Buricche di Mandorle

Almond-Filled Pastries II

Preparation info
  • Makes about


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

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.


For the Dough

  • 3 cups all-purpose flour
  • ¾ cup granulated sugar
  • ½


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.

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