Orange almond pizzicotti are small, soft and fragrant little cookies, very easy to make — perfect when you want something tasty without complicating your life. I think many, like me, first discover them at fairs or village festivals. And I assure you, I would never have imagined they were so easy to make.
If you like almonds, here are some other sweet recipes to try
- Difficulty: Easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 20 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the orange almond pizzicotti
- 1 3/4 cups peeled almonds
- 1 1/4 cups granulated sugar
- 2 egg whites (about 70 g)
- 1 orange (zest only)
- 1 tsp almond extract
- as needed powdered sugar
Tools
- 1 Kitchen robot / Thermomix Bimby tm31 – tm5 – tm6 – tm7
- 1 Blender
- 1 Baking sheet
- Parchment paper
- 1 Mixing bowl
Preparation of the orange almond pizzicotti
WITH THE BIMBY: (Fig.1) Put the almonds, sugar and orange zest into the bowl, then blend at speed 10 for 15 seconds. (Fig.2) Scrape the mixture to the center with the spatula, then add the egg whites and the almond extract. Mix at speed 4 for 20 seconds (Fig.3).
The mixture should be soft and compact. At this point, slightly moisten your hands with a little water or oil and shape balls slightly larger than a walnut (you will get about 20). Roll them in powdered sugar placed in a bowl. Take a tray, line it with parchment paper and arrange the cookies on it. Using your fingers, give a gentle pinch on the top of each one (Fig. 4). Once ready, let them rest in the refrigerator for at least 5 hours or overnight.
WITHOUT BIMBY: Put the almonds in a food processor or blender with the sugar and grind until powdered. Then add the egg whites, grated orange zest and almond extract. Work everything until you get a soft, compact dough. Slightly dampen your hands with a little water or oil and form balls slightly larger than a walnut (about 20 in total). Roll them in powdered sugar placed in a bowl. Take a tray, cover with parchment paper, and place the cookies on top. Pinch the top of each cookie with your fingers (Fig.4). When they are all ready, let them rest in the refrigerator for at least 5 hours, or overnight.
BAKING: After the resting time in the refrigerator, transfer everything to a baking sheet and bake in a preheated convection oven at 356°F for about 12–15 minutes, until they are lightly golden. Once cooled, the orange almond cookies are ready to enjoy.
TIPS and NOTES
Storage
Place them in an airtight container or a tin box.
Keep them in a cool, dry place, away from sources of heat and humidity.
Shelf life
At room temperature they stay fresh for 5–7 days.
Refrigeration is not necessary, but if it is very hot you can store them in a well-sealed container: they will keep up to 10 days, remembering to bring them back to room temperature before enjoying.
They can also be frozen: they last up to 2 months. Just thaw them at room temperature and they will be perfect again.
