Taste and atmosphere
About
A traditional almond paste cookie originating from Siena, characterized by a soft interior and cracked sugar crust. It is widely available near the main squares.
Flavors, dishes and restaurants
Cuisine
Ingredients
- 200g finely ground almond flour
- 150g powdered sugar
- 2 egg whites
- 1 tsp almond extract
- Grated lemon zest
Preparation
- Lightly whisk the egg whites and mix with almond flour, powdered sugar, and extract.
- Let the soft dough rest in the refrigerator for at least 4 hours.
- Shape the dough into classic lozenges and coat them generously with powdered sugar.
- Bake at 160°C for about 15 minutes until the surface gently cracks.
Practical notes before you go
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- Food
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- Menus and hours can change; confirm before you go.
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