RECIPES

BRUTTI MA BUONI

Flourless almond cookies

This amazing cookie has its origins in the city of Prato, twenty kilometers outside of Florence. The bakery that made them famous is called Antonio Mattei, established in 1858. My version here has only three ingredients, though is not as easy as it seems. It will take more than one try to succeed, but don’t be discouraged. You will be the marvel of all of your friends.

Ingredients

125g. (1/2 cup) almonds

125g. (1/2 cup) sugar

7 egg whites

Preparation

Lightly toast the almonds.

In a mixer, grind the almonds until they are coarse, but not too dusty.

Beat the egg whites until you have a dense consistency.

In a large stovetop pan, thoroughly mix the sugar and the almonds.

Add the egg whites.

Turn on the fire to very low heat and stir constantly.

After 15 minutes you should have a sticky paste. When you do, let it rest for 10 minutes.

Preheat the oven at 225 degrees.

Place a sheet of parchment paper on an oven tray.

10. Make little balls with the almond paste from the pan. They should be about 1.5/2 inches in diameter. To help yourself, keep a bowl with some cold water to dip your hands in when they become too sticky.

11. Place the almond balls on top of the parchment paper.

12. Bake for 45 minutes.

Let them cool for a couple of minutes before putting them in a container. Serve cold with a dusting of powdered sugar.