These almond pastries are made with almonds, sugar and egg whites, ingredients used both for the preparation of special desserts typical of southern Italy, but also to create delicious treats, such as biscuits, perfect to serve with afternoon tea, or even as a dessert, or to be nicely wrapped up and given as a gift at Christmas. It is a simple recipe but one which only works with top quality ingredients. The most delicious almonds come from Sicily, specifically from Avola, in the Syracuse area which is also known for its excellent wine. In this region confectioners make this Sicilian pastry with three simple ingredients, and for this reason you can easily make them at home. There are different ways of making them: with beaten or ‘natural’ egg whites.
The quantities given are for 30-35 pastries. Mix the almonds and sugar, and blend until you get a kind of coarse flour. Fold in the egg whites (beaten until stiff) and then the sifted flour. Grease and lightly flour the baking tray. Put a little of the dough into a pastry bag and, by squeezing the bag, make lots of little balls, well spaced out from each other. Bake in preheated oven at 180°C for 15-20 minutes. Remove from the oven and let them cool.
Using the pastry bag, make little balls and place them well-spaced out on a greased or lined baking dish