The crunchy almond and sugar, to which skilled hands give the shape of a basket, is still the Christmas cake par excellence. The peeled almonds cut into strips were traditionally mixed with sugar inside a copper cauldron, then the crunchy was shaped using a lemon.
The ancient recipe called for a greater quantity of almonds than sugar, which was more expensive at the time.
Today, however, the proportions are often varied to allow the realization of more complex artistic creations.
