THE BEST FIOR DI MANDORLA RECIPE YOU WILL FIND

THE BEST FIOR DI MANDORLA RECIPE YOU WILL FIND

Fior Di Mandorla, also known as almond blossom pastries are about to be your new favourite go-to recipe. These beauties are quick and easy and most importantly divinely scrumptious. I originally found this recipe in my parents cook book by Claudia Rodin, ‘The Food Of Italy‘ and I haven’t found a better recipe that comes close to topping this one. It is soft and chewy on the inside, crisper on the outside edges and perfectly sweet. This recipe is so quick and easy, it’s one of those, chuck it all in together and boom you’re done. Unfortunately my parents cookbook has gone missing during their recent moving home venture so I need to purchase my own as its full of great recipes. It took me a full 24 hours to find her recipe for Fior Di Mandorla’s online but I eventually found it and want to share it with you here.

INGREDIENTS

(makes about 30)
• 400g ground almonds
•250g caster sugar
•100g honey
•1 teaspoon cinnamon
•icing sugar
•2 egg whites (may not need it all though)
•grated rind of 1 lemon (I use the rind of 2 lemons because I think it tastes better and our lemons in the UK are half the size of those in Italy)

THE BEST FIOR DI MANDORLA RECIPE YOU WILL FIND | Megan Taylor

METHOD

•Preheat your oven to 130ºC fan/150ºC
•Mix the ground almonds, caster sugar, honey, cinnamon, lemon rind and add only just enough egg white to make a soft but firm paste (add a little at a time so that your mixture doesn’t become to wet).
•Start kneading the mixture when it is still dry, like damp sand. Gradually, the oil in the almonds comes out and helps hold the mixture together.
•Shape into little balls and use a fork to squish them down into circles and place on a couple of greased baking sheet.
•Cook for 20 minutes (my oven gets very hot so I took mine out at 16 minutes). You aren’t waiting for these biscuits to get hard, just golden at the edges because they get harder as they cool.
•Once your biscuits have cooled, dust them with icing sugar. As you can see in the picture below I have a top tip for you where I use a tea strainer to dust icing sugar and create a pretty and even dusting over my baked goods.

Let me know if you make these and be sure to tag me in any of your creations…trust me they are worth making asap. Have fun x

THE BEST FIOR DI MANDORLA RECIPE YOU WILL FIND | Megan Taylor

(All ready to take to my Italian class’ party)

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