“Pizzicotti” Almond Pastries

INGREDIENTS

• 280 g of almonds;
• 180 g icing sugar;
• 2 egg whites;
• 1 vial of almond flavouring, or 3 drops of bitter almond flavouring, or a bitter almond;
• Grated zest of 1 lemon

STEP

1. In a blender, chop the almonds and sugar as finely as possible;
2. Pour the egg whites into a bowl, add the almond flavouring, the grated lemon zest and mix with an electric whisk until the mixture becomes frothy;
3. After that add the ground almond flour together with the icing sugar, knead (on a wooden surface), forming a nice firm dough.
4. Cover with cling film and leave to rest in the fridge for about 2 hours;
5. Take our dough and form the Pizzicotti;
6. Greasing your hands, take a little dough the size of a walnut and form a ball;
7. Pass the ball of dough through the icing sugar, shaking off any excess sugar;
8. Press lightly with 3 fingers to give the typical shape:
9. Continue to the end;
10. Place each ball on a baking tray lined with baking paper;
11. Before cooking them, let the pastries rest overnight (this procedure is necessary to ensure that the sweets do not collapse during cooking);
12. Cook the pastries at 180 degrees (hot oven) for 10/12 minutes, until they are just golden;
13. Once cooled, roll the pinchos in icing sugar again… Fabulous!!!!