Bitter Chocolate-Almond Orangettes

Ingredients

• 6 medium navel oranges
• 4 cups granulated sugar, plus more for coating
• 1 cup slivered almonds
• 7 ounces dark chocolate, preferably 85%, chopped
• 1 teaspoon amaretto

Directions

1. Trim the top and bottom from each orange. Score the peel into 4 sections, then pull it away in 4 strips. Save the oranges for something else. Slice the peel lengthwise into 1/4-inch pieces.
2. Put the peel in a medium saucepan and cover it with cold water. Bring the pot to a boil over medium heat, then drain. Repeat the blanching 1 or 2 more times to tame some of the bitterness.
3. In a large saucepan, combine 4 cups sugar with 1 cup water. Bring the mixture to a gentle simmer and cook for 10 minutes. Add the orange peel and keep simmering until the pieces are slightly translucent, 45 minutes.
4. Drain the peel, then toss it with sugar so each piece is coated. Arrange the pieces on a wire rack and leave them to dry for 6 to 8 hours, or overnight.
5. Preheat the oven to 300ºF. Spread the slivered almonds on a baking sheet and toast them until they are golden and fragrant, 5 to 7 minutes. Move the almonds to a food processor and pulse until roughly ground, then pour them into a shallow bowl.
6. Set the chocolate in a heatproof bowl over a pan of simmering water. Warm it, stirring often, until melted. Take the bowl off the heat and stir in the amaretto.
7. Dip each strip of orange peel into the chocolate, then roll it in the ground almonds. Place the coated peels on a wire rack and let them stand until the chocolate is firm, 2 to 3 hours. Store the orangettes in an airtight container at room temperature for up to 2 weeks.