Pizzicotti alle mandorle are sweet, soft butter balls with almonds. Curious how you make them? We share the recipe.
The recipe comes from the book Mediterraneo:the sun-drenched kitchen by Pulpo, Maxence Sys &Laurent Willems € 25.99 (Lannoo). Santé can give away 3 copies. Participate? Fill in the form at the bottom of the page.
Dessert for 4 persons
Preparation time 30 minutes
Waiting time 2 to 5 hours
Oven time 12 to 15 minutes
Ingredients
• Zest of 1 lemon
• 250 g almond powder
• 250 g granulated sugar
• 2 egg whites (70 g)
• 1 tsp almond aroma
• 100 g icing sugar
• 18 white almonds
Preparation method
- Grate the zest of the lemon with a micro grater. Grate the white part of the lemon as little as possible.
- Mix the almond powder with the sugar, lemon zest, egg whites and almond aroma to form a dough. This can be done in three ways:by hand with a spatula, via the cutter position of a food processor or with a food processor with dough hook.
- Wet your hands a bit and form balls of about 30 grams each until you have about 18 pieces of the same size.
- Roll each ball in the powdered sugar. Gently squeeze the balls with 3 fingers and insert 1 white almond at the top of each ball. Place the balls on a baking tray covered with baking paper. Let the almond balls rest in the fridge for 2 to 5 hours.
- Preheat the oven to 180°C. Bake the cookies for 12 to 15 minutes until golden brown. Once they have cooled, you can eat them. After 2 days they are even tastier. Store in a cookie jar.
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