This recipe for Paste di Mandorle from Silvia Colloca is one that I have baked many times. You may have sampled one at one of our fundraiser stalls. They’re delicious with coffee, and make a lovely gift at Christmas time.
Swiss Italian Festa Committee
Paste di Mandorle
275 g caster sugar
300 g almond meal
2 egg whites
1 teaspoon vanilla essence
1/4 teaspoon almond extract
- Place sugar, almond meal, egg whites, vanilla and almond extract in a standing mixer and beat together for 2-3 minutes or until a sticky dough is formed. Divide the dough in two.
- With one half, roll bits of dough the size of a large walnut and place them onto an oven tray lined with baking paper.
- Make an indent in each ball of dough with your index finger, then sit a cherry onto each dimple.
- Shape the rest of the dough into small rectangles (this is the typical Ricciarelli shape). Cover them liberally in icing sugar and place them onto the oven tray with the rest of the cookies.
- Bake at 180ºC for 18-20 minutes until the bottom is firm, but the cookies are still pale in colour.
- Allow to cool and further firm up at room temperature before serving.
They will keep for up to 1 week in an airtight container.