Almond Paste Pizzicotti – Italian Almond Cookies

Almond Paste Pizzicotti Recipe
Category: Desserts
Yields: 18 pieces

These delicate, almond-flavored sweets, known as pizzicotti di pasta di mandorle, are perfect for any occasion that calls for a subtle and flavorful treat. With their melt-in-your-mouth texture and light crunch, these almond paste balls are as pleasing to the eye as they are to the palate. Made with simple ingredients like peeled almonds, sugar, and lemon zest, these little bites of heaven are an effortless yet sophisticated addition to any dessert table.

Ingredients

Nutritional Information (Per Serving)

Approximate values for one serving (1 pizzicotto)

Instructions

1. Prepare the Almond Mixture
   Start by placing the peeled almonds into a food processor equipped with sharp steel blades. Add the granulated sugar and the zest of one lemon to the processor. Blend the ingredients together until the mixture reaches a smooth, yet slightly coarse texture. The goal is to create a paste that is firm but pliable—ideal for forming into small balls.

2. Form the Dough
   Transfer the almond paste mixture into a large mixing bowl. To bind the mixture together and give it a smooth consistency, add the egg whites and almond flavoring. Stir the ingredients together until fully incorporated, creating a dough that’s easy to shape but not too sticky. If necessary, use your hands to bring the dough together into a ball.

3. Shape the Pizzicotti
   Now, dampen your hands lightly with water (to prevent sticking) and begin rolling the dough into small balls, each weighing approximately 30 grams. These little almond balls should be smooth and round. For the finishing touch, roll each ball in powdered sugar, ensuring it’s evenly coated.

4. Pinch the Tops
   Once all the balls are formed and coated in powdered sugar, arrange them on a tray lined with parchment paper. Use your thumb and the index and middle fingers of both hands to gently pinch the top of each ball, giving it the characteristic shape of a pizzicotto. The pinch should be firm enough to leave a small indentation but not too deep.

5. Chill the Dough
   After shaping all of the pizzicotti, place the tray in the refrigerator. Let the almond balls rest for at least 5 hours—ideally overnight—so they firm up before baking.

6. Bake the Pizzicotti
   Preheat your oven to 180°C (350°F) with the fan on (for a fan-assisted oven). Once the oven is heated, transfer the tray of chilled pizzicotti onto the middle rack of the oven. Bake for around 12 minutes, or until the tops of the almond balls are slightly golden. Keep a close eye on them to ensure they don’t over-bake, as the texture should remain soft inside.

7. Cool and Serve
   Once baked, remove the pizzicotti from the oven and allow them to cool on the tray for a few minutes before transferring them to a wire rack. This allows them to set and finish cooking. Once completely cool, they are ready to serve.

These almond paste pizzicotti are a wonderful, elegant addition to any dessert spread, and their simplicity in preparation makes them even more enjoyable to make and share. Serve them with a hot beverage like tea or coffee for the ultimate indulgence.

Tips for Perfect Pizzicotti

• Resting Time: Allowing the pizzicotti to rest in the refrigerator is crucial for achieving the perfect texture. This step helps them hold their shape during baking.
• Texture: If you find the dough too sticky to handle, lightly dust your hands with a little more powdered sugar. This helps with shaping and keeps things neat.
• Almond Flavoring: You can adjust the amount of almond extract depending on your preference for a stronger or milder almond taste.

Enjoy your homemade almond paste pizzicotti as a delicious treat that’s sure to impress at any gathering or as a delightful personal indulgence.