Almond is a fruit of millennial history, cultivated by peoples who have built the history of the Mediterranean area, which has become a product of excellence, exported far beyond the borders of the Mare Nostrum. Sweet almond, collected between August and September is widely used in cooking for both sweet and salty dishes: it is used in the form of flour, in the preparation of marzipan and drunk as milk. Below is the recipe for delicious and fluffy biscuits.
Ingredients for about 20 biscuits
- 125 grams. almond flour
- 65 grams. Icing sugar – 2 tablespoons for cover
- juice of 1/2 lemon
- grated zest of 1 lemon
- 2 tablespoons limoncello, or almond milk, or cow’s milk (for a great Sicilian limoncello click here)
Preparation
- In a bowl put the almond flour, icing sugar and mix with a spatula
- Add the grated zest and lemon juice
- Then incorporate the limoncello or milk into the mixture
- Mix well. You will get a thick, sticky dough.
- Wrap it in clingfilm and let it sit for 30 minutes in the refrigerator.
- Put a couple of tablespoons of icing sugar in a dish
- From the dough take small quantities and form small balls, roll them into the icing sugar then pinch them and place them on a baking tray lined with parched paper
- Bake in a hot oven at 180 degrees for 10 minutes
