Name: Buricche di Mandorle (Almond-Filled Pastries II)
Yield: Makes about 32 pastries
Cuisine: Italian
Ingredients: Grated of 1 lemon; 2¼ cups chopped blanched almonds; 4 tablespoons chopped candied citron and/or candied lemon or orange peel; 1 egg; ¾ cup granulated sugar; 3 egg yolks, or 1 whole egg plus 1 egg yolk; ½ teaspoon ground cinnamon; 2 tablespoons cold water, if needed; ½ teaspoon vanilla extract; 3 cups all-purpose flour; Confectioners’ sugar for topping; ½ cup (1 stick) chilled unsalted butter; 1 egg white, lightly beaten; Grated zest of 1 large lemon

Preparation info

Makes about
32
pastries

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

This dough is a simpler shortcrust than the one, and may be easier to shape. But the first is the best.

Ingredients

For the Dough

3 cups all-purpose flour
¾ cup granulated sugar
½

Method

To make the dough, in a bowl, combine the flour and granulated sugar. Cut in the butter with a pastry blender until the mixture has the consistency of coarse meal. Add the egg yolks, lemon zest, and the water, if needed, tossing and stirring with a fork until the ingredients come together into a smooth dough. Press the dough into a disk, wrap in plastic wrap, and chill for 1 hour.

To ma