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Almond biscuits and merletti

Almond biscuits

almond from Avola g. 1.200
bitter almond g 50
sugar g 800
honey g 200
egg n. 2
egg whites g 180
vanilla as needed
icing sugar as needed

Refine together sugar and almonds, until a thin mixture is obtained. Blend in the mixer with honey, eggs, egg whites and vanilla, but avoid working it too much. Make small balls with the knead obtained, coat/cover them with the egg whites and pass them through the icing sugar. Cook in the oven at 190°C for about 12 minutes, at close valve.

Almond Merlettos
Edge

butter g 400
icing sugar g 400
flour g 300
egg whites g 300

Melt the butter, mix with the icing sugar and gradually combine the egg whites. When you have obtained a homogeneous knead, add the flour.

Inside

sugar g 300
flour g 75
Calvados wine g 180
almond leaves g 150
butter g 150

Combine the dusts, add the melted butter, the Calvados wine and the almond leaves. Let it rest for about ½ hour.
Assembly
Place on a small mat some 8cm-wide discs, and insert in each of them the dough for the edge with a 5cm-wide opening and then get on with the crumbly inside, with a quantity needed to make a merletto. Put in the oven at 190°-200°C. As soon as the biscuits present a homogeneous browning, take them off the oven and slightly fold them in the shape of small tiles.   

Salvatore Cappello – Palermo
Photo by Salvatore Farina


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TRADITIONALS

The pastiera according to ICIF

Puff-pastry pandoro

Fried sweet doughnuts

Grape must doughnut

Grape bread

Peeled almond pinolate

Almond biscuits and merletti

Colomba pasquale

Meliga pastries

Zurigo

Pandolce

Royal paste or almond paste

Panettone

Panone from Bologna