Almond Paste

Almond pastries are delicious sweets typical of Sicilian pastry shops, but widespread throughout Italy. Here’s how to prepare them.

Ingredients

• 250g of almond flour
• 250g of icing sugar
• 1 egg white
• Grated zest of 1 organic lemon
• A few drops of bitter almond essence (optional)
• Granulated sugar, to taste, for rolling the pastries
• Candied cherries or whole almonds for decoration (optional)

Preparation

1. In a bowl, mix the almond flour with icing sugar and grated lemon zest until you have a homogeneous mixture.
2. Add the egg white and work the dough until it becomes compact. If you decide to use the bitter almond essence, also add a few drops and mix well.
3. Take small pieces of dough and form balls of about 20 grams each. Roll each ball in granulated sugar until well covered.
4. Place the balls on a baking sheet lined with parchment paper, slightly flattening them in the center to give the classic dome shape of the almond pastes.
5. If you wish, you can decorate each sweet with a candied cherry or a whole almond, pressing it gently into the center of the pastry.
6. Let the almond pastries rest for about an hour at room temperature to form a light outer crust.
7. Heat the oven to 160°C and bake the almond pastries for about 10-15 minutes or until they are slightly golden.
8. Once baked, let them cool completely before serving.

Curiosity

These sweets have ancient origins and are linked to festivities and special occasions. In Sicily, almond pastries are often offered during Easter and Christmas holidays, but also at weddings and important celebrations as a sign of hospitality and courtesy. Their simplicity and the intense flavor of almond make them appreciated at any time of the year.