Italian desserts are many and varied, featuring biscuits, pastries, pies, tarts and of course, the tiramisu.
But one time of year that really showcases Italian sweets is carnevale, the last party time before lent (traditionally a time of fasting) starts the Easter period.
“Dolci di carnevale” or carnival sweets mark the slow transition of winter into spring and a culinary transgression as the period of big meals slowly draws to a close.
In this recipe for “caramei” or crunches, all the best Venetian pastry tradition is on show.
To prepare the caramei for eight to ten people, you need: 350 grams of unpeeled almonds, 200 grams of sugar, one walnut-sized butter portion, lemon juice, water and sesame seed oil.
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