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Old 10.02.2017, 00:52
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acmilan acmilan is offline
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Re: Post photos of what you cook and bake in Switzerland

Paste di mandorla with cocoa and hazelnuts

Traditional Sicilian chewy and soft alternative to amaretti biscuits.

Recipe makes about 35 balls - teaspoon-full size of each ball.
  • 330 grams ground almonds
  • anything between 150-250 grams powdered sugar sifted
  • 20 grams unsweetened cocoa powder sifted
  • 3 large egg WHITES
  • 1 teaspoon vanilla essence or extract
  • 20 grams candid orange peel or 2 tablespoons of orange zest (optional)
  • whole hazelnuts - blanched or otherwise
  • Pre-heat oven to 180 degrees Celsius.
  • Place the ground almonds and sugar into a bowl and well until incorporated with a fork.
  • Add the cocoa powder and mix it in well with a form until well incorporated with a fork.
  • add the egg whites and vanilla essence and mix well until you have a paste. Initially, it will seem like you haven't got enough moisture from the egg whites and vanilla essence, but still with it and it will come together.
  • at this stage, you can then mix in the candid orange peels or orange zest.
  • Each ball is a teaspoon-full in size. form into balls between palm of hands. good to have palm of hands slightly damp with water - so the paste doesn't stick.
  • Place the balls on a baking tray lined with baking parchment. Dip a whole hazelnut into each ball until have of each hazelnut is submerged.
  • Place in oven and allow to bake for max 10-12 minutes or until you see the cracks forming on the surface.
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