Ingredients for 25 biscuits:
100 gr butter
100 gr sugar
1 lemon
1 egg
200 gr flour
50 gr pine nuts
2 albums (egg whites)
120 gr sliced almonds
40 gr powdered sugar
Salt
Ready in: about 55 minutes
100 gr butter
100 gr sugar
1 lemon
1 egg
200 gr flour
50 gr pine nuts
2 albums (egg whites)
120 gr sliced almonds
40 gr powdered sugar
Salt
Ready in: about 55 minutes
How to prepare the recipe: "Amonds biscuits":
Heat the oven at 200°C.
Let 90 gr of butter soften at ambient temperature, cut into pieces, put in a bowl, pound it with the back of a tablespoon and whip it.
Add sugar to the butter and go on whipping until you get a white and fluffy mixture; then add half grated lemon zest, one egg, a pinch of salt and, a little by little, 175 gr of sifted flour.
When the mixture will be hard, put the dough onto a floured working table, incorporate pine nuts chopped with the mixer, form a “panetto” (stick), wrap with a canvas and let it rest in the refrigerators for an hour.
Divide the dough into pieces big as nuts, flatten slightly, pass quickly into the lightly beaten egg whites.
Transfer, well spaced, onto a buttered baking pan covered with baking paper, spread with sliced almonds and cook for 15 minutes.
Bring out and let them cool onto a rack.
Before serving, sprinkle with powdered sugar.
reparation time: 40 minutes
Cooking time: 15 minutes
Difficulty: high
Origin: Italy
Chef’s advices
I suggest to serve these biscuits after a meal with Vin Santo or Passito di Pantelleria (room temperature).
Heat the oven at 200°C.
Let 90 gr of butter soften at ambient temperature, cut into pieces, put in a bowl, pound it with the back of a tablespoon and whip it.
Add sugar to the butter and go on whipping until you get a white and fluffy mixture; then add half grated lemon zest, one egg, a pinch of salt and, a little by little, 175 gr of sifted flour.
When the mixture will be hard, put the dough onto a floured working table, incorporate pine nuts chopped with the mixer, form a “panetto” (stick), wrap with a canvas and let it rest in the refrigerators for an hour.
Divide the dough into pieces big as nuts, flatten slightly, pass quickly into the lightly beaten egg whites.
Transfer, well spaced, onto a buttered baking pan covered with baking paper, spread with sliced almonds and cook for 15 minutes.
Bring out and let them cool onto a rack.
Before serving, sprinkle with powdered sugar.
reparation time: 40 minutes
Cooking time: 15 minutes
Difficulty: high
Origin: Italy
Chef’s advices
I suggest to serve these biscuits after a meal with Vin Santo or Passito di Pantelleria (room temperature).
In the picture, Amonds biscuits
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