Ricetta base

Ricetta base

Almond pastry base

By
From
Spring in Sicily
Makes
900 g pastry
Photographer
Simon Griffiths

This is Maria Grammatico’s pastry recipe for her little almond pastries, learned at the convent where she grew up as a girl. She uses it to make sospiri, cuscinetti and desideri. I have used this recipe here to make simple almond biscuits.

Ingredients

Quantity Ingredient
450g almonds, blanched and peeled
450g caster sugar
3 organic egg whites
1 tablespoon honey
1 tablespoon grated organic lemon zest
2 teaspoons almond extract, (optional)
icing, for dusting (optional)

Method

  1. Place the almonds in a food processor with half the sugar and process to a fine powder. Tip into a large mixing bowl and add the remaining ingredients. Use your hands to mix everything together well then work it to a nice smooth paste.
  2. Shape into a ball and wrap in cling-film.
  3. Chill the dough for at least 30 minutes. When you are ready to bake the biscuits, preheat the oven to 180°C and line an oven tray with greaseproof paper. Roll the pastry into little balls of about 2 cm diameter and place them on the tray. Bake for about 12 minutes until they are golden.
  4. While they are still warm, you can dust them with icing sugar.

Note

  • The pastry will keep in the refrigerator for up to 3 days.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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