Sicilian Paste di Mandorla (Print Version)
# Ingredients:
→ Main
01 -
250g almond meal
02 -
190g white sugar
03 -
0.5 teaspoon almond extract
04 -
Zest of 0.5 lemon
05 -
2 egg whites
→ Finishing
06 -
3 tablespoons icing sugar
# Instructions:
01 -
Preheat oven to 160°C (fan) or 180°C. Line two baking trays with baking paper.
02 -
Sieve the icing sugar onto a plate and set aside for coating.
03 -
Whisk the egg whites with a fork until frothy but not stiff.
04 -
Add almond meal, white sugar, almond extract, and lemon zest to the egg whites. Mix until a cohesive dough forms. The mixture will appear dry at first; continue mixing by hand if necessary.
05 -
Scoop out teaspoon-sized portions of dough, roll into balls, then roll each ball in the reserved icing sugar.
06 -
Place dough balls onto the prepared baking trays, spacing them apart. Flatten each ball slightly with your finger.
07 -
Bake in the preheated oven for 15 minutes until lightly golden.
08 -
Allow the cookies to cool on the baking tray. Once completely cool, store in an airtight container for up to 5 days or freeze for up to 4 weeks.
# Notes:
01 -
Dough may seem dry initially, but thorough mixing will bring it together.
02 -
For best results, use finely ground almond meal and freshly grated lemon zest.