Italian Pasta Recipes

SICILIAN PISTACHIO ALMOND PASTRIES: FOR ALL PISTACHIO LOVERS

Pistachio pastries, also known as pistachio almond pastries, are a variation of the much-loved and famous Sicilian almond pastries.

In this case, however, pistachio flour is added to the almond flour, making these sweets truly delicious.


 

Pistachio lovers will be crazy about them, but these pastries really do conquer all.

They are quick and easy to prepare, they bake quickly in the oven but are really a delight with their doughy texture and the icing sugar that completely covers them.

So let’s see how best to prepare them.

 

 

 

Makes about 20 pistachio pastries

INGREDIENTS:

  • 2 egg whites
  • 1/2 cups of almond flour
  • 1/2 cups of pistachio flour (You can obtain pistachio flour by grinding pistachios)
  • 1 cup of icing sugar
  • 1 tsp of honey

For decoration:

  • icing sugar to taste and sprinkle cookies

 

 

DIRECTIONS:

The first thing to do to prepare pistachio pastes is to pour the egg whites inside a bowl and beat them with a whisk.

You will not have to whisk them stiffly but beat vigorously so that foam forms.

Next, add the almond flour and then the pistachio flour.

Pour in some  icing sugar as well.

Last, also add a teaspoon of honey and begin to crumble all the ingredients inside the bowl so as to break up any lumps present.

Now go on to knead all the ingredients vigorously so that the oil comes out of the almond and pistachio flours. Work first in the bowl and then move to the work surface sprinkled with icing sugar.

Form a loaf at this point and wrap in plastic wrap.

The dough should be kept in the refrigerator for an hour or so so that it compacts well and is easier to work with.

Now that the dough has compacted well you can move on to forming the pistachio pastes.

Stretch the dough out on the work surface sprinkled with powdered sugar and, using a mallet, make smaller chunks.

Each small piece should be stretched out on the work surface. If the dough should be soft, you can use icing sugar.

Each piece of dough now stretched out will have to be dipped in icing sugar so as to sprinkle the entire surface.

 

You can now shape them by folding the two ends over. If you prefer, however, you can shape them any way you like.

Arrange the pastries on a baking sheet lined with baking paper and bake in a preheated static oven at 330 F for about 15 minutes.

 

 

 

Notes:

To maintain that doughy, soft texture typical of these pastries, it is important not to bake them for too long. When they are hot they are always soft but once they cool they will take on texture while maintaining a nicely soft interior. If, however, you prefer crispier pistachio cookies you can bake them a little longer.

Pistachio pastries will keep for 4-5 days in an airtight container. This way you will preserve their softness.

 

 

 

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