Recipe
for :
 This
recipe has been reproduced with the kind permission
of Anna Maria Volpi who has published her own
book entitled The
Timeless Art of Italian Cuisine. You can find
out more about the book and how to order a copy from
her web site <click
here>
Anna
Maria Volpi began her culinary education in her native
Italy. While still a youngster, she learned how to prepare
the traditional Roman dishes by her father, and Sicilian
cuisine from her mother.
These
early experiences inspired in her a deep love of Italian
cooking. In a time when eating and cooking habits seem
to change frequently, Anna Maria has dedicated herself
to the rediscovery and preservation of authentic regional
cooking through the study of its history and traditions,
and by sharing her knowledge and skills with others.
 She
has taught traditional Italian home cooking in Los Angeles
for more than ten years through group lessons, private
classes, and special events. She is also an acclaimed
guest instructor for the Williams-Sonoma chain of gourmet
food and cooking stores, including their popular site
in Beverly Hills, California.
After
you try some of Anna Maria’s recipes, you will
understand why her friends and family in Italy nicknamed
her dolce forno (sweet oven) for her incomparable baking
abilities.
To
read more and obtain more recipes visit Anna’s
web site <click
here>
Ingredients
18
oz (500 gr) whole almonds, blanched
11 oz (300 gr) sugar
rind of 1 lemon, grated
3 egg whites
3-4 drops bitter almond extract
Method
- Preheat
oven to 350°F (175°C).
- Place
the almonds in a food processor fitted with the metal
blade. Run the blade until the almonds are ground.
- Add
the sugar and continue to run the blade until the
mixture is reduced to a very fine paste. Transfer
to a bowl.
- Beat
the egg whites until forming peaks. Add the egg whites
to the almond paste, mixing thoroughly with a spatula.
- Combine
the grated lemon rind and the bitter almond extract.
- Line
a cookie sheet or flat oven pan with parchment paper.
- Form
small balls the size of a walnut, place them on the
pan approximately 2” (5 cm) apart.
- Wet
a kitchen towel, and pat lightly the top of the cookies,
to make them smooth.
- Bake
for about 25 minutes or until light golden color.
Anna
Maria Volpi
©
Anna Maria Volpi
|
