Calabrian almond sweets: for Christmas


Calabrian almond sweets: for Christmas

Calabrian almond desserts are soft and fragrant pastries, to accompany a cup of tea or celebrate with the family.

Ingredients for 6 people

  •  50
  •  200 cal x 100g
  •  low
  • Almond flour 500 g
  • Sugar 400 g
  • Sugar (icing) as required
  • Egg white 3
  • Almonds as required
by Irene Cirillo 

The sweet almonds to the Calabrianthey are typical pastas that fill the bar counters, ideal to be brought as a gift to friends or to be displayed at festive tables. They derive from the Sicilian tradition, in which almonds, like other now typical ingredients, were imported by the Arab population and immediately became part of the local tradition. Not only in Calabria, but also in Puglia you can find these dry pastries that always make a good impression and are excellent to accompany tea or have an afternoon snack. These Calabrian pastas can be made even more characteristic, as they are made in the province of Reggio Calabria where they are particularly widespread and appreciated, by adding aroma or even better than bergamot paste to the dough: a spoonful is enough to get all the scent of the province.

Preparation Calabrian almond sweets

  1. Arrange the flour on the work surface in the shape of a fountain and add the egg whites in the center. Start kneading and knead the mixture until it is firm and uniform enough.
  2. 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 sweets on the trays, well spaced from each other, giving them a not too thin donut shape and with a really central hole. very small. They should almost be closed in a single pastry.
  3. Complete each pastry by placing a whole almond in the center and a sprinkling of icing sugar. Bake in a hot oven at 200 ° C for about 10 minutes, until they are slightly golden.

Let cool and serve.

 


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