desserts sardinian

Gattò di Mandorle (Sardinian Almond Brittle)

Thin Sardinian almond brittle made with toasted almonds, caramelized sugar, lemon, and a clean crisp snap.

Vegetarian Gluten-Free
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Prep 20 min
Cook 15 min
Total 35 min
Servings 18
Difficulty Medium

Ingredients

Base

Caramel

Finish

Serving

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Instructions

  1. Slice the blanched almonds thinly and toast them briefly in the oven until just fragrant.

  2. Melt the sugar in a low-sided pan with the lemon juice over low heat until it turns a clear golden amber.

  3. Add the toasted almonds and lemon zest and stir quickly so the caramel coats everything before it darkens too far.

  4. Tip the mixture onto a nonstick work surface or a sheet of parchment.

  5. Cover with another sheet of parchment and roll it quickly to about 5 mm thick.

  6. While still warm but no longer fluid, cut it into diamonds or squares.

  7. Let it cool completely before serving, lined with lemon leaves if you like.

Storage & Meal Prep

Keep in a dry tin between sheets of parchment so it stays crisp.

Variations

  • With Lemon Leaves: Line the tray with clean lemon leaves before setting the brittle, then remove them before eating. They perfume the sweet without changing the caramel.
  • With Sugar Pearls: Scatter a few sugar pearls over the warm brittle for the old festive look.

FAQ

Why cut the brittle while it is still warm?

Once the caramel fully hardens it will shatter instead of cutting cleanly. Score or cut it as soon as it is firm enough to hold its shape.

Can I use whole almonds?

Sliced almonds make a thinner, cleaner brittle. Whole almonds work, but the pieces will be chunkier and harder to roll evenly.

Interactive Nutrition Map

18 Servings

Customize Ingredients

Nuts & Seeds
Almonds
350 g
Herbs & Spices
Lemon Juice (Fresh)
15 g
Lemon Zest
2 g
Sweeteners
White Sugar
270 g

Per Serving

171kcalCalories
4gProtein
19gCarbs
10gFat
2gFiber
Sodium*
0mg0% DV
Potassium
143mg3% DV
Calcium
52mg4% DV
Iron
0.7mg4% DV
Magnesium
53mg13% DV
Vitamin C
0.1mg0% DV
Vitamin A*
0µg0% DV
Vitamin K*
0µg0% DV
Folate
9µg2% DV
Almonds
White Sugar
Lemon Juice (Fresh)
Lemon Zest
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

Gatto di mandorle is all about timing. I toast the almonds first so they are ready before the caramel darkens. Once the sugar turns clear amber, there is no time to start slicing or looking for parchment.

I stir the almonds and lemon zest through the caramel quickly, then roll the mixture between sheets of parchment while it is still hot. Thin brittle eats better than thick brittle, and it cuts more cleanly.

I cut it while it is warm but no longer fluid. If I wait until it is fully cold, it breaks where it wants instead of where I want.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Amaretti Sardi