Italian Confectioner

Ingredients

• blanched almonds
• gum Arabic
• fine loaf sugar
• double-refined sugar
• spring water

Directions

1. In a comfit pan, add blanched almonds and two charges of gum, drying them well each time.

2. Add a small charge of syrup, ensuring not to moisten too much.

3. Gradually add syrup in six different charges, increasing the quantity each time.

4. On the eighth charge, mix half gum and half syrup, rubbing the almonds with your left hand to prevent sticking.

5. Sift the almonds every tenth charge to remove sugar dust.

6. Once the comfits are the desired size, transfer them to a sieve and place in the stove until the next day.

7. Clarify fine loaf sugar in spring water and boil to a strong thread, adding a little gum to the first charge and repeating for twelve charges.

8. Dry each charge well to keep the almonds white, maintaining moderate heat under the pan.

9. On the third day, clarify double-refined sugar and boil to a little pearl, giving the almonds ten charges, each smaller than the last.

10. Dry the almonds for half an hour between each charge, shaking gently and keeping them warm.

11. Sift the almonds and place them in the stove until the next day.