Nonna’s cassatelle

Nonna’s cassatelle

By
From
My Italian Kitchen
Makes
12
Photographer
Chris Middleton

This recipe has been handed down in my family for generations. My mum always talks about how her nonna made the best cassatelle ever. She handed down the recipe to my nonna, who handed it to my mother, who handed it to me. It’s a bit of a time-consuming recipe, but it’s worth it – I love the soft chocolate and almond mixture inside the golden flaky pastry. It’s one of Nonna Maria’s best desserts!

Filling

Ingredients

Quantity Ingredient
300g blanched almonds
230g caster sugar
35g plain flour
30g cocoa powder
1 lemon, finely zested
1 teaspoon ground cinnamon

Pastry

Quantity Ingredient
125g caster sugar
600g plain flour
250g lard, at room temperature
1 egg, lightly beaten
icing sugar, for dusting

Method

  1. Preheat the oven to 220°C.
  2. For the filling, scatter the almonds on a baking tray lined with baking paper and roast in the oven until golden, about 5 minutes. Turn the oven off, remove the almonds and grind them in a food processor.
  3. Mix all the dry ingredients together in a saucepan and add 500 ml of water to the mixture. Combine thoroughly. Cook over a medium heat until it thickens and starts to boil, stirring often until it has a consistency like custard. Allow to cool.
  4. To make the pastry, dissolve the sugar in 200 ml of water in a saucepan over a low heat and then cool. Mix the flour, lard, egg and sugar water in a bowl, and knead on a lightly floured surface to form a smooth dough. Cover with plastic wrap and set aside to rest for 30 minutes.
  5. Turn the oven back on and preheat to 220°C.
  6. Roll out the dough on a floured surface to 5 mm thickness. Cut out circles using a large biscuit cutter, 10 cm in diameter. Spoon a heaped teaspoon of filling onto each circle. Fold over and crimp the edges with a fork to form a half-moon shape.
  7. Place on a baking tray lined with baking paper and bake for about 10 minutes, or until the pastry is cooked through.
  8. Cool on the tray or on a wire rack, and dust with icing sugar.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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