Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Tortine di mandorle (little almond cakes)
Makes 12 Desserts and puddings
Ingredients
- 200g whole skinned almonds
- 4 egg whites
- 175g icing sugar
- zest 1 lemon
- a few drops almond essence
- icing sugar, to dust
Cook's note
- If you can only find skin-on almonds, blanch them in boiling water for a few minutes then rub between 2 tea towels – the skins will come off quite easily.
Method
Preheat the oven to 180C/ 160C F/Gas 4. Scatter the almonds on a baking tray and bake for 10 minutes or until golden brown. Remove from the oven and allow to cool. Using a sharp knife, grind the almonds until they are the consistency of coarse sand. Alternatively, whizz in a food processor.
Line a 12-hole, 50mm x 28mm muffin tin with paper cases. In a bowl, whisk the egg whites together until stiff, then gently fold in the ground almonds, icing sugar, lemon zest and almond essence.
Spoon the mixture into the cases and bake for 30 minutes or until golden brown – a metal skewer inserted into the cakes should come out clean. When cool, remove from the tin and dust with icing sugar to serve.
This recipe featured in the July 2022 issue of Food and Travel. To subscribe, click here.
Advertisement