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Almond paste

  • Autorenbild: Fräulein Kitty
    Fräulein Kitty
  • 29. Mai
  • 1 Min. Lesezeit

Italian biscuits on a cutting board

Paste di Mandorla sparkles at Kitty from the plate, almondy and sweet, as if posing proudly in the Sicilian sun. Each bite sticks, melts, and caresses the tongue like a little Italian love letter. Kitty leans back, smiles dreamily, and thinks: I just wanted cookies—now my pastry is flirting with me.

Ingredients

  • 300 g ground almonds

  • 180 g sugar

  • 2 egg whites

  • 6 drops of bitter almond flavor


Aside from that:

  • 60 g powdered sugar

  • 40 blanched almonds

preparation

  1. Put all ingredients in a bowl and knead with your hands until you have a slightly sticky dough.

  2. Wrap the dough in cling film and let it rest in the refrigerator for 1 hour.

  3. Preheat the oven to 170 °C top/bottom heat.

  4. Form about 40 small balls from the dough.

  5. Roll the balls in powdered sugar and place them on a baking tray lined with baking paper.

  6. Place a blanched almond in the center of each ball and press down lightly.

  7. Bake the almond pastry balls in the preheated oven for about 12 minutes until they have a delicate golden color.

  8. Allow the baked balls to cool completely on the baking tray.

Paste di Mandorla is a delicious Italian almond pastry that captivates with its delicate texture and delicate almond flavor. Perfect for cozy hours and as a sweet accompaniment to coffee or tea. Enjoy!


I hope you enjoy my recipe.





Preparation time: approx. 20 minutes Baking time: approx. 12 minutes

Cooling time: approx. 1 hour

Total duration: approx. 1 hour and 32 minutes


 
 
 
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