Pasta Reale Cookies... so delicate and sweet!
For 2 Dozen(s)
For the Cookies:
- 1 pound almonds
- 1/2 pound sugar
- 2 lemons
- 3 egg whites
- 1/2 cup sugar for glazing (put it in a flat plate for rolling)
- silver mini dragees
Crispy Taralli from Puglia
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- To prepare the paste, boil the almonds and remove the peel. Once they are cold and somewhat dry, put them in a food processor or a blender and chop them finely.
- Put the chopped almonds in a bowl, add the zest of the two lemons, the sugar and egg whites. Mix until the egg whites dilute the sugar and the mixture becomes a paste.
- Take a lump of mixture in your hand, roll it into a ball the size slightly smaller than a golf ball.
- Roll the ball completely into the sugar and place it on a baking sheet.
- Slightly insert a silver ball on top of each ball/cookie.
- Bake for 30 mins. at 375F.
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