Sicilian Pistachio Cookies | Paste di Mandorla al Pistacchio Recipe

That is the pistachio-flavored model of our favourite Italian cookie: Paste di Mandorla. These unassuming cookies might not seem like a lot, however they’ve an intense taste and gooey texture that all the time elicits shock upon first style. As a bonus, they’re fool-proof and extremely simple to make!

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Home made Pistachio “Flour”

In Italy, it’s frequent to see premade pistachio flour, which is used to “bread” the involtini. You possibly can simply make your individual by merely utilizing a meals processor to mix shelled pistachios into a rough powder. If doable, it’s finest to make use of pistachios that are not roasted and salted, however the recipe will work advantageous even when that’s all you have got entry to.

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PASTE DI MANDORLA AL PISTACCHIO RECIPE

Makes: 18 to twenty cookies

Prepare dinner Time: 1 ½ hours

For this recipe, you will have:

2 egg whites
1 ¼ cups (140g) almond flour
1 ⅔ cups (190g) pistachio flour
1 ½ cup (180g) powdered sugar, plus additional for dusting
Amarena bitter cherries for topping (will be substituted with common candied cherries, entire almonds, or entire pistachios)

Whisk the egg whites in a big bowl till they change into barely foamy. Add the almond flour, pistachio flour and powdered sugar. Combine by hand till a tough dough kinds.

Mud a clear work floor with powdered sugar (to stop sticking) and switch the cookie dough onto the flour. It isn’t essential to completely knead the dough, however press and collect it right into a easy loaf. Wrap the dough in plastic and refrigerate for 1 hour.

Preheat the oven to 340°F (170°C).

Fill a small bowl with powdered sugar. Break off a chunk of the chilled cookie dough in regards to the measurement of a golfball and roll it right into a easy ball between your palms. Mud the ball within the powdered sugar bowl and place on a parchment-lined baking sheet. Use your finger to press a shallow gap within the high of the cookie, and place a single cherry within the melancholy. Repeat to make cookies with the remainder of the dough.

Bake the cookies for 12 to fifteen minutes, till the outside has hardened a bit however the cookies are nonetheless mushy inside. Let cool to room temperature earlier than serving. The cookies will final in a sealed container at room temperature for a number of days.

Buon appetito!

Should you love these cookies, give the traditional almond-only model a shot! Need to attempt extra Sicilian sweets? Try our standard orange cake recipe!