Italian Christmas Cookies & Recipes Italian Cookies Recipes

SICILIAN PISTACHIO ALMOND PASTRIES: SOFT & FRAGRANT

Dear Friends Today we are preparing pistachio almond pastries Sicilian pastry sweets known all over the world.

In Sicily called Paste al Pistacchio (Pistachio pastries).


There is no pastry shop where you can’t find these exquisite cookies!

 

 

 

 

 

 

Makes 20 cookies

INGREDIENTS:

  • 2 egg whites
  • 1 cup of almond flour
  • 1 1/2 cups of pistachio flour (you can grind pistachios and sift the flour)
  • 1 cup of icing sugar
  • 1 tsp of honey

 

Ingredients for decoration

  • powdered sugar to taste

 

 

DIRECTIONS:

 

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

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

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

Pour in some powdered sugar as well.

Lastly, also add a teaspoon of honey and start crumbling all the ingredients inside the bowl so as to break up any lumps present.

Now move on to kneading 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 powdered 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 pastries.

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 powdered sugar.

Each piece of dough now stretched out will have to be dipped in powdered 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 hot they are always soft, but once they cool they will take on texture while still 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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