The royal almond pastries, also known as “Is Pastissus,” are almond sweets typical of Sardinia.
They resemble small baskets, where the special molds are lined with a very thin Pasta Violata filled with a soft almond sponge cake and topped with a layer of royal icing.
Royal almond pastries are mainly prepared for special occasions like weddings, communions, or baptisms.
They are typical of the Medio Campidano area, and their preparation is particularly elaborate. They keep well if stored properly in airtight containers.
Among the most beloved traditional Sardinian sweets, you will also find Sardinian amaretti, Seadas, and Formagelle or Pardule.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.58 oz Pasta Violata
- 17.64 oz ground almonds
- 17.64 oz sugar
- 10 eggs
- 2 grated lemons
- 1 shot glass Villacidro Murgia Liqueur
- 1 tbsp Anise
- 1 tsp Vanilla extract
- 1 tbsp young milk
- to taste powdered sugar
- to taste Anise
- to taste water
- a few drops of lemon
- to taste sugar paste flowers
- to taste icing (powdered sugar and egg white if you want to make it at home)
Tools
- Bowl Glass
- Electric Whisks This one
- Molds For almond pastries
- Pasta Machine Imperia
- Decorating Pen
Steps
Prepare the Pasta Violata, and let it rest wrapped in a damp cloth.
Beat the eggs with the sugar using the electric whisks for at least 20 minutes, until the mixture is foamy and nicely swollen.
Add the lemon zest, the aromas, the liqueur, and the almonds, continuing to mix.
Then roll out the dough very thinly using the pasta machine.
And line the molds.
Pour about 1 tablespoon of the mixture into each mold.
And bake at 338°F for about 20 minutes.
In the meantime, prepare the icing by adding the liquid to the powdered sugar little by little. It should not be too liquid.
Once cooled, decorate the pastries according to your creativity.
