These are exquisite almond paste sweets made without eggs and flour, only with almonds finely chopped at the time of preparation. Perfect for vegans or those with lactose intolerance, as any kind of milk can be used, even plant-based milk.
The almond paste sweets are made in just a few minutes, shaping them as desired, and in this case I made some heart-shaped, and they bake in the oven for 6-7 minutes. They are delicious to serve on any occasion or to package and give as gifts. If you have leftover almonds, you can always make another exquisite dessert, the almond and apricot danube.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 25 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 3/4 cups almonds (whole with skin)
- 2/5 cup sugar (can be replaced with brown sugar)
- 2.7 oz milk (replaceable with any plant-based milk)
- 1 tablespoon vanilla extract
- 1 vial bitter almond flavor
- 2 teaspoons cornstarch (maizena) + 1 tablespoon of powdered sugar
Steps
I do not recommend using pre-made almond flour, so weigh the whole almonds and finely chop them just before use. Add the sugar and give it one last chop.
Add the milk to the chopped almonds, replaceable with plant-based milk, combine the vanilla extract and the bitter almond flavor vial.
Knead the mixture with your hands and using a coffee teaspoon, take a dose. Form small balls or, as I did, shape them into hearts using a silicone mold.
In a small bowl, mix cornstarch and powdered sugar.
Roll the balls or heart-shaped almond paste in the powdered sugar mixture to coat them on both sides.
Place the sweets on a baking sheet lined with parchment or non-stick paper. With a finger, gently press the center of the balls.
Preheat the oven to 320 degrees Fahrenheit (fan-assisted) and bake for 6-7 minutes.
With these quantities, you will obtain 25 small almond paste sweets that you can store in a glass or tin jar for a few days and serve on any occasion.
