Pizzicotti derives from the Italian word ‘pizzico’, which means ‘pinch’.
The Italian name relates to the fact that you pinch them after coating them with icing ‘sugar’.
Yield: 15 Pizzicotti
- 8 oz whole blanched almonds;
- 1/2 cup of granulated sugar;
- 2 large egg whites;
- ½ tsp almond extract
- ½ tsp lemon extract
- zest of 1 unwaxed lemon
- 1/4 cup of icing sugar
- put almonds in food processor and pulse until a granular, dry paste is formed (not butter-like).
- add all other ingredients except icing ‘sugar’ and pulse again a few more seconds.
- scoop the mixture onto a work surface and knead it to ensure all ingredients are well combined.
- put icing ‘sugar’ in a separate bowl.
- wearing disposable gloves, take a blob of the ‘dough’, roll it between your palms to form a 3.5cm (1.5″) truffle-size ball, and set it on a plate or tray.
- repeat until you have obtained 15 balls.
- dip each ball in icing ‘sugar’, coating all around, and transfer to a lined baking tray, then pinch with thumb, fore and middle fingers, to give it a non-uniform, pebble-like shape.
- refrigerate for at least 4 hours or overnight.
- pre-heat oven to 356 F and bake Pizzicotti for 12 minutes or until they start to become golden.
- let cool, roll in icing ‘sugar’ and serve