Almond pastries are another delightful Sicilian pastries.
The “Pasticcini Siciliani Alle Mandorle” are widespread throughout Sicily and can take different shapes/sizes and decoration methods.
But they have only one characteristic in common, the use of almonds (obviously). They come exclusively from Avola (province of Syracuse). Avola almonds are the best in Italy and they have been recognized as a “traditional Italian food product (PAT)”.
The Avola almonds are grown in an organic and chemical-free way which has been tradition for more than a millenia.
If you ever go to Sicily don’t forget try these delicacies.
Although there are only 3 ingredients to make an almond pastry, the procedure takes time.
Sicilian Almond Pastries (Pasticcini Siciliani alle Mandorle)
- 200 g peeled almonds 7.05 oz
- 150 g granulated sugar 5.3 oz
- 50 g honey 4 tbsp
- 2 egg whites
- 1 grated orange peel
- Blend the almonds and sugar until it becomes a flour.
- Add the egg whites, honey, and grated orange peel, and blend for at least 2
minutes, until you have obtained a homogeneous and firm mixture.
- Put in a pastry bag with a star-shaped nozzle to form the desired flower shape by placing them on a baking sheet covered with baking paper.
- Place an almond on each pastry.
- They must rest for at least 12 hours so put them in the fridge with the baking pan.
- Put them in preheated oven at 180ºC (356ºF) for 6-7 minutes.