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Almond Granita

Almond Granita

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  • 1/2 cup slivered almonds (about 3 ounces), toasted, cooled, chopped
  • 1/4 cup almond paste (not marzipan; about 2 1/2 ounces)
  • 1 teaspoon almond extract

Recipe Preparation

  • Purée all ingredients with 1 1/4 cups water in a blender until smooth. Set a fine-mesh strainer over a 9x9x2" metal baking pan; strain, discarding solids. Freeze mixture for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover and freeze mixture until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes. DO AHEAD Can be made 3 days ahead. Cover tightly with foil and keep frozen. Give it a quick scrape before serving.

Recipe by Gina Marie Miraglia Eriquez,

Nutritional Content

One serving contains: Calories (kcal) 141.7 %Calories From Fat 39.2 Fat (g) 6.2 Saturated Fat (g) 1.3 Cholesterol (mg) 5.1 Carbohydrates (g) 19.1 Dietary Fiber (g) 0.9 Total Sugars (g) 17.3 Net Carbs (g) 18.2 Protein (g) 3.3 Sodium (mg) 22.9Reviews Section

Watch the video: Come si fa la vera granita di mandorla ad Acireale, Catania, da Nevaroli (June 2022).


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