The Calabrian almond cookies dry pastries with candied fruits are delicious, soft, and fragrant cookies that melt in your mouth, classic southern pastries that are the undisputed stars of dry pastries, even though they are very soft.
The Calabrian almond pastries, topped with a candied cherry, a coffee bean, or an almond, remain soft and crumbly for a long time.
They are pastries of ancient tradition and in Calabria many years ago, they were the quintessential dessert during wedding ceremonies. Indeed, it was customary to make a package with these mixed pastries, sugared almonds, and chocolates.
The almond pastries are excellent for accompanying tea or coffee or as a gift tray for friends and relatives, they are gluten-free and lactose-free.
They are sweets that, due to their beautiful appearance and deliciousness, are well-suited as gifts, especially during the Christmas period.
Besides the almond aroma, Calabrian pastries are often flavored with bergamot aroma making them even more characteristic in the area.
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- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Calabrian Almond Cookies Dry Pastries with Candied Fruits
- 1.5 cups almond flour
- 0.5 cups sugar (granulated)
- 1 egg white (38-40 g)
- 1 vial almond aroma
- as needed powdered sugar
- as needed candied fruits (colored)
Tools
- 1 Bowl
- 1 Refrigerator
- 1 parchment paper
- 1 Baking tray
- 1 Oven
Steps for Calabrian Almond Cookies Dry Pastries with Candied Fruits
In a bowl, pour the almond flour. You can also make it by grinding peeled almonds with some sugar taken from the ingredients.
Add the egg white and almond aroma vial, mix everything well, knead the dough with your hands until you get a soft ball.
Close in a container with a lid and let it 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 out of the fridge, take pieces of dough about 20 g each, round them well with your hands, roll in powdered sugar, then place them on a baking tray lined with parchment paper, spaced apart.
Complete each almond pastry by adding a candied fruit in the center with a slight pressure, let the almond pastries rest in the fridge for at least another hour then bake.
Bake the almond pastries in a fan oven at 356°F for about 10-12 minutes, they should just color, once baked the almond pastries should maintain a light color!
They will be very soft, do not touch them immediately, once they cool down a bit, place on trays and serve!
Storage, Tips, and Variants
You can store the pastries in a biscuit tin or wrapped for about 1 month, in a dry place.
The pastries can be made in different shapes such as pinched or flower with a piping bag, they can also be decorated with almonds, candied fruits, or coffee beans.
The dough can also be flavored with bergamot, orange, or lemon.
You can store the pastries in a biscuit tin or wrapped for about 1 month, in a dry place.
The pastries can be made in different shapes such as pinched or flower with a piping bag, they can also be decorated with almonds, candied fruits, or coffee beans.
The dough can also be flavored with bergamot, orange, or lemon.
FAQ (Frequently Asked Questions)
Can I use another aroma?
Yes, of course, they can be flavored with bergamot, lemon, or orange.
