1 1/3 cups (325 ml) blanched almonds, toasted

Grated zest of 4 oranges

1/4 cup (60 ml) icing sugar

5 oz (140 g) semi-sweet chocolate, chopped

Disposable latex gloves

Place the almonds in a large bowl and freeze for 20 minutes.

Spread the zest on a plate. Microwave on full power, stirring every 30 seconds until dried and brittle to the touch, about 3 minutes.

Grind the zest in a coffee mill or mortar and pestle or chop it finely with a knife.

In a bowl, combine the zest and sugar. Set aside.

Melt the chocolate in a double boiler.

Put on the gloves. Pour the chocolate on the almonds and, using your hands, coat the almonds well.

When the chocolate begins to set, sprinkle in half the orange sugar, stirring with your hand to incorporate. Add the remaining sugar and continue stirring the almonds to prevent them from clumping together until the chocolate is completely set.

Package in decorative bags.

The almonds will keep at room temperature for several weeks.

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