These traditional Italian biscuits, known as ‘paste de mandorla’ were created in the 12th century AD being made in the convent of Martorana in Sicily. Now days, people all over Italy make them due to their few ingredients, yet wonderful taste that the whole family loves.
To me, these biscuits are made at a time of celebration and special events. Every birthday, Christmas and Easter that I can remember, we have paste de mandorla, and as always, there are none left by the end!
Funnily enough, traditionally they are gluten free, which is quite rare with biscuits, yet this also is an example of what the Italians cooking style is like, simplicity is key, and how three ingredients really can go a long way. Enjoy this recipe and let me know how you go, because you really can’t go wrong with it, so don’t worry. Here is the Italian Almond biscuits recipe gluten free!
250g of Almond Meal
1 3/4 cup of Icing Sugar
2 Egg Whites
Optional: Add grated orange skin through the batter for a subtle zest, yum!
Pre-heat oven to 200C fan forced, line a large tray with baking paper.
Stir all dry ingredients together with a fork, add egg white and stir until blended.
Using a spoon to measure, roll small bits of mixture in icing sugar making S shapes or circles.
Lay out each one on baking tray leaving at least 2cms between each biscuit.
Bake for 6-7 minutes.
Let cool for 5 minutes and enjoy!
|The original family recipe!|
|Mix together icing sugar and almond meal, crushing any lumps with fork.|
|Add the egg white to almond and sugar mixture.|
|Cover a chopping board in icing sugar and roll out cylinder shaped pieces of dough,|
indenting the left and right side to make a S.
|Space out biscuits so they’re not too crowded.|
Put in pre-heated oven for 6-7 minutes until they begin cracking and are lightly golden.
|Take out from oven and let cool.|