The Puglian Mandorlaccio is a traditional dessert made during the Christmas season, also found in areas near Apulia, with variations often found from area to area.
An ancient dessert, it seems to date back to pre-Roman times, then over time, pastry chef Berardi revived this tradition, which seems to have faded.
A dessert very present during the Christmas holidays, very simple to prepare, yet at the same time, rich in ingredients and flavor.
This dessert has the peculiarity of being baked in a dome-shaped mold and once covered with almond chocolate, it is a spectacle for the eyes and satisfaction for the palate.
No words are needed to convince you to try it, you absolutely have to prepare it, because the taste will conquer you at the first bite.
If you plan to replicate my recipe, I will be very happy and if you like, send me a picture of the recipe made by you, and I will put it on my Facebook page in your name.
Approx. 480 Kcal per person
- Difficulty: Easy
- Cost: Expensive
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 10 People
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Apulia
- Seasonality: Christmas
Ingredients for making the Puglian Mandorlaccio
- 5 eggs (medium)
- 3/4 cup sugar
- 3 cups almond flour
- 1/4 cup honey
- 1 packet baking powder
- 1 tsp ground cinnamon
- zest of 1 orange
- zest of 1 lemon
- 1 tbsp limoncello
- 10 amaretti (dry)
- 1/3 cup water
- 1/4 cup sugar
- 160 g dark chocolate 75%
- 2/3 cup chopped almonds
Tools
- 1 Mold Dome Mold
Preparation of the Puglian Mandorlaccio
Separate the eggs into yolks and whites in two containers, then beat the whites to stiff peaks and beat the yolks with the sugar.
In the bowl with the yolks, add the limoncello and honey and mix well.
Then, mixing everything by hand, add the grated lemon and orange zest, then the almond flour, baking powder, cinnamon, and crushed amaretti, and mix everything.
Finally, fold in the beaten egg whites and incorporate them into the batter, working it well.
Butter and flour a dome-shaped mold with a diameter of 7.5-8.7 inches, pour the mixture into it, and bake in a hot oven at 320 °F for about an hour, checking the cooking.
Once baking is complete, remove from the oven and let it cool for a few minutes, then turn it over onto a rack to cool completely.
Once the cake is ready for glazing, take a small saucepan and put the water with the sugar in it and heat it on the stove until it creates a syrup but without letting it darken.
Once the syrup is obtained, remove the saucepan from the stove and pour in the chopped chocolate, stirring well until it melts completely.
Finally, add the chopped almonds and pour the almond glaze over the cake.
Let it cool well and once ready, serve it, you’ll see how delicious it is!!!
