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Recipe for pizzicotti alle mandorle (+ win the book Mediterraneo)

Recipe for pizzicotti alle mandorle (+ win the book Mediterraneo)

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

  1. Grate the zest of the lemon with a micro grater. Grate the white part of the lemon as little as possible.
  2. 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.
  3. Wet your hands a bit and form balls of about 30 grams each until you have about 18 pieces of the same size.
  4. 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.
  5. 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.

Win?

To be in with a chance of winning the book Mediterraneo, fill out the form below.