Barchette alla Mandorla

Name: Barchette alla Mandorla (Pastry Boats with Almond Filling)
Yield: Makes 12 pastries
Cuisine: Italy
Ingredients: 4 tablespoons unsalted butter, cold; 1 large egg; 1¼ cups all-purpose flour; ¼ cup light corn syrup; 1 tablespoon Maraschino liqueur; Pinch salt; 3 tablespoons sugar; 3 large egg yolks; ½ teaspoon vanilla extract; 8 ounces canned almond paste

Pastry Boats with Almond Filling

Preparation info

Makes
12
pastries

Difficulty
Medium

Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

About

These elegant little pastries are very much like ones I tasted at the Pasticceria Bernasconi, in Rome. It may be a little trouble to locate the barquette pans, but stores that carry imported kitchenware often stock them. They may also be ordered by mail (see Sources of Equipment and Ingredients).

Ingredients

Pasta Frolla

1¼ cups all-purpose flour
3 tablespoons sugar
Pinch

Europe
Italy
Rome
Dessert
Pastry
Mediterranean
Vegetarian

Method

For the pasta frolla, combine the flour, sugar, and salt in a mixing bowl. Stir well to mix. Remove the butter from the refrigerator, unwrap, and place on a work surface. Pound it gently with a rolling pin or the heel of your hand to make it pliable. After 3 or 4 strokes, the butter should have softened sufficiently. Use a scraper to remove it from the work surface, and add it to the bow