PIZZICOTTI AL MANDARINO

(Clementine and almond cookies)

Pizzicotti means ‘little pinches’ and refers to the three-scallop shape made when forming the biscuits. Like many almond-based recipes, these are from southern Italy, but given their white coating they are popular everywhere over Christmas. The dough can be prepared up to a couple of days in advance and stored in the fridge wrapped in clingfilm, ready to be shaped and baked.

MAKES PREP TIME

28

20 MINUTES, PLUS RESTING TIME

24-28 MINUTES

BAKING TIME

H peel of 1 unwaxed organic clementine, washed and dried

H 250g ground almonds

H 200g caster sugar

H ⅛ tsp salt

H 60g egg white (about 2 medium egg whites)

H 1 tsp natural almond extract

H 2 tsp clear honey

H about 40g icing sugar, for coating, plus extra for dusting

1 Chop the peel very finely and put it in the bowl of a food processor with the ground almonds, sugar and salt. Blitz for a few seconds to combine. Add the egg white, almond extract and honey and blitz again until the mixture forms a stiff paste. Turn out on to a clean dry worktop, pat down with the palm of your hand then, using a straight-edge scraper, lift one side and fold it over. Repeat the patting and folding a few times until the mixture looks smooth. Wrap the dough in clingfilm and chill it in the fridge for at least 1 hour.

2 Set the shelf in the middle of the oven and preheat it to 180C/160C fan/gas 4. Line two baking sheets with baking paper or silicone mats.

3 Dust the worktop generously with icing sugar and have more ready on a plate for later. Roll the dough over the sugared worktop to shape it into a large sausage about 3cm thick. Chop this into 28 small equal-sized lumps to guarantee an even bake.

4 Roll each lump of dough between the palms of your hands to form a ball, then drop it into the icing sugar on the plate. Roll each ball of dough several times in the icing sugar until it is fully coated and looks stark white.

5 Divide the pizzicotti between the baking sheets and, when placing them, gently pinch each ball using your thumb, index and middle fingers to give a scalloped shape.

6 Bake one tray at a time, for 12-14 minutes, until a few golden cracks appear on the surface of the cookies. Cool completely before taking them off the baking paper. Serve at room temperature. They keep for up to 2 weeks in an airtight container.