This is the typical Abruzzo’s sweet which you will usually find during Christmas and new year’s celebrations.
It has an intense scent and taste of almonds and it is unique texture will surely impress you 🙂
Ingredients
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200 g ground almonds
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200 g Light muscovado sugar
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150 g semolina
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6 eggs
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2 spoons Amaretto liqueur (optional)
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1 lemon
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pinches table salt
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300 g dark chocolate (for the frosting)
Preparation
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- – separate the yolks from the egg whites in two distinct big bowls;
- – whisk the yolks together with the sugar;
- – separately whisk the egg whites with the pinch of salt;
- – put the ground almonds and the semolina in a separate bowl and mix them well;
- – pour the yolks mixture onto the flour mixture and mix till you get a paste;
- – pour the lemon juice and the liqueur;
- – finally pour the egg whites and mix gently;
- – transfer the obtained dough in a greased Parozzo’s baking tray (a dome-shaped tray);
- – bake at 170 degree for about 40 minutes or till golden;
- – allow the Parrozzo to cool down, then pour on it the melted dark chocolate;
- – allow the chocolate to harden before serving