These Christmas cookies from Abruzzo are very simple to make, but deliver a ton of flavor! They’re the kind of cookies that taste so good, people will assume you labored all day over them. Don’t worry, your secret is safe with us.
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TORRONCINI ABRUZZESI RECIPE
Makes: About 15 cookies
Cook Time: 1 ½ hours
For this recipe, you will need:
(180 g) whole almonds
(115 g) sugar
1 teaspoon (2.5 g) cinnamon, or to taste
1 lemon zest, grated
2 egg whites, divided
(60 g) powdered sugar
Blend the almonds in a food processor. They should be powdered but not too fine—a little bit coarser than almond flour. In a bowl, mix the sugar, cinnamon and lemon zest together.
Using a hand mixer, whisk 1 egg white until sift peaks form. Continue to mix while gradually adding the sugar mixture. When the sugar is well-incorporated, fold the meringue and almonds together in a large bowl.
Preheat an oven to 195°F (90°C).
Scoop a large pinch of dough out of the bowl and form it with your hands into a torpedo shape—about 3 inches (7.5 cm) in length and 1 inch (2.5 cm) in diameter. Place it on a cutting board and use 2 butter knives to press each side flat so that the cookie forms a squared-off rectangle. Arrange on a parchment paper-lined baking sheet and repeat to form the rest of the dough into cookies.
Whisk the remaining egg white with a hand mixer until soft peaks form. Gradually mix in the powdered sugar into the meringue while continuing to mix. When the sugar is fully incorporated, spread a small spoonful of the meringue on the top of each cookie to glaze it.
Bake the cookies for 45 to 50 minutes. Allow them to cool before serving.
Buon appetito!
These cookies are very similar to one of our favorite cookies of all time. If you like the Christmas version, check out the too-good-to-be-true Paste di Mandorla!
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