I asked Renato to provide me with his recipe for Pastini. He is always willing to share his vast knowledge of local sweets and pastries and I am surprised as this is such an easy recipe with very few ingredients.
Citrus, almonds, a moist soft texture with a fine crispy crust….. They are so easy to make and although I have piped them, you can also make them without using a piping bag and simply roll them in some ground almonds.
This recipe yields 35 to 40 Pastini.
Preheat oven to 160 C
You will need:
250g ground almonds
250g caster sugar
Grated zest of 1/2 lemon
3 drops good vanilla extract
2 egg whites
40 g glacé cherries
I have also added the grated zest of half an orange in mine as I love the flavor of local oranges.
You will also need a piping bag with a star nozzle but this is optional.
In a large bowl mix the ground almonds, sugar, lemon zest and vanilla. Gradually add the egg whites one by one until you achieve a dropping consistency. If necessary add another egg white.
If you are using a piping bag, prepare it with a star nozzle. Line a baking tray with baking paper and pipe the Pastini onto the baking sheet
If you are not using a piping bag, dust your hands with ground almonds and using a small cookie scoop roll into balls and place onto the baking sheet.
Cut the cherries into quarters and decorate each Pastina with a cherry.
Bake for 15 minutes.
Leave to cool on baking tray.