Impasto della Pasta di Mandorle (Almond Dough for Pastries)
Impasto della Pasta di Mandorle (Almond Dough for Pastries)
Equipment
- Equipment Needed
- Mixing bowl
- Whisk or electric mixer
- Rubber spatula
- Baking sheet
- Parchment paper
- Oven
Ingredients
- Ingredients:
- 300 grams almond flour farina di mandorle
- 200 grams granulated sugar zucchero
- 2 egg whites albumi
- 1 teaspoon almond extract essenza di mandorle
- Zest of 1 lemon optional
- Powdered sugar zucchero a velo for dusting
Instructions
- Instructions:
- Prepare the Egg Whites: In a clean, dry bowl, whisk the egg whites until they form soft peaks. This step is crucial for achieving the desired texture in your dough.
- Combine Dry Ingredients: In a separate bowl, mix the almond flour, granulated sugar, and lemon zest (if using).
- Add Wet Ingredients: Gently fold the almond extract into the dry mixture.
- Incorporate Egg Whites: Gradually add the whipped egg whites to the dry ingredients, mixing until a smooth, pliable dough forms. If the mixture is too sticky, dust your hands with powdered sugar to facilitate handling.
- Shape the Dough: Roll the dough into small balls, approximately 2.5 cm in diameter. Place them on a baking sheet lined with parchment paper.
- Bake: Preheat your oven to 180°C (350°F). Bake the cookies for about 15-20 minutes, or until they are lightly golden brown.
- Cool: Allow the cookies to cool completely on a wire rack before serving.
- Variations and Tips:
- Flavor Enhancements: For a different flavor profile, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the dough.
- Decorative Touches: Before baking, you can press a whole almond or a candied cherry into the center of each cookie for added flavor and visual appeal.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to a week.
- Dietary Substitutions:
- Vegan Option: Replace the egg whites with aquafaba (the liquid from canned chickpeas) whipped to stiff peaks.
- Gluten-Free: This recipe is naturally gluten-free due to the use of almond flour.
Impasto della Pasta di Mandorle, or almond dough, is a cherished component in Italian pastry-making, particularly in regions like Sicily and Puglia. This versatile dough serves as the foundation for various confections, including marzipan and almond paste cookies. From my own personal experience, crafting this dough at home not only enhances the flavor of your pastries but also connects you to a rich Italian culinary tradition.
Let me show you how I make it:
When preparing Impasto della Pasta di Mandorle (Almond Dough for Pastries), it’s essential to keep these key points in mind to ensure optimal results:
- Almond Flour Quality:
- Opt for finely ground almond flour to achieve a smooth dough texture.
- Avoid coarse almond meal, as it can result in a grainy consistency.
- Egg White Consistency:
- Whisk egg whites to soft peaks; over-whisking can lead to a dry dough, while under-whisking may cause excessive stickiness.
- Flavor Balance:
- Use almond extract sparingly to enhance the almond flavor without overpowering the dough.
- Incorporate lemon zest for a subtle citrus note that complements the almonds.
- Dough Texture:
- Aim for a smooth, slightly sticky dough.
- If the dough is too sticky, lightly dust your hands with powdered sugar when shaping.
- If too dry, add a small amount of water to achieve the desired consistency.
- Shaping and Baking:
- Maintain uniform sizes when shaping the dough to ensure even baking.
- Monitor the baking process closely; overbaking can cause dryness, while underbaking may result in a chewy texture.
- Storage:
- Store the almond dough in an airtight container at room temperature for up to a week to maintain freshness.
By paying attention to these aspects, you’ll create a delightful almond dough that serves as a versatile base for various Italian pastries.
Ingredients:
- 300 grams almond flour (farina di mandorle)
- 200 grams granulated sugar (zucchero)
- 2 egg whites (albumi)
- 1 teaspoon almond extract (essenza di mandorle)
- Zest of 1 lemon (optional)
- Powdered sugar (zucchero a velo) for dusting
- > Go get the must-have equipment and ingredients for making a Savory #Impasto della Pasta di Mandorle (Almond Dough for Pastries) now.
Equipment Needed:
- Mixing bowl
- Whisk or electric mixer
- Rubber spatula
- Baking sheet
- Parchment paper
- Oven
- > Go get the must-have equipment and ingredients for making a Savory #Impasto della Pasta di Mandorle (Almond Dough for Pastries) now.
Instructions:
- Prepare the Egg Whites: In a clean, dry bowl, whisk the egg whites until they form soft peaks. This step is crucial for achieving the desired texture in your dough.
- Combine Dry Ingredients: In a separate bowl, mix the almond flour, granulated sugar, and lemon zest (if using).
- Add Wet Ingredients: Gently fold the almond extract into the dry mixture.
- Incorporate Egg Whites: Gradually add the whipped egg whites to the dry ingredients, mixing until a smooth, pliable dough forms. If the mixture is too sticky, dust your hands with powdered sugar to facilitate handling.
- Shape the Dough: Roll the dough into small balls, approximately 2.5 cm in diameter. Place them on a baking sheet lined with parchment paper.
- Bake: Preheat your oven to 180°C (350°F). Bake the cookies for about 15-20 minutes, or until they are lightly golden brown.
- Cool: Allow the cookies to cool completely on a wire rack before serving.
Variations and Tips:
- Flavor Enhancements: For a different flavor profile, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the dough.
- Decorative Touches: Before baking, you can press a whole almond or a candied cherry into the center of each cookie for added flavor and visual appeal.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to a week.
Dietary Substitutions:
- Vegan Option: Replace the egg whites with aquafaba (the liquid from canned chickpeas) whipped to stiff peaks.
- Gluten-Free: This recipe is naturally gluten-free due to the use of almond flour.
Nutritional Information (Per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 |
| Protein | 4g |
| Carbohydrates | 15g |
| Fat | 9g |
| Fiber | 2g |
| Sugar | 10g |
Notes:
- The texture of the dough should be smooth and slightly sticky. If it’s too dry, add a small amount of water; if too wet, incorporate a bit more almond flour.
- The addition of lemon zest imparts a subtle citrus flavor that complements the almonds beautifully.
- These cookies are delightful on their own or can be used as a filling for pastries.
I hope this guide has made making Impasto della Pasta di Mandorle seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
