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Home Flavours Traditional Recipes Desserts Mandorlotti

Mandorlotti

Very popular in Gatteo, Sala di Cesenatico, Gambettola, they are small almond based, pastries to be served with sweet white wine.

Difficulty: Medium

Ingredients: 500 g of flour, 1 kg of sugar, 700 g of almonds, 8-9 egg whites.

Preparation: Coarsely chop the almonds, beat the egg whites to a firm froth and then mix the ingredients. Distribute the mixture with a teaspoon on the pan covered with baking paper, leaving some space between the little heaps, since they will grow in size while cooking. Cook in a pre-heated oven at 200° for about 15/20 minutes, or even more, as long as the dough stays soft. The hardest part is to decide when it is the right time to take them out of the oven, but experience will teach you. They keep well in a glass jar or in the freezer. However, they become too hard if left in the open air.

Suggested white wine Albana dolce

 

Recipe sent by: Sara Civinelli - Cesena

Last modified Oct 23, 2017

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