Recipes
Nonna’s kitchen is at the heart of the home.
A place where family unites to share in a love of cooking and eating.
Unlock tried and tested traditional Italian recipes, made by my Nonna with love.
Pasticcini di Mandorla
Sicilian almond biscuits with a delightful texture and sweetness, renowned for their tender, chewy core and crisp edges.
These charming treats are dairy-free and gluten-free… made of almond meal, egg whites, honey and sugar, adorned with a dusting of icing sugar.
Traditionally enjoyed during festive occasions, pasti di mandorla embody the rich culinary heritage of Sicily.
almond meal, 2 1/2 cups
sugar, 1 cup
lemon zest, 1 teaspoon fresh zest
egg whites, 2
honey, 2 tablespoons
almond extract, 1/2 teaspoon
icing sugar, 1 cup for coating
Heat the oven to 180° C. Line two trays with baking paper.
Measure the almond meal, sugar, and lemon zest into a bowl and whisk well to combine. Pour in egg whites, honey, and almond extract and mix thoroughly. The dough will be soft and somewhat sticky but should hold its shape. Use your hands to knead it briefly in the bowl.
Pour icing sugar into a shallow bowl. Pinch off dough (a tablespoon) and roll them into balls. Coat well with icing sugar and place on baking sheets.
With your thumb and two fingers, pinch each little ball of dough to give it a rounded ‘S’ shape.
Bake, one sheet at a time, for 10 to 12 minutes, until they are softly set and golden in color. Transfer the baking sheets to cooling racks. Store in an airtight container.
Makes about 3 dozen biscuits.
