Pistachio almond pastes are a delicious variant of traditional Sicilian almond paste. The ALMOND PASTE are one of the most loved sweets of Sicilian pastry. It's a kind of candid almond cookies or pastries, with icing sugar, egg whites and grated lemon zest. The shape varies depending on the area and on my YouTube channel you will also find a VIDEO RECIPE exceptional shot at the Corsino Pastry Shop in Palazzolo Acreide. Where almond pastes are still made by hand, Handcrafted, from grinding almonds.
Bronte and the Sicilian pistachio
Today I present to you a variant of the province of Catania and precisely of Bronte, in the Etna area. Bronte is famous for being a growing area of bronte dop's famous green pistachio. Here, Obviously, almond pastes are prepared with the addition of pistachio. In some cases even just based on pistachio. Now, the result changes a lot depending on the amount of pistachio used. Let's say almonds are definitely not cheap, but pistachio costs a lot, much more. Obviously, the best pistachio almond pastes are those that contain a significant amount of pistachio. I made them both entirely pistachio, both stirring almonds and pistachio. Honestly I preferred the latter, both as a taste and as a texture. But be aware that, wanting to, you can only use pistachio.
Alternatives to pistachio and beyond
If you love pistachio, have a look at all my RECIPES WITH PISTACHIOS, sweet and savory. Is, on the subject of cookies, I suggest you:
Is’ important to know that you can't use the normal flours on the market: they're too thin. In Sicily a coarse flour is on the market, with pieces of almond or pistachio, suitable for this type of sweets. In the absence, you have an alternative: blend the almonds or pistachios coarsely to the mixer so as to obtain thinner parts and coarser parts. Or mix almond flour and pistachio with the fruits chopped with the knife.
The recipe is simple, you just have to mix all the ingredients. I suggest you put the dough in the bowl for an hour, so that it compacts and is less sticky. Then you have to form the cookies and sprinkle them with icing sugar I gave them the typical S-shape but you can also make round balls or give an oval shape. After you make the cookies, put them on a baking tray and leave them all night in the refrigerator. The next day, bake and you'll have the house that smells like sugar and pistachio. Pistachio almond pastes are a long-preserved pastry, with the crunchy crust and the soft interior. Store them in a well-closed tin and in a cool, dry place. You will become addicted to it. Have a good day!
80 grams of peeled Avola almonds
120 grams of Bronte Dop green pistachio
180 grams of caster sugar
20 grams of honey
60 grams of egg whites (2 medium egg whites)
a large pinch of salt
icing sugar to work pistachio almond pastes and to decorate, to taste
Pistachio almond pastes or pistachio pastries are easy to prepare. You just have to have some patience and wait for the rest times. If you have to make almond and pistachio flour at home, you just have to put the peeled almonds in the mixer, the pistachio and sugar and blend it all up until you get a coarse flour, with pieces of dried fruit still noticeable, like a grain. I suggest you use a food processor rather than the mixer.
You can also grind almonds and pistachio with the appropriate tool (it's a bit of a vintage tool, but the result is great). Once a coarse flour is obtained, add honey and egg whites, then a hearty pinch of salt. Stir or blend briefly, to obtain a homogeneous mixture. The dough will be sticky but still workable. Pere make it even more workable, let him rest for an hour in the refrigerator before forming the cookies.
With hands slightly wet, form the almond pastes giving the shape you prefer. If you want to make S-shaped pistachio pastries, you first have to make a lot of cords and then fold them in the shape of an S. Pass each cookie in icing sugar so it's covered and store the baking tray in the fridge all night.
The following day, preheat the oven to maximum temperature (about 230 degrees) and cook the pistachio almond pastes in a preheated oven for a minute, then open the oven for a few seconds, in order to lower the temperature, and set to 160 degrees. Finish cooking the pistachio almond pastes at 160 degrees for about 5 minutes. Remove from oven and allow to cool completely. Once cold, sprinkle the biscuits with icing sugar and store them in a tin and in a cool, dry place. Bon appétit!