Torrone (Dark Almond Haystack Cookies)
  • Servings: 20
  • 8 oz. slivered almonds
  • 1 1/2 cup white sugar
  • 3 teaspoons cinnamon
  • Lemon Juice
  • 1 lemon sliced in half
  • colored sprinkles
  1. Put sugar in pot with cinnamon, stir till mixture liquefies and turns dark brown. Add almonds coat and cook on low till a rich brown color.
  2. Pour lemon juice on a board, pour haystacks of almonds on board and scoop together with the lemon cups. Sprinkle multi colored sprinkles on top of each cookie by using your fingers. Shaking on sprinkles will make them go all over the place. Cool for about 2 - 3 minutes immediately lift off board and put on a plate to cool. Do not put cookies on top of each other till completely cooled.
  3. Makes approximately 20 cookies
These were my grandmother's famous cookies. I submitted these to the newspaper a few years ago with a story about my grandparents and they were voted best cookies on Long Island for 2003