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1
Grind the blanched, peeled Sicilian almonds with the sugar and cold water in a blender to a fine, milky suspension — work in stages if needed. The liquid should be opaque white with no visible almond lumps remaining.
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2
Strain the suspension through a double layer of muslin into a clean bowl, squeezing the cloth firmly to extract all liquid. Discard the solids. Stir in the bitter almond extract and orange flower water if using. The resulting almond milk should be smooth, milky white, and carry a clean, slightly bitter almond scent.
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3
Pour the almond milk into a wide, shallow container — surface area determines crystal formation. Place in the freezer. After 30 minutes, draw a fork gently across the surface to break the forming ice into large, individual crystals. Repeat this gentle scraping every 30 minutes for 4 hours. This is where the dish lives or dies: under-scraping produces a solid block; vigorous over-scraping produces slush. The correct result at each interval is a field of distinct, defined crystals — not a paste, not a solid sheet.
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4
Twenty minutes before service, place the serving glasses in the freezer to chill. Warm the brioche col tuppo gently. The glasses should be cold to the touch and show no condensation on their inner surface when removed.
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5
Spoon the finished granita immediately into the chilled glasses — it must be served at once, as it melts within 5 minutes at room temperature. The granita should be granular and crystalline, holding its shape briefly when pressed with the back of a spoon. Serve alongside the warm brioche for dipping and biting through.