Croccanté
Italian Nut & Hard Sugar Cookies
...from
the California Kitchen
Yield: 48 Cookies
| 2.00 Pounds
plus 3.00 Ounces |
Sugar,
Granulated, White |
| 3.00 |
Ounces Honey |
| 1.00 |
Pound Filberts, Whole
Toasted |
| 1.00 |
Pound Almonds, Sliced
Toasted |
| 1.00 |
Pound Sugar, Confectioner's
Powdered |
READ ALL INSTRUCTIONS COMPLETELY
BEFORE BEGINNING
DO NOT TAKE SHORT CUTS THINK QUALITY
| 1. |
Measure all ingredients
and have at your side. |
| 2. |
Place granulated sugar and honey in
a 4 quart sauce pan and slowly bring up the heat until the color is
a light brown. |
| 3. |
Add the toasted nuts and quickly stir |
| 4. |
Then, rapidly remove sugar mixture from
heat and pour onto powdered sugar base on a heat-resistant work table. |
| 5. |
Very quickly roll hot sugar mixture
thin on powdered sugar base and cut into bite-size portions while
still hot and pliable. |
|