A product that is born from a mixture of skilled arts and tradition is much more than wholesome food: it carries within itself the land and culture from which it was born. 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.
Ingredients
half a kilo of peeled almonds
half a kilo 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
Preparation
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.
