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Italian

Paste di Mandorla

Sicilian almond paste biscuits: a soft, chewy dough of ground almonds, sugar and egg white, rolled in icing sugar so it cracks in the oven, and crowned with a whole blanched almond. Crisp outside, almost marzipan-soft within.

Lunch & dinnerVegetarian25g+ protein8g+ fibre
35 min20 prep · 15 cookEasy1119 kcalper serving
Paste di Mandorla

Method

  1. In a bowl, stir 120 g of almond flour together with 100 g of caster sugar until evenly combined and free of lumps, rubbing any clumps of almond through your fingers.
  2. Add 1 egg white, 2 drops of bitter almond extract and 0.5 tsp of grated lemon zest. Work with a spatula, then with your hand, for 2-3 minutes to a firm, slightly sticky paste that holds together when squeezed; if it crumbles, add a few drops of water only.
  3. Cover the bowl with cling film and rest the paste in the fridge for 30 minutes so the almonds absorb the moisture and the dough firms up enough to roll.
  4. Heat the oven to 180C (fan 160C) and line a baking tray with baking paper. Sift 20 g of icing sugar onto a plate.

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Per serving

1119kcal
49gprotein
164gcarbs
35gfat
13gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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