The Almond Pastries are treats found not only in Sicilian tradition but also in other southern regions, Puglia and Sardinia. This dough is made by working almond flour with honey, sugar, and egg whites. For a better result, it is recommended to let the dough rest in the fridge for 24 hours, so if you decide to prepare them, start the day before.
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- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 1 Day
- Preparation time: 15 Minutes
- Portions: 20
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: All seasons
- Energy 118.74 (Kcal)
- Carbohydrates 12.30 (g) of which sugars 11.82 (g)
- Proteins 2.35 (g)
- Fat 6.66 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 1.48 (g)
- Sodium 9.21 (mg)
Indicative values for a portion of 23 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups almond flour
- 3/4 cup sugar
- 1 tbsp acacia honey (or orange)
- 1/4 cup egg whites
- 1 tsp lemon zest (grated)
- 1/4 cup powdered sugar
- 20 blanched almonds
With these doses, you get 20 Almond Pastries
Tools
The recipe contains IconA affiliate links
- Mixer
- Kitchen scale
- Bowl
- Parchment paper
- Baking tray
Steps
If you don’t have a mixer, you can prepare the dough directly in a bowl and obtain the same result.
Pour the almond flour, honey, grated lemon zest, and egg whites into the mixer. Start it, and as soon as a mass forms, turn it off, place the dough in a bowl, cover with plastic wrap, and let rest in the fridge for 24 hours. The ideal is to prepare it the day before.
Preheat the static oven to 392°F and prepare the tray covered with parchment paper. After resting, take the dough and roll out small logs. Cut these into pieces and roll them between your palms to form balls the size of walnuts. Pour the powdered sugar onto a small plate, roll the balls in it, place them on the baking tray, and gently press a blanched almond into the center. Bake at mid-height and cook for 2 minutes at 392°F, then open the oven to let out the moisture, close it again, and continue cooking at 338°F for 15 minutes, ensuring they don’t darken.
Storage
These delicious Almond Pastries can be kept for several days in a tin box. If they are exposed to air, they become chewy.
