300 grams hazelnuts
300 grams sugar
1 lemon peel
For the glaze:
1/2 egg white
160/280 grams powdered sugar
Melt the sugar over low heat. When the sugar has dissolved, add the grated lemon peel and blend in the hazelnuts previously roasted and coarsely chopped. Mix thoroughly, remove from the heat and cut in small pieces, giving them whatever shape you wish.
For the glaze:
Work the sugar into the egg white and mix until a good consistency has been obtained. Glaze the hazelnut crisps as you wish.
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Dulcedo Verduzzo Dolce
Lison Pramaggiore D.O.C.
Santa Margherita
The brilliant yellow color with golden reflections seems to mirror the sunny character of the wine. At the base of the bouquet, a delectably honeyed, sweetish perception with tones of apricot jam and dried exotic fruit against a vanilla background. The palate immediately detects sweet, warm and soft sensations provided by a combination of alcohol and sugars but balanced by refreshing acidity, a component that gives Dulcedo remarkable equilibrium. A light vein of vanilla melds perfectly with fruity notes in pleasant succession. Powerful and at the same time delicate, the flavor transmits all its sweetness and complexity in a way that surprises.
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