Almond pastry – Pasta di mandorle

Ingredients for 6 servings

  • 1 lbs of peeled sweet almonds
  • 1 lbs of icing sugar
  • 1 sachet of vanillin
  • 1/2 spoon of bitter almond essence
  • 6 drops of cinnamon essence
  • 1/2 cup of water
  • caster sugar


Mince the almonds with a spoon of caster sugar. Melt the water and the icing sugar and stir, pour all in a saucepan on a low flame till the sugar begings to rope. Switch off the flame and add the vanillin, the two essences and the almond powder stirring energetically. When homogenous, turn onto a wet marble board and knead till smooth, make little balls and let them dry for a day.

Knead the little balls again. Then using the little moulds sprinkled with icing sugar, you can prepare the sweets desired. You can even colour them after drying them for two days.

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