Almond paste pastries recipe of 03-12-2010 [Updated on 11-05-2018]
Some time ago I tried a recipe for making almond paste sweets but with very disappointing results ... so much effort, so much effort to get good almond biscuits yes, but with nothing in common with those almond paste pastries I have eaten in sicily. Disappointed by the fact that I was unable to prepare my husband his favorite sweets, the ones he usually goes to buy in pastry shops specializing in Sicilian sweets, I started looking for a new recipe and for months I never tried my hand at not have another disappointment. This weekend in full biscuit frenzy, I got to work and tried a new recipe that's easier to do than to say! Made the pastries, I put them to rest all night, time necessary for them to dry and keep their shape once baked ... Sunday morning, as soon as I opened my eyes, my first thought was to bake the pastries ... 8 minutes afterwards, the whole house smelled of almonds and my pastries were ready, only the taste was missing! You know those almond paste pastries found in pastry shops, the ones that melt in your mouth when you eat them? the ones with the slightly crunchy shell and soft filling? those almond sweets so delicate that once you have tasted one, then you can't stop eating another and another? well with this recipe I have managed the same, even better because they are less sweet and more delicate than the almond paste pastries that you buy at the pastry shop.
How to make almond paste pastries
Let's now come to some precautions to be used for a successful recipe:
1) You must use high quality peeled almonds (and not almond flour) which will then be chopped in a mixer together with the sugar
2) Once the sweets have been obtained, they must rest at least 12 hours before being baked
3) The cooking must be 8/10 minutes in a preheated oven and the pastries must only brown
4) Almond paste pastries are even better when eaten the next day
5) They keep for several days if put in an airtight box
If you are a lover of almond paste desserts do not miss this recipe, I suggest you double the doses because I had just in time to taste a couple of them before they evaporated before my eyes: P The week of cookies ends here, I wish you a sweet weekend and on Monday for the next recipe ... next week it will be just savory recipes, I promise;)
Chop the almonds and sugar together, so as to reduce them into a kind of rather fine flour.
Add the egg white and the vanilla flavor and mix everything together.
The mixture of the almond paste must be quite firm.
Fill a pastry bag with the mixture obtained and make pastries by squeezing the dough directly on the oven plate covered with greaseproof paper
Decorate each almond paste pastry with half a cherry or other candied fruit or with an almond.
Allow the cakes to dry overnight or for at least 10 hours, the time necessary for the cakes to dry and do not lose their shape during cooking.
The following morning, preheat the oven to 180 degrees, bake and bake for 8/10 minutes.
Attention to cooking they must be slightly colored and still soft so you will have crumbly pastries with a soft heart of almonds.
Allow the almond paste pastries to cool, then lift them from the pan and serve.