Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
Serves 8 (or more)
2 1/2 pounds shelled almonds, reduced to a fine texture in a food processor
3 1/2 cups sugar
3 large egg whites
1/2 cup Sassolino or other anise-flavored liquor
Candied fruit or raisins for eyes and mouth
Preheat oven to 325˚F.
Mix first four ingredients in a bowl until a dough is formed. You may not need all the liquid.
Shape the dough with oiled hands onto a parchment lined baking sheet and form it into a fanciful snake, curling the tail somewhat and making the head area a bit larger. Make small indentations for the eyes and mouth.
Bake until firm to the touch and not too browned. After baking but while still hot, insert small pieces of candied fruit for the eyes and mouth. Sprinkle with confetti.
Cool completely before removing from the parchment paper.
This recipe is featured on show 2424 - Cooking at the Barilla Academy.