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Sighs of OZIERI

Today I present the Ozieri of Sighs. This bon bon almond flavored with lemon is a cake that is in the whole island while assuming different names. To the south of Sardinia are called gueffus but assume a round shape and are not covered with fondant icing.

Ingredients for the preparation of 45 sighs

• 600 g of sweet almond
• 400 grams of sugar
• 1 tablespoon honey
• The grated rind of 2 lemons
• 120 g of water
• 1 gram of essence of bitter almonds

Ingredients for the chocolate glaze:

600 g sugar 120 g water
• 1 tablespoon Essence orange blossom

Procedure:

Let dry the almonds in the oven without making them cool once inbiondire and chop finely with a few spoonfuls of sugar.

Pour the remaining sugar in a pan with the bottom up and add the water, lemon zest and essence of bitter almonds. Bring on the stove and heat until boiling.

Pour the almond flour and cook, stirring with a spoon contunuamente. When the mixture has curdled slightly remove from heat and pour onto a plate.

Divide into small portions of 20 grams. Inumiditevi hands with grappa and prepare small balls with the mixture. Mash slightly giving the shape of small medallion often 1 cm or so wide and about 3.5 cm.

Place sighs on a baking tray lined with baking paper and bake at 130 ° - 150 ° C with door slightly open. Let the cookies dry for about 15 minutes (the cake should not cook dry but only outside).

Remove from heat and let cool well.

Prepare the icing fondant (this is pretty much the icing fondant sugar without the use of glucose .... if you do not want to risk that can add granulated sugar 1 tablespoon of sugar to the ingredients and do the same): Pour

sugar in a saucepan and add the water. Heat on the stove until it reaches 116 ° C (use care not to exceed the temperature). Upon reaching the temperature taken from the heat and immediately pour the syrup on a large marble or tile.

Let cool for 2 minutes and then with the help of a spatula temperate sugar as you do to temper the chocolate.

spatula Next Sugar falling back on itself several times. Gradually the sugar will start to turn white and will condense to form a firm mass.

Continue to knead with your hands as if to make fresh pasta and moisten hands if necessary.

When ready place it in a small saucepan, add the essence of orange blossom and 3 tablespoons of hot water. Dissolve in water bath until a milky glaze.

Glaze:

Plunge a sigh at a time in the icing with a fork and drain immediately. Place the cookies on parchment paper.

NB The fondant sugar tends to create a crystalline coating on the surface then I suggest you stir continuous.

Let dry.

Once ready prepared maps of tissue paper about the size 20x13 and frangiatele with scissors at the ends.

Place the sigh at the center, close the paper candy.