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Torrone (Dark Almond Haystack Cookies)




Source of Recipe


Posted to RC by Linda Wargo --Grandma LaCalamita's recipe


Recipe Introduction


"These were my grandmother's famous cookies. I submitted these to the newspaper last year with a story about my grandparents and they were voted best cookies on Long Island for 2003.This year, 2008, they were voted best cookie at the New York State Convention for the Sons of Italy held in Albany."


List of Ingredients




8 oz. slivered almonds
1 1/2 cup white sugar
3 teaspoons cinnamon
Lemon Juice
1 lemon sliced in half
colored sprinkles

Recipe



Put sugar in pot with cinnamon, stir till mixture liquefies and turns dark brown. Add almonds coat and cook on low till a rich brown color.
Pour lemon juice on a board, pour haystacks of almonds on board and scoop together with the lemon cups. Sprinkle multi colored sprinkles on top of each cookie by using your fingers. Shaking on sprinkles will make them go all over the place. Cool for about 2 - 3 minutes immediately lift off board and put on a plate to cool. Do not put cookies on top of each other till completely cooled.
Makes approximately 20 cookies

Make only a double batch at a time, use a lot of lemon juice on SIL PATS.PUT SIL PATS ON COOKIE SHEETS SO SPRINKLES TO DO RUN ALL OVER THE PLACE, PUT SPRINKLES AS YOU GO SO THEY STICK. DO NOT PUT ON THE COUNTER OR WAX PAPER
PUT ON A PLATE UPSIDE DOWN TO DRY THE LEMON JUICE FROM THE BOTTOMS