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Pastine alle Mandorle (Small Almond Pastry)

Pastine alle Mandorle (Small Almond Pastry) is built on Eggs, Blanched Almonds, Sugar, Flour, and Salt. Serves 24. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 6
• 3/4 cup
• 1/2 cup
• 1 3/4 cup
• 1 tsp
• 1 pinch
• 3/4 cup
• 12

Method (preview)

1. 1

   Preheat oven to 325F (160C).

2. 2

   Grease and flour a baking sheet.

3. 3

   Cut the hard-boiled eggs in half and scoop out the yolks.

4. 4

   Discard the whites or use them in another dish.

5. 5

   Press the yolks through a sieve.

6. 6

   Grind half of the almonds and add 1/4 cup (50 mL) of the sugar to them.

7. 7

   Sift the flour, baking powder and salt onto a board or work surface.

8. 8

   Add the lemon rind, ground almonds and sieved egg yolks.

9. 9

   Mix well; add one raw egg yolk and the butter.

10. 10

    Knead lightly and set aside.

11. 11

    Cut the rest of the almonds into slivers; cut the cherries in half.

12. 12

    Roll out the dough 1/4 inch (6 mm) thick.

13. 13

    Cut in round shapes with a cookie cutter or a glass.

14. 14

    Place on the prepared baking sheet.

15. 15

    Beat 1 egg white lightly with the rest of the sugar; brush onto the cookies.

16. 16

    Place a half cherry in the center of each cookie and surround with almond slivers.

17. 17

    Bake at 325F (160C) for about 20 minutes or until golden brown.

18. 18

    The cookies should be crisp outside and a little chewy inside.

19. 19

    Fithian Press, P.O. Box 1525, Santa Barbara, CA 93102

20. 20

    ISBN 1-56474-185-0

21. 21

    MC format by Hallie. Untried.

22. 22

    Contributed to the FareShare Gazette by Hallie; 9 March, 2002. www.fareshare.net

23. 23

    Nutr. Assoc.: 0 0 0 0 0 0 0 0 0