Soft Almond Pastries with Candied Cherries

Almond Pastries (Paste di Mandorla)
Category: Desserts
Serves: 20 pieces

Ingredients

Instructions

1. Prepare the Almond Paste
   Begin by placing the blanched almonds in a food processor with sharp steel blades. Pulse briefly, but be careful not to overprocess. You want to avoid releasing the almond oil, which can make the paste greasy. The almonds should be finely ground but not turned into a paste.

2. Mix the Ingredients
   Add the egg whites and almond extract to the ground almonds. Mix everything together until the mixture forms a soft, smooth dough-like texture. This can be done either manually or with a stand mixer fitted with a paddle attachment. The goal is to ensure that all the ingredients are well incorporated.

3. Prepare the Piping Bag
   Once the mixture is ready, transfer it into a sturdy piping bag fitted with a 10mm star-shaped nozzle. This will help shape the pastries into their characteristic mound shapes.

4. Prepare the Baking Sheet
   Line a baking sheet with parchment paper. To keep the paper in place, place small dollops of the almond mixture in each corner of the baking tray before placing the parchment on top. This will secure the paper and prevent it from shifting during the piping process.

5. Shape the Pastries
   Pipe small mounds of almond mixture onto the prepared baking sheet. Each mound should be about 3 cm in diameter and 2 cm in height. As you pipe, top each mound with a whole almond or, if you prefer, a candied cherry for decoration.

6. Chill the Pastries
   Once you’ve piped all the almond mounds, place the baking sheet in the fridge. Allow the pastries to chill for at least 7 hours, or even better, overnight. The cooling time is essential to ensure the almond paste firms up, making it easier to bake into the perfect texture.

7. Bake the Pastries
   After the chilling time has passed, preheat your oven to 180°C (350°F) in a convection setting. Place the baking sheet on the middle rack and bake for about 15 minutes. Keep a close eye on the pastries during the baking process. The goal is to cook them just enough so that they stay soft inside while developing a light golden color on the outside. Be careful not to overbake them, or they will lose their tender, moist interior.

8. Cool and Serve
   Once baked, remove the pastries from the oven and let them cool completely on the baking sheet. After they have cooled, carefully lift them from the parchment paper and serve. Enjoy the delicate, chewy almond pastries with their sweet almond flavor and subtle crunch from the whole almond topping.

These almond pastries are a perfect treat for any occasion, from festive gatherings to an afternoon snack with tea. Their unique texture—crispy on the outside and soft inside—paired with the sweet almond aroma will make them a crowd-pleaser.