Monday, July 22 2024

Small, soft inside and crispy outside, simply delicious.

These are the “Paste di Mandorla,” a classic of Italian pastry making.


From Sicily to Puglia, these delicious pastries have now spread throughout Italy.

 

 

 

 

 

Makes about 20 pastries

INGREDIENTS:

  • 2.5 cups of almond flour (you can grind the almonds)
  • 1 cup of granulated sugar
  • 1 medium egg
  • 1 egg white
  • 0.4 tsp of almond extract
  • lemon zest (optional)

 

METHOD:

For the preparation of these almond pastries first pour the almond flour into a bowl, if you wish you can also whisk some peeled unroasted almonds until you get a fine flour, add the sugar and mix.

Separately emulsify the egg and egg white and add to the powders, add the almond essence and if desired some grated lemon peel.

Mix everything together until the mixture is soft and sticky.

Since all eggs are not equal it may take some adjustment; if the mixture is too dry add another egg white, conversely if it is too soft add more almond flour.

Transfer the mixture to a pastry bag with a star-shaped nozzle and line a baking sheet with parchment paper; moisten the baking sheet a little so that the paper remains firm.

Draw your Almond Pastries giving the shape you like spacing them apart.

Arrange candied cherries or an almond with skin on the surface of each pastry.

Place the pan in the refrigerator and let it rest for at least 6 to 7 hours, preferably overnight.

After the time has passed, dust the surface with caster sugar and bake in a static oven preheated to 350 F for about 15-20 minutes.

Be careful not to overcook them, they should just turn golden brown on the outside and remain soft and moist on the inside.

Remove from the oven and allow to cool before serving.

 

Tips and Storage

Almond Pastries can be stored at room temperature for about a week, sealed in food bags.
Letting them rest in the refrigerator is a very important step; this will allow the pastries to hold their shape while baking.

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