Palline all’ Arancia

Orange and Almond Spheres

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Preparation info

    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

At her Pasticceria del Convento in Erice, a nearly mile-high medieval town in northwestern Sicily, Maria Grammatico makes a version of Paste Nuove filled with heady, rum-soaked candied orange peel. The flavor (and strength) of the rum opposes the intense sweetness of the dough and filling for a very successful liquor-imbued confection.



  • ½ cup candied orange peel, rinsed and finely diced
  • 3 tablespoons dark rum


For the filling, combine the candied peel and rum and cover with plastic wrap. Allow to macerate at least 8 hours.

Form and fill the palline as for the Paste Nuove. Before placing them on the pan, roll in the granulated sugar. Bake, cool, and store as in the preceding recipe.

Granulated sugar for finishing


Replace the candied orange peel with raisins, dark or golden, that have been brought to a boil in a pan of water and drained.