Almond and Cocoa Pastries
calories: high
category: sweets
cost: medium
difficulty: high
preparation time: 40
Ingredients
Semi-bitter chocolate 200 gr.
Peeled toasted almonds 200 gr.
Eggs 2
Sugar 90 gr.
Rhum(optional) 2 tablespoons
See our
Wine Tips
for your meals
Peeled toasted almonds 200 gr.
Eggs 2
Sugar 90 gr.
Rhum(optional) 2 tablespoons
See our
Wine Tips
for your meals
Preparation Put all the ingredients in the Mixmaster and mix together until the mixture is soft and creamy. Pour large portions of the mixture in strips on oven paper.
Bake them in a pre-heated oven at 180° C for 25 minutes or until they are almost solid. These pastries should be soft and humid. The Chef's tips For the version as made in Padua, use 50 gr. of chocolate and add 50 gr. of candied citrus peels in pieces. Curiosity These small pastries are typical of Trieste. They are very easy to make as you don’t have to melt the chocolate or separate the egg yolks from the whites. You only have to mix everything together in the Mixmaster.
Bake them in a pre-heated oven at 180° C for 25 minutes or until they are almost solid. These pastries should be soft and humid.
