A type of festive Easter bread that originated in Bologna, Italy. The unbleached white flour (wheat) dough is enriched with butter, eggs, and milk, sweetened with sugar, and flavored with lemon zest. It features a decorative topping of toasted almonds, cinnamon, and sugar that provides a crunchy texture on the surface of the bread. The bread is formed into a twisted rope, which is then shaped into a large ring or wreath shape. Ciambella Mandorlato is so popular in Italy that it is usually found in bakeries year-round.
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