How To Make ALMOND COOKIES Like a Pastry Chef | A Sicilian Tradition

Almond biscuits are traditional to the Southern region of Sicily and they are often decorated beautifully and served on platters for special occasions.
This particular recipe is rich with history, dating back more than 80 years and was brought to Australia by Italian immigrant and renowned pastry-chef, Giorgio – now 94 years old. These almond biscuits are sold by Brunetti Classico in Melbourne and are one of their most popular delicacies.
Aside from their irresistible almond flavour, their unique quality is the delicate crunch on the outside and soft centre. Once you add a flaked almond or a small dollop of your favourite jam, you will find it hard to resist making these on repeat. Plus, they’re gluten free!

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/Italian-almond-biscuits/

#almondcookies #cookies #vincenzosplate

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to make Italian Almond Cookies
0:36 Where to Find Brunetti Classico
0:56 Ingredients for Italian Almond Cookies
2:22 How to Make the Cookie Dough
3:34 Some Curiosities about Italian Almond Cookies
4:18 How to Knead the Dough
5:47 How to Shape Italian Almond Cookies
10:29 How to Bake Italian Almond Cookies
12:16 How to Decorate Italian Almond Cookies
13:12 How to Eat Italian Almond Cookies, E ora si Mangia, Vincenzo’s Plate

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

These are glutenfree Sicilian almond biscuits oh yeah ladies and gentlemen pasta La Manda here brunetti Classico in Melbourne to specialize in this georgo the master has been making this for 81 years this is a great recipe and Kenny the executive chef learned from the master you learn all the recipes from

Him I’ve learn but this is this is his proud recipe I guess huh are you going to share it with us I’m going to share it with you guys whenever you’re ready here it is what a big responsibility you have my friend keeping the Traditions alive here a brunetti Classico yeah this

Is brunetti classic Pia or lion Street Melbourne so when you come here please try every single pastry please every single one that’s what he’s been doing since he was here so you can imagine look how happy I am to make this beautiful Sicilian gluten-free almond biscuits we need 300

G of almond meal here at brunetti glassico they they grind their own almond and georgo the master he does it here he’s been doing that for over 81 years yes and it’s very particular how he does it so it is better if you grind

Them 360 G of icing sugar 30 G of Honey 1 teaspoon of cinnamon one teaspoon of vanilla Essence uh we want orange and lemon zest yes and five egg whites that’s it then for decoration we’re going to use sour cherries yes if you can find sour cherries what do we use

You can use any kind of candid fruits okay any kind of flavors that you want to put in there but down here we keep it traditional they like the amarana cherries cuz George otherwise it’s going to get angry yeah almond Flakes and someing sugar too yeah hi I’m Fabio um

One of the owners of um brunetti classical and uh today we’re going to show you how to make the our almond biscuits which is a family recipe that my father’s um had for over 80 years and uh Kenny is with me today and he’s going

To actually go step by step and show you how we make this wonderful product so we’ll start the process of the almond biscotti so we have the almond meal we put the icing sugar I’m going to put the honey so I guess when you bake you always start from the dry always from

The dry the cinnamon the vanilla Essence then we’re going to zest the lemon no the orange F and the lemon this is all for flavoring you put entire lemon in it and uh yes depending on how is your taste you can put more you can put less

Depending on the flavor then just going to mix it first a little bit then we’re going to add the egg white as the consistency like we said five egg white but we’re going to slowly add it we going to form a block now so this um biscot demander is

Traditionally from Sicily it’s um a stapled item in Sicily and many years ago I they say that it was um first discovered in palmo and actually it was the Arabs who brought the sugar and the almonds over and they created this mixture of pasta uh real they call it which is a

Mixture Fit For A King and that th the name p Al which is uh the uh Armond meal that Kenny is making now in this is the base for most of the Almond biscuits So today we’re doing the bini this get messy how important is the grinding of the

Almond so we’re doing it by hand here uh or we had the the PED almond meal but here we actually um grind uh Stone grind the alond um in a process which is is really important so the um extract of the oil doesn’t come out of the almonds because that’s

Where the flavor is to keep the oil inside inside the almonds yeah it’s always important to um uh mix the almonds or grind the almonds with sugar you can’t just grind them on their own so if you do it at home and you you’re using a uh uh a blixer or a

Blender um you need to blend it with the sugar so the oil retains itself in the alond W so what consistency do we want from this Bas the consistency as you see it’s you can roll it so you break one base you will see that once it roll you

Can combine nicely the door itself dough or the biscuit is nice you can form the shape nicely it’s going to hold the shape it’s not something that you’re going to want to lose so the shape is still inct that’s how simple it is that’s how simple you just mix

Ingredients and it’s like a Play-Doh that’s it but it tastes nice now we’re going to shape and divide it into any quantities that you want in B size quantity so here in brunetti classical we do weight up at 30 G each so the balls goes a consistency like

This how do we incorporate over stuff is either we press we add one in then we close it back and then we we’re going to show you a few of them today a few different one that we do so this is one flavors this is just the normal flavor

