When it comes to traditional sweets, the mandorlato from Cologna Veneta is undoubtedly a symbol of authenticity and culinary passion. This delicacy, rooted in Venetian history, stands out for its unique texture and the enveloping aroma of honey and toasted almonds. The preparation, which requires patience and attention, involves a slow heating of the honey, a secret that enhances every single flavor and creates a balanced sweetness. The whipped egg whites, another key ingredient, provide lightness and fluffiness, while the cinnamon and cedar add an aromatic touch reminiscent of family celebrations. Perfect to enjoy during festivities or as a dessert at the end of a meal, the mandorlato from Cologna Veneta invites you to rediscover the warmth of tradition and the beauty of authentic flavors from our region. With a piece of this sweet in hand, every moment becomes special.

Heat the honey over very low heat, stirring constantly for about thirty minutes, then let it cool for another thirty minutes, and add the first 12 egg whites whipped to stiff peaks. Let it rest and reheat. Repeat the process with the other 12 egg whites whipped to stiff peaks. Add the almonds and cinnamon. Mix very well and then pour into a low and wide container lined with white wafers. Those who wish can also add pieces of candied citron to the almonds. Once cooled, it can be broken into pieces.