We use cookies to improve the user experience of our website. Cookie Get More Information

Home » Culture » Recipes » Desserts » Guirlache





Split the almonds in half or in big pieces and dry them for a few minutes in the oven. In a small pan put the almonds, the sugar and the lemon juice. Mix and stir carefully so that the sugar does not burn. The almonds usually stick to the spatula and to the inside of the pan when it starts to caramelize. It will be necessary at this point to detach some almonds from the spoon with a knife but to carry on mixing everything together until the sugar turns a coffee colour. Then the content of the pan is emptied on marble or a similar surface, previously greased with olive oil. The mixture should be extended with a rolling pin and before it cools down aniseed is sprinkled on top. Equal out the edges of the mixture with a fork and once it is cold cut into bars.


1 hour