1 kg of almonds

800 gr of sugar

7 eggs

1 small glass of liquer (like limoncello)

1 tablespoon of cinnamon powder

600 gr of shortcrust pastry

alluminium baskets

Make the almonds boiling in a pot for 20 minutes. Peel and dry them with a cloth. Mince them thinly in order to obtain an homogeneous dough.

Add the sugar and a glass of water in a pan and let it dissolve over a low heat ever mixing till (according to the ancle’s advice), putting some between the thuber and the forefinger, it will be create a thread liquid.

Take away the mixture from the heat and let it cool, going on mixing it. Add the almonds to the mixture, the yalks and the other ingredients.

Whisk the eggs until stiff and add them to the dough. Mix them well. Now the almond paste is ready.

Stretch it and get from it some disks of 10 cm of diameter; Grease with oil the basket and put the disks in them. Fill them with the almond mixture and put the baskets in a pot.

Cook them in the oven (200° C) for half an hour.

Let them cooling and the take out bocconotti from the basket.

After some hours, wet the upper part with the liqueur and sprinkle them with the icing sugar.

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