Soft almond cookies are found in every Sicilian pastry shop. This home version uses ground almonds, sugar and egg white, with a teaspoon of Scyavuru Almond Cream 22% in the centre for an extra soft, creamy heart.
Soft almond cookies inspired by the Sicilian pastry tradition, with a creamy almond heart.
- Preparazione20 min
- Cottura14 min
- Dosi20 cookies
- Acquista gli ingredienti ↓
Ingredients (about 20 cookies)
- 250 g almond flour (finely ground almonds)
- 200 g caster sugar
- 2 egg whites (about 70 g)
- Grated zest of 1 untreated lemon
- 1 tsp honey
- 100 g Scyavuru Almond Cream 22%
- Icing sugar for rolling
- Whole or flaked almonds to decorate
Preparation
- 1. Make the dough Mix the almond flour, sugar and lemon zest. Add the lightly beaten egg whites and the honey and work into a soft, slightly sticky dough. Rest in the fridge for 30 minutes.
- 2. Shape With damp hands, make 25 g balls, flatten them, place a small teaspoon of almond cream in the centre and close. Roll them in icing sugar.
- 3. Decorate and rest Press an almond on top and let the cookies rest for an hour at room temperature: the surface dries and cracks nicely in the oven.
- 4. Bake Bake at 180°C (355°F) for 12–14 minutes: they should stay pale and soft inside. Let them cool completely; they keep for a week in a tin.
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