Ingredients
4 c. sugar
1 lb. blanched almonds, in large pieces, lightly toasted
2 tsp. finely ground espresso coffee
rind of 1 lemon
rind of 1 orange
decorative sprinkles
Preparation
Cook sugar in heavy skillet over medium high heat, stirring, until completely melted into a clear liquid. Add coffee, lemon and orange rinds and almonds. Stirring constantly, cook three minutes. Carefully pour into cookie sheet. Quickly roll out using a wet orange. Add decorative sprinkles. Score into small squares before fully hardened. When completely cooled, break into pieces.
