Sospiri e Désirs (Sighs and Desires)

[John DePaula]

Sospiri e Désirs (Sighs and Desires)

Serves 20 as Dessert.

This is a Sicilian almond pastry simple, beautiful and delicious.

The recipe is from the book Bitter Almonds by Mary Taylor Simeti and Maria Grammatico, who owns a pastry shop in the hilltop town of Erice in Western Sicily.

• 20 whole blanched almonds, reserved for decoration
  
• 450 g whole blanched almonds
  
• 450 g granulated sugar
  
• 3 egg whites
  
• 1 T honey
  
• 1 tsp almond extract (optional)
  
• 1-1/2 tsp grated lemon zest
  

Grind the almonds together with the sugar in a food processor. Be careful: you're not trying to make almond butter here.

Transfer to a mixing bowl. Add the egg whites, honey, almond extract (if using) and the zest. Using a paddle attachment, mix on low until if forms a smooth mass forms around the paddle.

Wrap in film and refrigerate until ready to use. Dough can be made up to 3 days prior to use. (and I think it could be frozen until needed as well).

Preheat oven to 190ºC/375ºF/Gas Mark 5. Line baking sheets with parchment or a silpat.

Set aside a small amount of dough - about 5 cm in diameter.

Now, begin rolling a small "cookie sized" amount of dough into a ball; roll in sugar and then flatten slightly into a patty. Place on the baking tray. Bake for about 12 minutes or until golden. These are the Sospiri.

The Désirs are made in the same way with the following addition: take the reserved dough and add water by drops just until you can pipe it from a pastry bag fitted with an open star tip (~1cm). Pipe a star atop each patty and add a whole blanched almond. Bake as before.

Cool briefly then transfer to a rack to cool completely.

Store in an airtight container.

Makes about 40 cookies.

Keywords: Dessert, Easy, Cookie, Italian

( RG1904 )