Toritto almonds: 3 easy and tasty dessert recipes

Almonds are the protagonists of many cooking recipes. They keep for a long time and can be used to create delicious cakes, tarts and biscuits. Their intense but delicate aroma goes well with fruit, such as cherries and pears. 

With EMÉS Toritto almonds, we often have fun cooking delicious desserts that are easy to make and perfect for any occasion. Today we want to share with you three simple and delicious recipes.

1.   Almond Rosata (Rosata di Mandorle): typical Altamura cake

The rosata of Altamura, a recipe originally from Toritto, is a tasty and soft almond dessert belonging to the Apulian culinary tradition which has been handed down through generations. The perfect cake to enjoy for breakfast with a good cup of hot tea or at the holidays. It does not contain milk, flour or butter, and it is also suitable for celiacs.

Ingredients 

• 4 eggs 
• 200 g Toritto almonds 
• 20 g wheat or corn starch
• 1 teaspoon cinnamon
• 150 g icing sugar 
• 1 sachet baking powder for desserts 
• 1 sachet Cream of Tartar 
• 1 glass of Limoncello
• grated lemon zest

Separate the egg yolks from the whites, beat the latter until stiff, adding a sachet of Cream of Tartar and mix well. Finely chop the almonds. Add the icing sugar, corn starch and yeast to the mixture, mixing with a spatula. Add the almonds, grated lemon zest, cinnamon and limoncello. Pour into a round cake pan lined with baking paper and cook for about 35 minutes at 180° C. When it has cooled, decorate with sliced almonds and dust with icing sugar. How tasty!

2.    Marzipan pastries

If you love pastries, you can't help but try this delicious recipe. We are talking about marzipan pastries, also called “royal pasta", famous for being crumbly and for the characteristic colourful candied cherry that peeks out at the top. They are dry almond sweets typical not only of the Apulian tradition, but also of other southern regions such as Calabria and Sicily.

Ingredients  

• 500 g of Toritto almonds 
• 200 g granulated sugar 
• 2 vanilla sachets 
• Lemon rind
• 30 ml of limoncello
• 2 eggs
• candied cherries

Pour the sugar, vanilla and almonds into a blender, chopping everything finely. Put the mixture into a bowl, add the zest of one lemon, the eggs and the limoncello. Knead the mixture evenly, cover with cling film and place in the fridge for half an hour to rest. Create rounded pastries and place half a candied cherry in a dimple that you have made on the top using your finger. Dip the sweets in sugar, place them on a baking tray covered with baking paper and cook for about 15 minutes at 200°C. They must remain soft inside. Taste how delicious they are!

3.    Braid-shaped biscuits: Intorchiate

“Intorchiate” biscuits are traditional braid-shaped sweets typical of Apulia. Decorated with toasted almonds and granulated sugar, they are easily prepared and do not require many ingredients. They are great especially for breakfast or as a snack for children, who really love them!

Ingredients

• 500 g flour 
• 100 g Toritto almonds 
• 170 g sugar
• 120 ml extra virgin olive oil 
• 150 ml white wine 
• 80 g margarine or butter
• ½ sachet yeast
• 1 pinch salt
• granulated sugar for garnish    

In a bowl, mix the oil and wine, slowly adding the flour and a pinch of salt through a sieve. Once the dough has become chunky, add the margarine, sugar, yeast and a little water. Knead by hand and with small portions create rolls about 10 cm long and 1 cm wide. Form braids or fold the roll on itself, place the almonds at the point of each braid and pass them over the granulated sugar on a plate. Place the Intorchiate on a baking tray lined with baking paper and cook for 25 minutes at 180°C. When they start to become golden they are cooked. They can be stored for days if placed in sealed containers. Let us know if you liked these recipes! Bon appétit from EMÉS.