Apulian almond pastries: dry pastas

Apulian almond pastries: dry pastas

The Apulian almond pastries are very simple but very refined dry sweets: our easy recipe.

Ingredients for 6 people

  •  60
  •  200 cal x 100g
  •  low
  • Almonds 500 g
  • Sugar 400 g
  • Egg white 3
  • Candied as needed
by Irene Cirillo 

The Apulian almond pastries are dry sweets typical not only of Puglia, but also of other southern regions such as Calabria and Sicily. The dough is simply made up of almonds, sugar and eggs; the feature is the candied fruit on top which makes them colorful and pleasant to display on a festive table. In the realization you can choose whether to make them more or less sweet, but the important thing is not to exceed the dose of sugar and almonds which must be 1: 1. In this case we have opted for a slightly lower sugar content. These pastries are perfect for big occasions or just to accompany a cup of tea in the afternoon.

Preparation Apulian almond pastries

  1. Start by placing the almonds and sugar in a blender, turn it on and let it work until you get a semi-fine flour.
  2. Arrange the flour on the work surface in the shape of a fountain and add the egg whites. Start kneading until the mixture is firm enough.
  3. Prepare the baking trays by lining them with parchment paper, put the dough in a piping bag with a striped beak and start forming the cakes on the trays, well spaced from each other. Form a small meringue or donuts.
  4. Complete each pastry with a candied fruit on top and a sprinkling of icing sugar. Leave to dry for 10 minutes, then place in a hot oven at 200 ° C for about 10 minutes, until they are slightly golden.

Let the pasta cool completely before serving.


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