Grate the zest of the oranges and set aside.

Roast the Sosa Peeled Raw Almonds at 150ºC / 302ºF.

Prepare the syrup: cook at 117ºC / 242ºF.

Put the almonds in the Confi Kit bowl and turn it on at low speed.

Add the syrup and keep on low speed until sugar recrystallizes.

Add the orange zest.

Add some more syrup.

Add the Sosa Citric Acid.

Sieve the almonds.

*Optional: dehydrate at 45ºC / 113ºF.