Sicilian Almond Paste in loaf for Almond Milk
The traditional Sicilian almond paste loaf with at least 40% almonds. tradition tells of almond bread dissolved in warm water and mixed slowly enough to produce the famous almond "milk". almond milk is a typical Sicilian drink, mostly summer, to be enjoyed fresh and maybe with the addition of a pinch of cinnamon. the same almond milk if put on ice turns into almond granita to eat with a fabulous and tasty brioche.
The recommended dose is 1 liter of water for 250 g of almond paste.
The duration of the cake is about 3 months at room temperature.
the product is wrapped in candy and labeled in an artisanal way. among the various possibilities, choose the cut that suits you best.
ingredients: Sicilian almond at least 40%, natural flavours, sugar.