Italian Almond Cookies
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Italian Almond Cookies
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Step into Sicily's culinary heritage with this Italian almond cookie recipe. Rooted in an 80-year tradition these gluten-free delicacies offer a delightful contrast: a delicately crispy exterior and a tender, almond-infused center. This cherished recipe, adorned with flaked almonds or a dollop of your preferred jam, invites you on a flavorful journey through tradition and taste, embodying the essence of Sicilian richness and history in every bite.
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Ingredients
- 300 grams almond meal 10.5oz. or freshly ground almonds
- 360 grams icing sugar 12.6oz
- 30 grams honey 1oz
- 1 tsp cinnamon
- 1 tsp vanilla essence or scraped vanilla bean
- lemon Zest
- orange Zest
- 5 egg white
- sour cherry or candied fruits
- almond flakes
- icing sugar for dusting, extra
Instructions
- Mix the almond meal, icing sugar and honey into a large bowl.
- Add the cinnamon and zest of both an orange and a lemon.
- Combine using your hands, gently in one direction, then start to slowly pour in a portion of the egg whites.
- Start with approximately 1/3, then mix, add a second portion of the egg whites, mix again then finally add the rest.
- Continue to combine using your hands, squeezing down using your fingers and all of the dry ingredients will start to form into a dough.
- Mix until it thickens and there are no dry ingredients left. This should then form into a dough ball.
- Break off a small piece of dough and roll it into a ball, it should form easily and not crumble at all, this is how you know it’s ready.
- Prepare a large flat baking tray lined with baking paper.
- Pulling off small portions of the dough, create small balls by rolling it between the palms of your hand. If you wish to be precise, they should weigh 30g each.
- There are several ways you can prepare the final biscotti, some options are:
- Dip the ball into a bowl of water and then roll it in icing sugar. Using your index finger, press down gently on top then once baked, top with jam and crushed nuts.
- Flatten the ball, place a sour cherry in the middle, wrap the dough back around it, roll it again.
- Dip the ball into a mixture of egg white and icing sugar then cover it with flaked almonds and pinch it. You can even use the one you stuffed with the cherry!
- Place all of your biscotti onto the baking tray, leaving the space of approx. 1 biscuit between each one.
- Bake at 230°C/446°F for 6 minutes.
- Remove from the oven and allow to cool before dusting with icing sugar.
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