Aranzada
Description
Aranzada, or Arantzada Nugoresa, is a sweet and inviting Sardinian dessert made from orange peel, honey, and almonds.
Perfect for buffets or festive occasions, this colorful treat can be served in small paper cups or cut into heart or diamond shapes on orange leaves. Its compact size makes it ideal as a finger food.
Preparing Aranzada at home following the traditional Sardinian recipe requires some planning, as the orange peel needs time to reduce its bitterness. The result, however, is well worth it, and once tasted, you’ll be eager to share it with your guests.
Ingredients
to recalculate the ingredient amounts
- Untreated orange peel 500 g
- Acacia honey 500 g
- Toasted almonds 150 g
- Sugar 100 g
Instructions
- 1 Begin by treating the orange peel to remove bitterness: using a peeler or small knife, remove the white pith under the peel. Cut the peel into thin strips and soak them in a bowl of water for 5 days, changing the water daily to eliminate bitterness.
- 2 After the fifth day, drain the water, dry the strips, and place them in a large pan with the honey. Cook over low heat, stirring frequently, until the orange peel has absorbed the honey.
- 3 Slice the almonds into thin strips, place them on a baking tray lined with parchment paper, and toast them in a preheated oven at 180°C (356°F) for 8–10 minutes.
- 4 Add the toasted almonds and sugar to the pan with the orange and honey mixture, stirring to combine. Pour the mixture onto a work surface lined with parchment paper and spread it with a spatula to form a uniform layer about 1.5 cm thick.
- 5 Let it rest for a couple of hours, then cut into pieces of various shapes and place them in paper cups for serving.
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