor!

I don't know about you, but I just love to see cookie recipes with pictures, the more the merrier. I just hope you do too, as I have put a picture of all the stages of this nut brittle recipe.

WARNING... BEFORE WE START! Carmelized sugar is very very hot, so please do be extra careful.

This almond brittle recipe is simple and easy. All you need is:

Utensils:

• Non stick deep frying pan

• Wooden spoon (no metal spoon as it will get too hot to handle)

Ingredients:

• 250g granulated sugar


• 125g toasted almonds (slivered almonds)


• 1 Large Lemon (cut in half)

You can also buy them on Amazon.Com and will be able to see a larger image there too.

These almonds are normally not toasted, so you will have to toast them yourself.

An important thing you need to decide before you tackle this nut brittle recipe is where you are going to pour the very hot mixture of sugar and almonds.

1. A marble surface

Marble is the most ideal surface to work with. It is heat resistant and the hard surface makes the cutting of the nut brittle pretty easy.

Melt a little lard down and lightly brush the marble surface with the lard. This prevents the hot nut brittle from sticking to the marble.

2. A wood table-

Protect the surface of the table with a cotton table cloth and lay a large sheet of grease proof paper.

Using this method you will still be able to cut up the nut brittle into diamond shapes.

Just be careful as the almond brittle does not stick to the paper at all so you may find it slides about when you are trying to cut it.

3. Baking tray lined with grease proof paper –

If you are not too fussed about cutting up your almond brittle into little diamonds, this is the easiest method to use.

Be careful as the almond brittle mixture will heat up the baking tray. Leave to cool before you break it up.

Method:

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So, there you have it my grandma's favorite Italian holiday cookie recipe!

You can of course double the amounts, but if you are looking to cut up your almond brittle into diamonds, never do more than 1kg of almonds and 2kg of sugar, as the brittle sets before you have enough time to cut it all.

Brittle can be made with all sorts of nuts, just a couple of things to beware of.

Hope you enjoying your adventure with this almond brittle recipe as much as I enjoy making them, eating them and sharing this page with passionate baker's looking for authentic Italian cookies.

Looking for more Italian cookie recipes to bake and savor? Here you will a wonderful collection of Italian cakes and cookies which are from the Mediterranean Island of Sardinia.