Renato Briffa provided me with his recipe for Cherry Pastini.
Citrus, almonds, a moist soft texture with a fine crispy crust. They are so easy to make and although I like to pipe 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 Cherry 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
the grated zest of half an orange and tangerine if they are available
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.
My ingredients come from Lamb Brand