‘A tavola non si invecchia’ – At the table with friends and family, you do not become old
I thought I would mix it up a bit this week and give you one of Mr B’s family recipes rather than mine and my grandma’s. This recipe is for a famous cookie, made around the holidays, to be served with a Limoncello, Vin Santo or Amaro at the end of the meal. It originates from his hometown, Puglia in the south of Italy where the almond tree is a typical part of the landscape.
It’s a relatively simple cookie, with just a few ingredients and it comes together in no time. I like to add an almond to the middle to identify it and emphasize the main ingredient. It is also traditional to see candied fruits, red and green to create a more festive feel and it doesn’t hurt that these are also the colours of the Italian flag.
Ingredients
Serving: 16 cookies
- 400g Almond Flour
- 180g Icing Sugar
- Zest of one organic lemon
- 2 Egg Whites
- 16 Almonds
Method
- Preheat an oven to 300F
- Line a baking tray with parchment paper
- Mix the almond flour and icing sugar until well combined
- Add the lemon zest
- Add the egg whites and knead with your hands to bring the mixture together
- Make 16 balls with the dough. Take a ball in the palm of your hand and push down to create a circular cookie. Add an almond to the middle
- Bake for 15-25 minutes until golden brown on the top and bottom
- They harden up as they cool, so don’t worry if they are soft coming out of the oven
