Sicilian Stuffed Almond and Pistachio Pastries

🛒 Ingredients

• 250 g Almond flour (or finely ground blanched almonds)
• 200 g Granulated sugar
• 2 (approx. 70 g) Egg whites
• 10 g Honey (preferably acacia)
• 1/2 lemon Grated zest of an untreated lemon
• 3 drops Bitter almond extract (optional)
• 200 g ALTA CREMA PISTACCHIO 20% FARCITELLA MIO
• 50 g Coarsely chopped pistachios (for decoration)

👨‍🍳 Instructions

1. Step 1: In a large bowl, combine almond flour and granulated sugar. Mix well to combine.
2. Step 2: Add the grated lemon zest and, if desired, the bitter almond extract.
3. Step 3: Add the egg whites (unbeaten) and honey. Knead the mixture by hand or with a stand mixer fitted with a paddle attachment until you get a smooth, soft, and slightly sticky dough. Do not overmix.
4. Step 4: Cover the dough with cling film directly on the surface and let it rest in the refrigerator for at least 30 minutes. This makes the dough easier to handle.
5. Step 5: Preheat a static oven to 170°C (340°F). Line a baking sheet with parchment paper.
6. Step 6: Take small portions of dough (about 20–25 g each) and form them into balls. Using your thumb or a teaspoon, create a small indentation in the center of each ball.
7. Step 7: Arrange the balls on the prepared baking sheet, spacing them evenly.
8. Step 8: Using a piping bag (fitted with a plain nozzle) or a teaspoon, fill the indentation of each pastry with about 8–10 g of MIO Pistachio Cream.
9. Step 9: Decorate the surface of the cream with coarsely chopped pistachios.
10. Step 10: Bake for about 12–15 minutes. The pastries should be lightly golden on the edges and base, but remain soft inside and light on the surface. They should not darken too much.
11. Step 11: Remove from the oven and let cool completely on the baking sheet before handling. The cream will set as it cools.

💡 Chef’s Tips

• For moister pastries that stay fresh longer, it is essential not to overbake them. The center should remain soft and yielding.
• If the dough is too sticky after resting in the fridge, slightly dampen your hands with water before forming the balls.
• For a more intense flavor, add 20–30 g of finely chopped pistachios to the almond dough before incorporating the egg whites.
• Store the pastries in an airtight container at room temperature to maintain freshness for several days.