CUPETA

500 gr of peled almon 500 gr of sugar Lemon zest Lightly toast the almonds until they reach an amber color, turning them often. In a double-bottomed saucepan put the sugar and melt it over low heat with a small amount of water, stirring with a wooden spoon. When the sugar hints to become dark, […]

500 gr of peled almon
500 gr of sugar
Lemon zest

Lightly toast the almonds until they reach an amber color, turning them often. In a double-bottomed saucepan put the sugar and melt it over low heat with a small amount of water, stirring with a wooden spoon. When the sugar hints to become dark, turn off the heat and add the almonds and the grated lemon. Mix until a homogeneous mixture is obtained. Roll it out on a dampened pastry board with a wet rolling pin. Make small squares before the cupeta gets completely cold. Leave to rest for about 3 hours.