In Sicily, these flour-less, macaroon-like morsels are known as cassettine.
Requiring only a few ingredients, they are quick to put together and just in time for Saint Joseph’s Day (March 19th). Other almond biscotti for your enjoyment are Italian Wedding Cookies, Pinoli, Almond Ravioli Cookies and Meyer Lemon Olive Oil Biscotti.
- 1 cup blanched almonds (plus 1/4 cup for sprinkling)
- 1/4 cup granulated sugar
- 1 teaspoon grated orange rind
- 1 teaspoon vanilla
- 3 egg whites (You can also use liquid egg whites, which work perfectly)
- confectioner’s sugar
- In a food processor, combine the almonds and sugar, pulsing until the mixture resembles coarse breadcrumbs.
- Add the orange zest and vanilla, pulse just a bit finer.
- In a bowl, beat the egg whites (if using liquid egg whites; 3 tablespoons equals 1 egg, so you will need 9 tablespoons) until stiff peaks form, gently fold in the almond mixture.
- Drop by spoonfuls on parchment-lined baking sheets.
- Chop (fine or course) the remaining 1/4 cup almonds, sprinkle on top of each cookie. Dust with confectioner’s sugar.
- Bake in a 350* oven for 12 minutes or until golden brown. Remove from oven, let cool thoroughly and they will lift right off the parchment (they will certainly stick if you don’t). Makes 28 cookies. Store in airtight container.