Almonds, together with honey, can be considered the true gems of Sardinian pastries. S’aranzada, a traditional dessert from the Nuoro area, is an amber-colored nest of candied orange peel that perfectly showcases the citrusy taste of orange with the sweetness of honey and the crunchiness of toasted almonds.

INGREDIENTS:

raw orange peel 500 g
acacia honey 500 g
toasted almonds 150 g
sugar 100 g

PREPARATION:

Start by peeling the orange and carefully remove the white part below the flesh. Cut the peel into thin strips about two millimeter thick and 5-6 centimeters long. Soak them in water for 5 days, making sure to change the water daily so the peel loses any bitter taste. After the fifth day, drain the water and dry the strips. Put them in a pan with the honey and cook over low heat. Stir often, careful to not break the strips, until they have absorbed all the honey.

At this point, add the sugar and almonds to the pan. The almonds can be prepared ahead of time. To prepare the almonds, cut them into strips and toast in the oven at 180° for 8-10 minutes. Once combined, turn the mixture over onto a sheet of parchment paper and level with a rolling pin until the desired uniform thickness is reached (usually one and a half centimeters). Let it rest for a few hours and then use a knife to cut it into the desired shapes and sizes. Finally, arrange the pieces in the cups molds to serve.