Italian Almond Paste Cookies (Paste di Mandorla)

Paste di Mandorla or Italian Almond Paste Cookies are a traditional Sicilian cookie. They’re soft and chewy and full of delicious almond flavor. Super easy to make too.

Items used to make this recipe:

(affiliate links)

• digital scale https://amzn.to/3dFMMoo

• large piping bags https://amzn.to/3Ev5iLy

• large star piping tube https://amzn.to/3nLr9Yn

• silpat nonstick baking mat https://amzn.to/3muHp0l

• almond flour https://amzn.to/3WmnjFP

• pure vanilla extract https://amzn.to/3ovS9fE

• pure almond extract https://amzn.to/34DcoBp

• glace, glazed, or candied cherries https://amzn.to/3hBMKmW

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Italian Almond Paste Cookies (Paste di Mandorla)

Makes 24 cookies

Printable Recipe

Ingredients

• 250 grams almond flour, sifted

• 150 grams confectioner’s sugar, sifted

• pinch of salt

• 3 egg whites

• 1/2 teaspoon pure almond extract

• 1/4 teaspoon pure vanilla extract

• 12 maraschino cherries, drained and cut in half (or glace, glazed, or candied cherries)

Directions

1. In a medium mixing bowl, whisk together almond flour, confectioner’s sugar, and salt; set aside.

2. In a small bowl, whisk together the egg whites, almond extract, and vanilla extract until very frothy (no liquid egg white in the bottom of the bowl).

3. Immediately stir the frothy egg whites into the almond flour mixture until a thick paste forms and no traces of dry ingredients remain (this can be done in a food processor too).

4. Transfer the cookie dough to a large piping bag fitted with a large star tip.

5. Pipe the cookie dough into 2-inch swirls (as shown) on silpat-lined half sheet pans, and press a cherry half into the center of each cookie.

6. Chill cookie dough for an hour before baking (or freeze for 20 minutes).

7. Preheat oven to 350F and place rack in center of oven.

8. Bake for 15-20 minutes until the cookies brown on the edges; allow the cookies to cool on the pan for 10 minutes before transferring to a rack to cool completely.

Notes

• Almond meal may be used in place of almond flour. You can also make almond flour by grinding blanched almonds in a food processor until until finely ground.

• Sheet pans can be lined with parchment instead of a silpat liners, but the parchment is more difficult to pipe the sticky cookie dough onto.

• Glace, Glazed, or Candied cherries can be used in place of maraschino cherries.

Chocolate Panna Cotta

The next time you need an easy, yet elegant make-ahead dessert, look no further than this recipe for Chocolate Panna Cotta. Luxuriously rich, a simple garnish of fresh berries and a dollop of whipped cream are all you need for an impressive presentation.

Want to dress it up even more? Make a ruby red sauce by pureeing sweet, ripe raspberries with a splash of fresh lemon juice (add a touch of sugar if needed). I like to make large batches of raspberry puree to store in 8-ounce freezer-safe deli containers so I always have some on hand.

Items used to make this recipe:

(affiliate links)

• immersion blender https://amzn.to/3g72zh1

• dutch-processed cocoa powder https://amzn.to/3rJJWGE

• unflavored granulated gelatin https://amzn.to/3rJaIyT

• sheet gelatin (any bloom strength is fine) https://amzn.to/2QXL8Xq

• custard cups https://amzn.to/3yL1FPE

• 8-ounce freezer-safe deli containers https://amzn.to/3uCKpIQ

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Chocolate Panna Cotta

makes 6 servings

Printable Recipe

Ingredients

• 2 cups whole milk

• 1 tablespoon unflavored granulated gelatin (see notes)

• 1/2 cup heavy cream

• 3 ounces semisweet or bittersweet chocolate, chopped (see notes)

• 3 tablespoons dutch-processed cocoa powder, sifted

• 1/3 cup granulated sugar

• 6 ounces mascarpone (or cream cheese)

• 1 tablespoon Grand Marnier or other orange liqueur (optional)

• garnish: whipped cream, fresh fruit, chocolate curls, etc

Directions

1. Prepare six 6-ounce custard cups by using a paper towel to apply a very thin coat of neutral-flavored oil to the inside of the cups (no need if you don’t plan to unmold the panna cotta).

2. In a small bowl, combine gelatin and 1/4 cup of the milk, use a fork or small whisk tog combine well and break up clumps; set aside to “bloom” for at least 5 minutes.

3. In a medium bowl, whisk together cocoa powder and 1/2 cup milk until smooth.

4. In a medium saucepan over medium heat, combine the bloomed gelatin, cocoa mixture, and all remaining ingredients except optional liqueur; whisk constantly until it almost reaches a boil (don’t let it boil).

5. Remove from heat and stir in optional liqueur; if bits of unmelted chocolate or mascarpone remain, use immersion blender to smooth out mixture (or strain through a fine mesh sieve).

6. Pour mixture into prepared custard cups and chill for at least 6 hours before turning the panna cotta out of the cups (see notes below).

Notes

• Cover filled custard cups with plastic wrap if there are strong odors in your refrigerator.

• For best results, serve within 48 hours.

• Do not allow mixture to boil - that will lessen the effectiveness of the gelatin.

• I usually suggest bar chocolate over chips, but for this recipe, feel free to use your favorite high quality chocolate chips.

• You only need to oil the custard cups if you plan to unmold the panna cotta from the custard cups.

• If you’re in a hurry, the panna cotta will be firm enough to serve after just 4 hours of chilling, but it won’t be firm enough to unmold so plan to serve it in the custard cups.

• For reference: 1 packet of Knox gelatin contains about 2 1/2 teaspoons of gelatin (although the amount in each packet is very inconsistent).

• Three sheets of leaf gelatin can be substituted for the 1 tablespoon of granulated gelatin called for in this recipe. If using sheet gelatin, soak in cold water for 5-10 minutes and squeeze out excess water before adding in step #4 above.

adapted from Chef Jean-Pierre