Sicilian Almond Pastries are another delightful Sicilian pastries. The “Pasticcini Siciliani Alle Mandorle” is widespread throughout Sicily and can take different shapes/sizes and decoration methods.
But they have only one characteristic in common: the use of almonds (obviously). They come exclusively from Avola (the province of Syracuse). Avola almonds are the best in Italy and have been recognized as a “traditional Italian food product (PAT).”
The Avola almonds are grown organically and chemical-free, which has been a tradition for more than a millennium.
If you ever go to Sicily, don’t forget to try these delicacies.
Although there are only three ingredients to make an almond pastry, the procedure takes time.
Sicilian Almond Pastries (Pasticcini Siciliani alle Mandorle)
Description
Sicilian almond pastries, known as "pasta di mandorla" or "pasta reale," are a traditional Sicilian dessert enjoyed locally and internationally.
Ingredients
Instructions
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Blend the almonds and sugar until it becomes flour.
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Add the egg whites, honey, and grated orange peel, and blend for at least 2 minutes until you have obtained a homogeneous and firm mixture.
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Put in a pastry bag with a star-shaped nozzle to form the desired flower shape by placing them on a baking sheet covered with baking paper.
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Place an almond on each pastry.
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They must rest for at least 12 hours, so put them in the fridge with the baking pan.
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Put them in a preheated oven at 180ºC (356ºF) for 6-7 minutes.
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