Barchette alla Mandorla

Pastry Boats with Almond Filling

Preparation info

  • Makes


    • Difficulty


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).


    Pasta Frolla

  • cups all-purpose flour
  • 3 tablespoons sugar
  • Pinch


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