Almond flour candies with pistachios and cranberries
12 servings
120 minutes
These exquisite Italian candies made from almond flour with pistachios and cranberries are a true embodiment of refined taste. Their delicate texture, harmony of nutty sweetness, and slight tartness of cranberries make them an ideal treat for connoisseurs of gastronomic pleasures. In Italy, such sweets are often associated with holidays and family celebrations, providing a sense of coziness and warmth. The almond mass gives the candies softness, while the pistachio filling adds a subtle nutty aroma. The enveloping layer of chocolate completes the composition, adding richness and sophistication. These candies can be served with coffee or dessert wine, turning any tea time into a small celebration. The magnificent combination of ingredients makes them not just a sweet treat but a true work of culinary art.
1
Mix almond flour, powdered sugar, egg whites, cognac, and vanillin to make a soft, pliable dough like plasticine.
- Almond flour: 250 g
- Icing sugar: 100 g
- Egg white: 2 pieces
- Cognac (brandy): 1 tablespoon
- Vanilla sugar: to taste
2
We grind the pistachios. Separate a small part of the almond mass and add the crushed pistachios. It's important to knead well.
- Ground pistachios: 4 tablespoons
3
From the almond mass, we make a sausage and cut it into pieces. From each piece, we make a ball. From the pistachio mass, we make smaller balls. The number of balls should be the same from both the almond and pistachio masses. We send the balls to the refrigerator for 1 hour.
4
We make a ball from almond mass, place a filling of pistachio mass in the middle, and roll it into a ball again.
5
We melt the chocolate in a water bath, put each ball on a toothpick, and dip it in chocolate until the ball is completely covered.
- Ground pistachios: 4 tablespoons
- Almond flour: 250 g
- Icing sugar: 100 g
- Egg white: 2 pieces
- Cognac (brandy): 1 tablespoon
- Vanilla sugar: to taste
- Ground pistachios: 4 tablespoons
- Almond flour: 250 g
- Icing sugar: 100 g
- Egg white: 2 pieces
- Cognac (brandy): 1 tablespoon
- Vanilla sugar: to taste
- Ground pistachios: 4 tablespoons
- White chocolate: 100 g
- Dark chocolate: 100 g
6
Send the chocolate ball to set on a plate or baking paper. While the chocolate is still soft, sprinkle with ground pistachios.
- Ground pistachios: 4 tablespoons
- White chocolate: 100 g
- Dark chocolate: 100 g
7
We put the candies in the fridge until the chocolate is completely set.
- White chocolate: 100 g
- Dark chocolate: 100 g