Italian Confectioner

Ingredients

• almonds
• fine loaf sugar
• gum Arabic or Senegal
• double-refined sugar

Directions

1. Remove the gills from the almonds and do not moisten them too much to preserve the gum.

2. Add syrup in six increments, increasing the amount each time. On the eighth addition, mix half gum and half syrup.

3. Rub the almonds with your left hand to ensure even coating and prevent sticking.

4. Sift the almonds every tenth charge to remove sugar dust. Wash the pan if it becomes rough.

5. Once the comfits reach the desired size, transfer them to a sieve and place them in a warm area until the next day.

6. Clarify fine loaf sugar in spring water and boil it to a strong thread. For the first charge, add a little gum.

7. Repeat this process for twelve charges, adding gum Arabic or Senegal to the eighth charge.

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 it to a little pearl. Give 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 a warm area until the next day.

12. On the fourth day, to smooth the comfits, use the whitest crystallized sugar boiled to a little thread.

13. Give the comfits three charges without heat, then apply gentle heat to dry them before storing in boxes.