January 16th • Posted in Recipe
Right after New Year when our bellies have gorged on for days, my mum made this delicious almond pastries for the first time and we all started struggling with our new year resolutions since the very first days. And I’m sorry if you’re trying to engage with a healthier lifestyle lately, but I can’t really help but share when I come across a recipe that is that good that we went for a second round in less than 24 hours! The fact that January 6 was around the corner was the perfect excuse to experiment with the new recipe to be ready and well tested for when they’d to go in our stockings – I’m not quite sure this is a tradition somewhere else in the world outside of Italy too, but on the Twelfth Night after Christmas children are used to receive a stocking full of candies and sweet treats and this year my mum went for something more on the handmade side of things (which was lovely!) and of course I received a stocking too. After all, I’m 21, yes, but I feel 10 when candies and pastries come around!
30 Pastries | Ingredients:
145g almond flour
90g white sugar
2 egg whites
1/2 tsp almond extract
Icing sugar to top
1 :: In a big bowl mix together the almond flour with the white sugar until well incorporated.
2 :: Mix the egg whites with the almond extract in another bowl and stir well.
3 :: Pour the egg mixture into the flour and white sugar mixture and stir well until you’ll be able to shape a quite firm but wet dough.
4 :: Put the dough into a pastry bag and using a closed star tip, create little meringues onto a baking tin lined with parchment paper by swirling the pastry dough into a circle and building up a tip on top. You should be able to shape around 15 pastries but not more.
5 :: Sprinkle icing sugar in abundance over all the pastries and let them rest on the tin for 15 minutes before moving on. In the meanwhile preheat the oven to 160°C.
6 :: Then bake the pastries in the oven for 10 minutes. Do not overcook – they might seem a bit too soft and not ready yet, but after 10 minutes remove from oven and leave them rest for 20 minutes or until they are completely cool and solid.
This is something a bit different from what I’m used to share on here, and I’m happy I stole my mum’s recipe and experimented with almond flour, as I’ve always loved the taste of almond flour based cookies and pastries but never tried it myself! They are totally worth a try if you’re a fan of almond and nutty flavours – probably one of the most delicious non-chocolate recipe I’ve ever tried! Experimenting with new recipes was one of my 2015 goals, now back to the boring ‘be healthier’ stuff…
These almond pastries will last up to 2 weeks, but I bet you’ll have no difficulties in devouring them in less than a day! Let me know if you give this recipe a try and don’t forget to tweet me pictures if you do! x
My mum probably found this recipe online and re-adapted it slightly, but I can’t find the original source, sorry!