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Gattò - Crunchy almonds - Recipe of Sardinian cuisine

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Regional tradition in the kitchen

Regional tradition in the kitchen

Sardinia - Tradition in the kitchen

Gattò - Crunchy almonds

Cooking recipe, from the culinary tradition of the Italian regions.


  • 500 g almonds
  • 500 g of sugar
  • 2 lemons oil

Skin is the almonds, cut into slices and make toast slightly.
You put a pan on low heat, you pour the sugar and stir until it is all melted and golden.
At this point pour the almonds and the grated rind of a lemon.
It blends well well and it is poured on a greased marble floor oil.
Using the other lemon levels off the mixture until it reaches a thickness less than a centimeter.
With an oiled knife, you cut this kind of dough into diamonds (or, if he too hard, small pieces) and detaches from the marble.
The pieces are arranged in interspersing dishes of lemon leaves that heighten the flavor.

Photo by: Christian Dogs

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