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1
Using a swivel-handled peeler, shave the zest from the oranges, avoiding even the barest bits of the bitter pith.
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2
In a saucepan, cover the zest with cold water and blanch it for 1 minute.
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3
Drain the zest and refresh it under very cold water, setting it then to rest in a bowl of cold water, covered with plastic wrap, in the refrigerator.
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4
Change the water once a day for five days.
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5
This long bath sweetens the zest.
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6
Drain and dry the zest on absorbent paper towels.
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7
Place the zest and the honey in a saucepan over a quiet flame, permitting the zest to drink in the honey for 40 minutes.
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8
Off the flame, add the almonds, stirring, coating them with the honey and the zest.
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9
Pour the mixture out onto a pastry marble or a double sheet of parchment, leaving it to cool to tepid.
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10
With a sharp, wet knife, cut the confection into tiny squares.
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11
Leave the finished aranciata to cool completely before storing it in tins.
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12
Alas, this artisanal version of aranciata has only a short life, giving one the responsibility to see that every last chewy bite of it be dispatched within a few days.
