Toast the coarsely shredded almonds on an iron skillet over a high heat. Leave to cool and mix all ingredients
together, prepare a mixture with rum, coffee and Italian Alchermes in equal parts. Toast the bread
and then soak completely with the mixture. A bottle of Cannaiola, a new, sweet dessert wine, will be ideal
with this dish.
100 g chopped almonds, 100 g unsweetened chocolate, 50 g sugar, 2 cups of rum, bread, 1 cup of bitter coffee, 1 cup of alchermes.