That we do and then we will shape it as we go one chair is in close it back and then just roll again you just need a bowl basically so we are doing a few different side of it so there’s this one we can put just straight water then we go straight

Inside the icing sugar mixture so this is how it comes out you roll it so it coats nicely can put it back in here you can press however you want shape this is one of the shape that you can do you can bake it as soon as you bake it Jam any

Kind of jam or flavors that you want to put on top of it this is one of the flavors of the bisotti that you can have this is how you can do this one is a strawberry jam that we put and on top of it we put some decoration of Paco but

Like I said you can after you bake it you can put any kind of jam that you can have strawberry apricot black currant any any kind of feeling whatever suits your taste this is is what you can have so we’re going to do a different shape

For the sour cherries or the cherries or am Marina so we have some egg white that we have in there what we’re going to do is a paste because we want to stick the Almond flakes water doesn’t do the job but we found a different way of how to do it egg

White icing sugar what we trying to achieve is a paste messy partt again your hand this is the only way we found out that we can make almond stick to any biscuits so still not right yet you’re making a pastella for biscuits that’s it still getting there

Not yet very creamy I’ll put too much egg white you see how it’s getting to a more sticky paste now it’s ready what we’re going to do take your almond product Stick it to the that stickiness so it still sticks to to your bows compared to water just

Dissolve inside the Almond flakes inside the sugar now it’s ready for Rolling see how it sticks to all your balls so in here we do it this way put it we’re going to pinch oh to give a different shape that’s a different shape so that we can recognize different biscuit of it and

Still looks ready to be baked this is how the final product looks like ready to eat so you do that with your fingers fing then when you cook it it kind of uh grows a little bit it grows a little bit yes interesting once you bake it I’ll show you one

There’s the cherries that is inside it I think this is going to be my favorite I love this one yeah so when you actually cook it the uh sliced almonds go crispy and The Sensation of eating the um pasta de Manda um is a crunch in the beginning

And then nice and soft inside yeah so these are some of the um types of biscuits you can make with the same same pasta or the same um almond uh um dough that you have um there’s the bini Armond fragula biscuits with the jam inside the pistachio uh biscuits um you can pipe

Some with a Piping Bag with the red cherry and the Armond on top as well and obviously the bookini which Kenny showed you in the uh process just 2 minutes ago so so we’re going to be transferring it onto the trace now so this is what we made

Before we’ll show you a few different one these are the cherries one that we did this is just the plain one so we’re going to decorate some more of the cherries so it go straight on to the Cherry doesn’t melt when you cook that no it doesn’t melt stays as whole as it

Can so and the cooking process I guess is a quick one isn’t it it’s a very very quick one so we normally put it in oven in here at 230° and it Cooks around 6 7 minutes this is how this is how quickly goes wow high temperatures very quick why we put

At high temperatures it’s to keep the moisture of your almond biscuit so you want it to be as soft as it can be as soon as you bite it in it and that’s how you crunch make the Almond flakes crunchy too yes simple easy to eat don’t

You think simple food makes people happy simp Simplicity you know you enjoy the flavors you get the best out of the ingredients isn’t that what you want of course that’s what we want in life simple food makes people happy and if you appreciate Simplicity you can live happy happily no

Stress that’s what we Need oh look how beautiful they are can you smell that o yeah so this one’s a basically ready you just need to add some sugar and this you need to put gem in there so yeah so gem is fine I’ll show you what Jam I

Have with me at the moment but this is strawberry jam that I have prepared already so you can just put your jam inside any Jam is okay this is a strawberry jam I like strawberry jam maybe figs I like fig fig Jam any kind of jam you can put any kind of

Decoration or what you want we have some pistachio here pist is good put pistachio this is one of the finished product that you can have just to show a bit of the videos the more the better yes we like sugar yeah food doesn’t like sugar enough I

Think it’s enough I think it’s enough looks like a Christmas rain look at this beautiful soft a little bit crunchy biscuit got a sour cherry inside oh ooh look at that this is going to melt in my mouth Let’s see we have to add this now

This is the best part of the video ring B yeah eating it trying M I can taste the lemon and the orange yeah how about the Almond the Almond of course and now the sour cherry yeah Marina Marina M wow I love the flavor of the marina

M possibly this is my favorite Kenny did a very good job Kenny well done Kenny you can come and eat them here in melbour at brti Classico on Lon Street or you can make it at home say thanks to Kenny and georgo we have to say thanks

To Geo it’s his recipes it’s his recipe introduced us to this yes how lucky are you learn from the best from the best can you please r a comment for Kenny and say thank you Kenny for sharing this recipe and thank you for keeping the Traditions alive you’re not Italian K

Are you I’m not Italian but but Italian by heart see well done so thank you so much for watching this episode we will see you in the next Vincenzo PL video recipe maybe we cany Maybe not maybe I eat you can CU you’re full of sugar VZ plateia from Melbourne CIA