Almond pastries, also known as “fior di mandorla” or “dry pastes,” are baked marzipan sweets found in every corner of Sicily and the province of Reggio Calabria.
Compact yet crumbly, incredibly sweet, and with an intense almond flavor and aroma, fior di mandorla are among the best-selling sweets in pastry shops and are especially popular during special occasions.
They are an absolute must at every communion, wedding, or birth celebration.
Remember, these are gluten-free treats, suitable for celiacs and those with intolerances.
- Difficulty: Very easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz peeled almonds (or almond flour)
- 8 oz granulated sugar
- 2 oz egg whites
- 1 tbsp millefiori honey
- almond essence vial
- 7 oz pistachio granules
- 18 oz powdered sugar
- 20 red candied cherries
- 20 green candied cherries
- 3.5 oz almonds (shelled)
Tools
- 1 Bowl
- 1 Chopper
- 2 Baking trays
- Parchment paper
- 1 Piping bag
- 1 Star nozzle
Steps
To prepare almond pastries, soak the almonds in hot water for 10 minutes. If using almond flour, you can skip this step.
Once the almonds have rehydrated, place them in a bowl with honey, sugar, and flavors. Mix well and transfer them to a chopper (also in the Thermomix).
Proceed to finely chop them, giving short bursts to the chopper to prevent the almonds from releasing oil.
When they are finely chopped, add the egg whites and knead by hand, letting the mixture rest overnight.
This will yield a sticky, soft dough that can be piped with a piping bag into a flower shape (hence the name fior di mandorla).
Pipe part of the dough into flower shapes on a tray and decorate with red and green cherries.
Dust with powdered sugar or granulated sugar to taste.
Another part can be formed into balls, rolled in chopped pistachio, and placed on a tray with parchment paper.
Bake at a low oven temperature of 320°F (but every oven is different) for about 20 minutes.
These almond pastries can be stored for a long time, even up to 1 month, well-sealed in cellophane and in the fridge.
If consumed within a few days, it’s best to keep them in a box or plastic bags.
