At every family Christmas gathering I can remember as a child, croccante di mandorle was always on the dessert table. Recently, I asked my mom how to make it, and she said "it's just sugar, water and almonds!" Sounded simple enough, so I did a little investigating and found a great video recipe on GialloZafferano's youtube channel, which I adapted. I've adjusted the amounts of sugar and nuts, and left the skins on the almonds because I think it's much more colorful and pleasing to the eye. The anise seeds gives the candy a subtle licorice flavor, which I love with almonds and citrus. Serve with an espresso. Sambuca optional.

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