Name: Bianco Mangia (Almond-Filled Pastries I)
Yield: Makes about 32 pastries
Cuisine: Italian
Ingredients: Pinch of salt; 2 tablespoons chopped candied orange peel; ½ cup (1 stick) unsalted butter or margarine, at room temperature, plus ½ cup unsalted butter or margarine, melted; ½ teaspoon ground cinnamon, or to taste; Vegetable oil for deep-frying; 5 tablespoons vegetable oil; 1 cup warm water; 1 egg; Confectioners’ sugar for topping; 2 tablespoons chopped candied citron; 4 cups all-purpose flour; ¾ cup granulated sugar; 2¼ cups chopped blanched almonds; Grated zest of 1 large lemon

Preparation info

Makes about
32
pastries

Difficulty
Medium

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

Bianco mangiare is usually a bland almond custard. This Roman recipe, however, gives the name to little almond paste—filled pastries similar to the sweet almond buricche from Emilia-Romagna. Versions of this recipe appear in Donatella Limentani Pavoncello’s book Dal 1800 ad oggi: la cucina ebraica della mia famiglia, in Le feste ebraiche, in Fernanda Gosetti’s I dolci della cucina regionale italiana, and in La cucina nella tradizione eb