Grind the almonds finely with the sugar and use only enough water to help the mixture bind. Shape similar small ovals so they bake evenly. For the uncooked icing, use pasteurized egg white labelled as suitable for uncooked preparations and follow its handling instructions. Add very little colour to keep the glaze pale pink.
Make ahead Leave time for the baked bases to cool completely before icing and for the coating to set. Active preparation and the one-hour cooling-and-setting allowance are planning estimates; extra trays or slower drying extend the total. Follow the pasteurized egg-white product’s handling and storage instructions.
Divino Amore: Neapolitan Almond Christmas Pastries
Total 2 hr · Prep 30 min · Cook 30 min · Serves 8
Method
Heat the conventional oven to 180°C. Spread the dough almonds in one layer on a tray and toast for about 10 minutes. Let them cool briefly until safe to handle.Heat the conventional oven to 350°F. Spread the dough almonds in one layer on a tray and toast for about 10 minutes. Let them cool briefly until safe to handle.
Pulse the warm almonds with the sugar to a fine, even mixture. Add only a little water if needed to help it come together.
Transfer to a bowl and work in the eggs, finely grated lemon zest, vanillin and finely chopped candied fruit. Reserve the lemon juice for the icing.
Arrange edible wafers on a paper-lined tray. Shape similar small elongated mounds of dough and place one on each wafer, leaving space between them. Bake at 180°C conventional for about 20 minutes, until set and lightly golden. Bake extra trays separately if needed.Arrange edible wafers on a paper-lined tray. Shape similar small elongated mounds of dough and place one on each wafer, leaving space between them. Bake at 350°F conventional for about 20 minutes, until set and lightly golden. Bake extra trays separately if needed.
Cool completely on a rack, then trim away any wafer projecting beyond the cake bases.
For the uncooked icing, use pasteurized egg white labelled suitable for uncooked preparations. Mix it with the sifted icing sugar and half the reserved lemon juice, adding the juice gradually. The glaze should be thick but flow slowly; loosen with a little more pasteurized white only if needed. Mix in a little red food colouring for a pale pink.
Dip each cold pastry in the glaze and lift with a fork, letting the excess drain. Set on a rack over a tray and place one blanched almond on each top before the coating sets.
Leave the coating undisturbed until set, then lift gently onto a serving plate. Follow the egg-white product’s handling and storage instructions for the finished pastries.
Equipment
- Food processor
- Mixing bowls and spoon
- Baking tray and baking paper
- Cooling rack
- Fork and small knife
- Kitchen scale
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