Dear bloggers Welcome back! I hope you all had a Merry Christmas with your family and closest friends. For lovers of sweet almond, today I propose that these delicious pastries almond paste, which if properly stored in a hermetically sealed housing, they will stay crisp for several days.
Ingredients:
1 kg of almonds
700-800 g sugar 7-8 egg whites * *
essence of bitter almonds cherries, almonds and granulated sugar for garnish
* The original recipe said 1 kg of almonds should be added 1 kg of sugar, but I have declined a little doses of sugar for a matter of personal taste
* they must be added on to the egg whites a little at a time to avoid having a soggy dough too. In the event served to add some egg white
Preparation:
finely ground almonds with sugar. Add a little at a time lightly beat the egg whites, then a few drops of essence of bitter almonds according to personal taste, and mix well together.
The dough should be hard just enough that it can be squeezed with the pastry bag. Pour the mixture into sac à poche con bocchetta a stella e spremete dei ciuffi nella teglia foderata con carta da forno.
A piacere variate la forma dei dolcetti. Decorate con ciliegie candite, mandorle o granella di zucchero. Fate riposare i dolcetti per 12 ore in un luogo fresco, ma non in frigo, poi cuoceteli a 160°C per circa 10 minuti o fino a quando saranno dorati.
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