At Christmas time the desserts that are prepared are mostly made with almonds. Folders, castagnelle, the Sasanelli, nougat and sugared almonds abound in all the bakeries and pastry shops. I personally do not like it very much except for the almond pastes. In a small town ,Turi, prepare them extremely well, especially the "faldacchea" made with almonds, alkermes, sponge cake and frosting with white chocolate. Dream! This year I prepared these delicious sweets for make gifts and were very much appreciated ...
Ingredients
17, 6 oz. (500gr) toasted almonds (without skin)
1 3 / 4 cup (400gr) sugar
4 eggs
cherries
alkermes
candied cherries
icing sugar
white and dark chocolate
coffee beans
sponge cake
molds for small sweets
For the preparation of simple almond pastes
Chop the almonds and mix well with sugar and eggs, added one at a time.
Help of a pastry bag, fill molds for small cakes
and garnish each one with a coffee bean or half candied cherry.
Let the rest for at least 10/12 hours.
Bake in preheated oven for about 15 minutes, should be slightly golden.
The alternative would be to use small squares of sponge cake soaked nell'alchermes.
Fill the molds with little dough.
Add to center, the cube of sponge cake soaked and half of black cherry.
Always allow to dry and bake. When the sweets are cooked, cover them with melted white chocolate in a bain marie
To prepare the almond pastries stuffed
The ingredients are the same the only difference is the number of eggs, only 2. In fact, this dough should be more substantial to be able to create with your hands into balls and put half in black cherry Then roll in powdered sugar.
Let stand for 10 / 12 hours and then bake at 338 F° (170°) degrees for 10/15 minutes, or until they are lightly browned. . An 'idea is to cover them, after being cooked, with dark chocolate, melted in a bain marie (in this case not pass in the icing sugar)
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