Neapolitan Cartridges (Cartucce Napoletane)
Category: Desserts
Serves: 16 pieces
Ingredients
| Ingredient | Quantity |
|---|---|
| Blanched almonds | 20g |
| Powdered sugar | 20g |
| Water | 10g |
| Granulated sugar | 85g |
| Butter, softened | 85g |
| Eggs | 52g |
| All-purpose flour | 115g |
| Almond essence | 5g |
Instructions
To prepare Neapolitan Cartridges (Cartucce Napoletane), begin by placing the powdered sugar and blanched almonds into the bowl of a food processor fitted with blades. Pulse until you achieve a smooth almond cream.
In a separate bowl, combine the softened butter and granulated sugar. Use an electric mixer to blend them until the mixture becomes light and fluffy.
Next, incorporate the almond cream into the butter-sugar mixture. Beat the mixture again until the almond cream is fully absorbed, creating a smooth consistency.
Gradually add the flour, mixing until fully combined, ensuring the dough becomes soft, smooth, and homogeneous.
Now, prepare the metal cylinders, each with a diameter of 2.5 cm and a length of 4.5 cm. Place them on a baking tray lined with parchment paper. Insert the special paper wrappers typically used for desserts into each metal cylinder.
Carefully roll each paper wrapper around the metal cylinders and then fill them with the prepared dough, making sure to fill them up to the top edge of the cylinders. This recipe will yield approximately 16 cartridges.
Bake the cartridges in a preheated static oven at 180°C (350°F) for around 20 minutes, positioning the tray in the center of the oven. Bake until the cartridges turn golden and crisp on the surface.
Once baked, remove from the oven and allow them to cool slightly. Carefully remove the cartridges from the metal cylinders, keeping the paper wrappers intact. Transfer the cartridges onto a serving tray.
Your Neapolitan Cartridges are now ready to be served—perfect for any occasion! Enjoy this delightful, sweet treat with its delicate almond flavor.
