PIZZICOTTI (SICILIAN ALMOND SOFT COOKIES)

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’.

INGREDIENTS:

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

METHOD

1. put almonds in food processor and pulse until a granular, dry paste is formed (not butter-like).
2. add all other ingredients except icing ‘sugar’ and pulse again a few more seconds.
3. scoop the mixture onto a work surface and knead it to ensure all ingredients are well combined.
4. put icing ‘sugar’ in a separate bowl.
5. 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.
6. repeat until you have obtained 15 balls.
7. 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.
8. refrigerate for at least 4 hours or overnight.
9. pre-heat oven to 356 F and bake Pizzicotti for 12 minutes or until they start to become golden.
10. let cool, roll in icing ‘sugar’ and serve