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Sicilian almond pastries

The Sicilian almond paste is one of the symbols of the island's bakery, spread in different shapes and textures all over the Island: each type is yummy, temptress like cherries, because one leads to another. Are the almond pastries, in Sicily we call them ' almond paste ': Messina are small and candid, S-shaped in Catania, Bronte pistachio variant is, in the area of the Nebrodi and Etna that hazelnuts. All Sicilian almond paste can be left in their simple perfection or decorated with almonds, cherries and candied orange peel or even other types of dried fruit, as the pine nuts. The differences however are only outward, because the Interior is done always and only of ground almonds, that in Sicily are Avola almonds, granulated sugar and egg whites. Then a slight citrus hint given by lemon zest.

The video recipe of almond pastes

To make your job easier, I went to Corsino Pasticceria Palazzolo Acreide and I turned VIDEO RECIPE the production of Sicilian almond paste: a job done even by hand, from grinding almonds.

My tips

With only three ingredients no difficulty, You'll say. But no. These almond pastes would have been born in Palermo, around 1100, from the tireless work of the nuns of the convent of the Martorana (from which the colorful Martorana fruits). They look like easy treats but hide a pitfall: If you do not respect rest times melt in the oven like snow in the Sun. I, When should I bake a sweet can't wait to get it to eat it as soon as possible, I melted well 4 trays in various times. And I am telling you this: leave your dough biscuits with almonds to rest in the refrigerator for 24 hours and another 12 out of the refrigerator, so you'll have a truly optimal.

These cupcakes will keep well for several days in an airtight Tin, or you can wrap them one by one in white tissue paper: so will also become a beautiful Christmas gift. I remind you that the almond cakes are also popular in Calabria, Salento and Sardinia. And I like all. If you love sweets of my Sicily bedda, have a look at all my SWEET SICILIAN RECIPES.

ALMOND PASTE SICILIANE (Sicilian recipe)

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PORTIONS: 8 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 200 grams of peeled almonds of Avola
  • 180 grams of caster sugar
  • 20 grams of honey
  • 60 grams of egg whites (2 medium egg whites)
  • grated rind of one lemon organic
  • powdered sugar for working the almond paste and decorate, to taste
  • whole or candied almonds of Avola, to taste

PROCEEDINGS

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Before you prepare the almond pastes, look at the VIDEO RECIPE Corsino. To prepare the almond paste, put the almonds and sugar in a blender or in a food processor and blend until the almonds are not evenly chopped. When will be similar to a flour a little’ coarse, Add the egg whites, honey and lemon zest and whisk for another minute or two, until you have a smooth and firm.

At this point, If you are brave, you can put the mixture to the almond paste in a vent pastry bag or starry smooth and form your biscuits. Seen that, though, It is a very dense dough and therefore rather hard to squeeze with the piping bag, I would recommend that you form with your hands wet cords and then into balls of approximately 2 cm in diameter. Roll the balls in powdered sugar and place them on a baking sheet lined with parchment paper. Slip on each cupcake an almond, a candied cherry or a candied orange peel.

Store the plate with the almond paste in the refrigerator and 'forget it’ for 24 hours, then let the almond paste at ambient temperature for 12 hours to dry, because the almond paste must dry out so that later in oven to melt. And it tells one that melted well 4 trays of almond paste for the rush.

After the interval of rest, Preheat the oven to 180 degrees and bake in a hot oven. Bake for 8-10 minutes (8 If you made of almond paste and small, 10 If you are a little’ larger). Remove from the oven pastries with almonds, allow to cool completely and sprinkle with powdered sugar. Bon appétit!

Sicilian almond pastries

TIPS

RESPECT THE REST TIMES: do not rush, rest in the refrigerator is absolutely critical. I advise you to wait until the fateful 24 hours before baking your sweets that, Once cooked, They will be retained for a long time closed in an airtight box.

Sicilian almond pastries

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12 comments

J. Syracuse 3 October 2020 at 22:50

Made these today and they came out amazing! My husband and I have been making your recipes weekly. We were not able to visit Sicily this summer as we do every year and your recipes have brought Sicily to us 🙂

If I wanted to make these with pistachios, would everything else stay the same, just replacing the almonds with pistachios?

J. Siracusa

Reply
Ada Parisi 5 October 2020 at 09:01

Hallo, thank you so so much! will try to make pistachio pastry next week to understand if it is possible to prepare it with pistachio only or by adding some almonds too. I wll let you know. Have a nice day, ADA

Reply
Enzo, New10 15 May 2020 at 15:08

To prevent the pastes from “dissolve”, I bake them without any rest at 230 degrees C for 1 minute and after lowering the temperature to 160 degrees by cooking them for others (about) 5 minutes.

Thermal shock immediately dryes the outer surface by firming the pastes that remain in the original form.

Given the different textures of the doughs and the operation of the oven, try 240 degrees or 220 degrees by slightly changing the cooking time.

Without rest, the pastas are ready in 15 minutes (Cooling).

Greetings from a fellow country-goer living in Bavaria.

Reply
Ada Parisi 17 May 2020 at 12:36

Hello Enzo, thank you for the valuable and precise advice.
The rest suggested to me a very good and well-known pastry chef of Palazzolo Acreide and since then I have been following this method.
I'll tell you that I tried to work the pastes in a way similar to what you suggest, and I wasn't completely satisfied. Maybe I'll try again at a higher temperature. A question: the doses and ingredients you use are the same ones that I use in this recipe?

Thank you again and soon

Reply
Vincenzo Pipitone 19 January 2020 at 08:44

Good morning
I make the dough with the eggs, sugar and grated lemon and I do it sit overnight in the fridge. The morning began to do and have never loose. They are crispy outside and soft inside. Some do it with a filling of preserved cedar (recipe handed down from my mom). Kind regards, Vincenzo

Reply
Ada Parisi 19 January 2020 at 15:20

Hello hello Vincenzo. Surely the almond paste there are many versions, I do not know made with egg yolk, but it is very dependent on the relevant zone Those with preserve the cedar we also do in Messina, always with just egg whites, and we model in the shape of X. A warm greeting, ADA

Reply
Franca 14 December 2019 at 20:00

This rest was missing. The we do always, even also a wood-fired oven, and there's never happened that were melting. Perhaps because the almond is a little’ grossest!

Reply
Ada Parisi 15 December 2019 at 11:11

Hello Franca me have melted all right. From Corsino in Palazzolo Acreide I explained that, with ground almonds too fine, often it happens, and I was advised to rest to dry the dough. Since doing so are perfect. Big envy for your wood stove. Kisses, ADA

Reply
Giuseppe Giuffrida 16 March 2018 at 16:34

You have to try these almond paste of Caffe Cali are the best ever try

Reply
Ada Parisi 19 March 2018 at 14:18

Hello Joseph, I take note. Thanks. ADA

Reply
Antonella November 18, 2016 at 09:49

ADA! Good morning!
An incomparable delicacy! Absolutely essential for me between the Christmas cakes, I'll try to prepare them with little extra touches that suggest!
A dear greeting!
Antonella

Reply
Ada Parisi November 18, 2016 at 10:46

Antonella thanks! In Sicily never fail, actually never fail all year!!!! I embrace you strong! ADA

Reply

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