Legend has it that this dessert was born in 1600, in the monastery of Monte Sant’ Angelo, where there is a sanctuary dedicated to the Archangel Michael. As the story goes, while the nuns in the monastery were preparing the dough for the ostie—the Communion wafer or host—some of the almonds fell in the hot honey. Not having anything close by to pick them out, they used the hosts they were making, and so the dessert was born. In this simple dessert, two wafers are filled like a sandwich with almonds caramelized in honey. It is a treat for the faithful on the special holiday of St. Michael the Archangel on September 29—even nonbelievers will love them.

　　

Ingredients

makes about 30 small cookies

　　1/2 pound whole unblanched almonds

　　Rice paper wafer sheets (from candy-and-cake-decorating supply stores; see Sources, page 340)

　　2/3 cup honey

　　1/4 cup sugar

　　1/4 teaspoon cinnamon

　　

Recommended Equipment

A heavy skillet or sauté pan, 12-inch diameter

　　

Step 1

Spread the almonds on a sheet pan, and toast them in a 300˚ oven for 15 minutes, or until they are light gold and fragrant.

　　

Step 2

Cut sixty wafers from the rice paper with sharp scissors. For square cookies, fold the sheet over at about 2-inch intervals, cut along the folds to make strips, and cut the strips into squares. For round wafers, cut 2-inch circles from each strip.

　　

Step 3

Pour the honey and the sugar into the skillet, and set over medium heat. Stir in the cinnamon as the honey melts, and continue stirring as the sugar dissolves and the mixture starts to bubble. Cook at a moderate boil for 5 to 10 minutes, until the mixture has caramelized to a deep golden brown and thickened noticeably.

　　

Step 4

Stir in the almonds, heat to bubbling again, and cook for 2 or 3 minutes, until the nuts are hot and thoroughly coated with the caramelized honey. Don’t let the syrup or almonds get too dark. Turn off the heat, but leave the filling in the pan.

　　

Step 5

Lay out twelve wafers in a line on a cool counter, scoop up some of the hot honey and almonds with a wooden spoon, and drop a small mound on six of the wafers—a rounded teaspoon or more. While the honey is still soft, top each with a second wafer. With a flat board, press down lightly on all at once, flattening and spreading the nut filling. Fill all the wafer sandwiches this way. Whenever the caramel gets too thick to drop, return the pan to low heat and warm the honey until it loosens.

　　

Step 6

When the filled wafers are completely cool and the filling is crunchy, enjoy. Store in an airtight container for a week or so.

　　From Lidia's Italy by Lidia Matticchio Bastianich. Copyright (c) 2007 by Lidia Matticchio Bastianich. Published by Knopf.Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American Kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York.