Quick Almond Paste Granita: a traditional Sicilian recipe transformed into a simple and refreshing dessert, ready with very few steps and no need for an ice cream maker.
In this version, I chose to use dark almond paste, made with unpeeled almonds, for a more rustic and bold flavor compared to the classic white granita. The result is surprising: an authentic-textured granita, slightly rough, with a full, toasted flavor, perfect to enjoy by the spoonful on the hottest days.
The process I followed is the traditional one, with manual scraping every 30-40 minutes: it requires minimal presence but guarantees a result faithful to the Sicilian tradition.
The quick almond paste granita is enriched with a handful of coarsely chopped unpeeled almonds, to be mixed inside before freezing: a trick I discovered in Sicily and highly recommend trying. It adds an extra boost in terms of flavor and texture.
To perfume the whole, I chose a cinnamon infusion, which perfectly matches the intense flavor of the almond. Optionally, you can add a tablespoon of rum or amaretto liqueur for a more adult aromatic note. The beauty of this granita is that it keeps for a few days in the freezer and can be served as a dessert, summer breakfast, or light snack.
Accompanied by a Sicilian brioche (you can find my recipe here: Sicilian brioche with li.co.li.) it becomes a moment of true pleasure.
A simple granita, without special tools, that smells of summer and Sicily. Try it too!
READ THE F.A.Q. AND TIPS AT THE BOTTOM OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking methods: No Cooking
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: Spring, Summer, and Fall
Ingredients
- 7 oz dark almond paste
- 2 cups water
- Half cinnamon stick
- almonds (to taste)
- 1 tbsp rum (or amaretto)
- 1 tsp brown sugar (or honey)
Tools
- Food Processor BIMBY
Steps
Chop the unpeeled almonds: 10 sec. Speed 7 and set aside.
Place in the bowl (no need to wash it) the water and cinnamon stick: 3 min. 212°F Speed 1
Add the almond paste: 30 sec. Speed 6, then 10 sec. Speed 8
Add the chopped almonds: 10 sec. – Reverse – Speed 3. Pour into ice cube containers and freeze.
At serving time, blend the cubes: 30 sec. Speed 6 + 20 sec. Speed 4 and decorate the surface with some raw almonds.
Preparation without Bimby:
Preparation without Bimby:
Bring the water to a boil with the cinnamon. Turn off the heat and let it cool.
Pour the water into a large bowl, add the almond paste in pieces and blend with an immersion blender until smooth.
Add, if desired, the liqueur and chopped almonds. Mix well.
Pour the mixture into a low and wide container, cover, and place in the freezer.
Every 30-40 minutes, scrape with a fork to break the crystals. After 3-4 hours, the granita is ready.
Serve with toasted almonds or pistachios on top.
Tips:
Use silicone molds or low containers: the mixture freezes faster and is easier to handle.
No need for film contact: just cover the container to avoid odors.
You can also freeze the already blended granita: it lasts 3-4 days, just let it thaw before serving.
Variants:
Classic version: white almond paste, without cinnamon.
With vegetable milk: replace part of the water for a creamier texture.
Sweeter: add a teaspoon of honey or sugar, if the paste is not already sweetened.
FAQ (Frequently Asked Questions)
Can I use already toasted almonds?
Yes, preferably unsalted. They enhance the flavor of the dark paste.
How long can it be stored in the freezer?
Up to 3-4 days. Let it soften before serving.
Is the liqueur mandatory?
No, but it adds a special aroma. Alternatively, you can use vanilla or orange zest.
