Dish

Mandorlato di Cologna Veneta

Mandorlato di Cologna Veneta is made by boiling honey and sugar together until it reaches the soft ball stage. The mixture is then combined with toasted almonds and poured into a mold. Once the mixture has set, it is removed from the mold and sliced into thin pieces. This dessert is crunchy and sweet, perfect for those who love nutty flavors.

European cuisine› Mediterranean cuisine› Italian cuisine

Dessert

Origins and history

Mandorlato di Cologna Veneta originated in the Veneto region of Italy and is a traditional dessert that is often served during the holidays. It is a symbol of good luck and prosperity and is often given as a gift.

Dietary considerations

This dessert is not suitable for those with nut allergies. It is high in calories and should be consumed in moderation. It is not recommended for individuals with diabetes.

Variations

Variations of Mandorlato di Cologna Veneta include using different types of nuts such as hazelnuts or pistachios. Some recipes also call for the addition of chocolate or dried fruit.

Presentation and garnishing

To ensure that the mixture sets properly, be sure to boil it for the full amount of time specified in the recipe. Once the mixture has set, it should be presented on a platter with a sprinkle of powdered sugar and a few whole almonds.

Tips & Tricks

Mandorlato di Cologna Veneta can be a bit tricky to make, so be sure to follow the recipe closely. It is important to use a candy thermometer to ensure that the honey and sugar mixture reaches the correct temperature. If the mixture is not boiled for long enough, the dessert will not set properly.

Side-dishes

Mandorlato di Cologna Veneta is typically served on its own as a dessert. However, it can be paired with a cup of espresso or a glass of sweet dessert wine such as Vin Santo.

Drink pairings

Mandorlato di Cologna Veneta is typically served on its own as a dessert. However, it can be paired with a cup of espresso or a glass of sweet dessert wine such as Vin Santo.