History and Recipe of Sicilian Almond Pastes
Tales say that this Sicilian Pastry was first mentioned during 1100, in a Sicilian Monastery. The true naming of Almond Pastes is attributed to the sweet dough considered during medieval epoch as a royal pastry, for it’s sweetness and delicious characteristics.
Sicilian Pastry tradition gives honour to this pastry in a meticulous way, following the true Sicilian Recipe.
D’amore’s Pastry Shop in Taormina isn’t an exception : We proudly follow the traditional recipe in every step, using only first quality ingredients provided by our gorgeous Island.
The result ? Delicious and unique Almond Pastes ready to be delivered, in a box that represents scents and flavours of Sicily….
You could actually say :
Sicily in a Bite with D’amore’s Almond Pastes !
- Put Pealed Almonds into water in order to soften them, or make it boil for a quicker process
- For every Kilogram of Almonds add one Kg of Sugar or 150 gr of Sicilian Honey
- Remember the secret is to make almonds really soft and thin ( you can use a Kitchen Robot )
- So the goal is to make the Almond and Sugar ( or Honey ) mix the most thinner possible, just like a Dough but really SOFT
- Once reached the right softness add egg white, in order to obtain a soft dough that literally brakes into your hands
- Roll the dough into powdered sugar ( use lot’s of it )
- Cut the Dough into small pieces
- Pre-heat your oven at 175° and cook for 18/19 minutes
Remember good Almond Pastes can be recognised by the cracks, the final result must be a delicious almond paste crunchy on the outside and soft inside.