Almond pastries with a soft sour cherry center are tender and delicious pastries with a juicy filling of syrupy sour cherries and lots of powdered sugar.
They are classic almond treats that are part of the gastronomic tradition of many regions in Southern Italy, always found in pastry shops alongside dry almond pastries, also made in different shapes and flavors like orange, lemon, bergamot, and pistachio.
Here in Calabria, they are always present and a highlight at dessert buffets during every occasion!
The preparation is very simple, and they are gluten and lactose-free, perfect for those with intolerances.
Add almond pastries to your list of other Christmas desserts, you can also prepare them in advance; if stored well, they last for over a week!
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 1 Hour 30 Minutes
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Almond Pastries with a Soft Sour Cherry Center
- 1 3/4 cups almond flour
- 1/2 cup granulated sugar
- 1 egg white
- 1 vial almond flavor
- to taste syrupy sour cherries
- to taste powdered sugar
Tools
- 1 Bowl
- 1 Refrigerator
- 1 parchment paper
- 1 Baking Sheet
- 1 Oven
Steps for Almond Pastries with a Soft Sour Cherry Center
If you don’t have almond flour, you can also make it by grinding blanched almonds with a bit of sugar from the ingredients.
Pour the almond flour into a bowl, then add the egg white and almond flavor vial, mix everything well, work the dough with your hands until you get a soft dough.
Close in a container with a lid or with plastic wrap and let the dough rest in the fridge for about 1 hour; the rest will make the dough easy to work with, otherwise it would be too wet and sticky.
After the necessary time, take the dough from the fridge and take pieces weighing about 25 g (0.9 oz) each, spread on the palm of your hand, insert a sour cherry drained from the syrup, close and shape it oval or round, as preferred.
Roll in powdered sugar and then place them on a baking sheet lined with parchment paper, spaced apart.
Once the dough is done, let the pastries rest for about 30 minutes in the fridge and then bake.
Bake the almond pastries with sour cherries in a preheated fan oven at 356°F for about 10-12 minutes, they should just color slightly, when cooked the almond pastries should keep a light color!They will be very soft, do not touch them immediately, once they cool down a bit, sprinkle more powdered sugar, place them on trays and serve!
Also try the Calabrian Almond Pastries with Candied Fruits
Storage and Tips
The pastries can be stored for about 1 week and remain soft if sealed well in a cookie tin.
The pastries can be made in different shapes: round, elongated with a pinch, or flower-shaped with a piping bag; they can also be decorated outside with sour cherries.
The dough can also be flavored with bergamot, orange, or lemon.
The pastries can be stored for about 1 week and remain soft if sealed well in a cookie tin.
The pastries can be made in different shapes: round, elongated with a pinch, or flower-shaped with a piping bag; they can also be decorated outside with sour cherries.
The dough can also be flavored with bergamot, orange, or lemon.
The pastries can be stored for about 1 week and remain soft if sealed well in a cookie tin.
The pastries can be made in different shapes: round, elongated with a pinch, or flower-shaped with a piping bag; they can also be decorated outside with sour cherries.
The dough can also be flavored with bergamot, orange, or lemon.
