When spring advances and the fruits begin to bloom, the confectionery tradition in Umbria awakens with the twisted almond pastry, a dessert that embodies the essence of local artisanal pastry-making. The almonds, the undisputed stars of this recipe, are carefully selected: fresh and fragrant, they bring a crunchy note and an unmistakable flavor. The preparation technique requires immersing them in boiling water to facilitate peeling, a step that enhances their natural sweetness. Once peeled, the almonds are ground in a wooden mortar, an act that requires patience and passion, and then combined with ingredients like grated lemon zest and vanilla sugar. The twisted almond pastry is perfect for accompanying coffee during a Sunday lunch or to delight guests with a homemade dessert during the holidays. Its characteristic shape and enveloping aroma make it a sweet celebration of the beauty of Umbrian tradition, capable of brightening even the simplest moments.

Immerse the almonds in boiling water, bring to a boil, drain the almonds, peel them, and place them in a slightly warm oven to dry. Grind the almonds in a wooden mortar with the sugar, place the mixture on a work surface, add the potato starch, the grated lemon zest, the vanilla sugar, and knead everything with two lightly beaten egg whites. Work the dough for a very short time, roll it out to form a 25 cm long log, tapering it at both ends by rolling it to resemble a snake's head. Line a baking tray with wafer paper, and place the twisted log of dough on top. Since the dough tends to expand while baking, leave a decent space between each spiral. Lightly beat the remaining egg white and brush it over the twisted pastry. Insert pine nuts all over the body, leaving half of them sticking out, and intersperse them with candied cherries; for the eyes, embed a coffee bean, then use a knife to score the dough for the mouth and insert a cherry. Place the tray in a moderate oven (160°C) for about three-quarters of an hour.