In Cicale di Furore you will find all this. The recipe for almond paste handed down according to the finest confectionery tradition, made unique by the truest scent of this land of sunshine: "Nanassino," a delicate rosolio made from the prickly pear cactus, a symbol of all that is wild, exotic, spontaneous and sensual that makes the Amalfi Coast an eternal enchantment.
- half a kilo of peeled almonds
- half a kilogram of sugar
- three whites of fresh eggs
- grated peel of one Sfusato Amalfitano lemon
- a shot of Nanassino ( prickly pear rosolio)
- 10 gm Jersey butter
- a pinch of flour
Finely grind sugar and almonds. In a bowl mix pulverized sugar and almonds, grated lemon peel, and prickly pear rosolio.
Beat the egg whites of the fresh eggs with a fork, but do not whisk them until stiff; they should be poured in a little at a time and in such quantities as to make a firm paste.
Deposit the mixture on a work surface to finish working it by rolling it and cutting it into many small cylinders that you will shape with your fingers.
Finally, place it on a buttered, floured and sugar-dusted baking sheet, after which bake at one hundred and eighty degrees for about ten minutes.
At this point all that remains is to remove the cake from the oven and let it cool not before giving it another coat of powdered sugar.
