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.