Cheppete

Preparation:

Preparation: Take a certain quantity of almonds, which does not exceed half a kilo, hold them for a moment in boiling water, peel them and lightly toast them, placing them in a pan on the heat and turning them constantly. Finely chop them. Put the sugar in the same quantity by weight of the almonds in a saucepan with a handle and place on the flame; when the sugar has melted and starts to caramelize, add the ground almonds and mix well over the heat with a wooden spoon, until everything has acquired the color of caramel. Then pour it onto a lightly oiled marble surface and level everything with a large knife blade reducing it to a thickness of one centimetre, then while the almond paste thus obtained is still hot, cut it into strips or lozenges and once cooled, enjoy it and keep it. It is then customary to wrap the pieces of 'cheppete' in waxed paper and then in tissue paper of various colors, curling the extreme parts as was done with the candies of the past.