Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup milk
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup whole almonds, toasted and chopped
- 1 cup confectioners' sugar, for dusting
Special equipment needed:
- Large mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
- Large pot for frying
- Slotted spoon
- Cooling rack
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
2. Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients. Mix with an electric mixer until a dough forms.
3. Fold in the chopped almonds.
4. Preheat the oven to 350°F.
5. Roll the dough into small balls, about the size of a hazelnut.
6. Place the balls on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until lightly golden.
7. Remove the balls from the oven and let them cool on a cooling rack.
8. In a large pot, heat vegetable oil to 375°F.
9. Fry the balls in batches until golden brown, about 1-2 minutes per batch.
10. Remove the fried balls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
11. Once all the balls are fried, dust them with confectioners' sugar.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Baking temperature: 350°F
Frying temperature: 375°F
Serving size:
This recipe makes about 30 almond pignolata balls.
Nutritional information:
Calories per serving: 120
Total fat: 7g
Saturated fat: 2g
Cholesterol: 20mg
Sodium: 50mg
Total carbohydrates: 12g
Dietary fiber: 1g
Total sugars: 6g
Protein: 2g
Substitutions for ingredients:
- Whole almonds can be substituted with other nuts, such as hazelnuts or pistachios.
- Milk can be substituted with almond milk for a dairy-free option.
- Unsalted butter can be substituted with margarine or coconut oil for a vegan option.
Variations:
- Add lemon zest to the dough for a citrusy twist.
- Dip the fried balls in melted chocolate for a decadent treat.
- Roll the balls in cinnamon sugar instead of confectioners' sugar for a spiced flavor.
Tips and tricks:
- Toast the almonds before chopping them for a deeper, nuttier flavor.
- Make sure the oil is hot enough before frying to prevent the balls from absorbing too much oil.
- Dust the balls with confectioners' sugar while they are still warm for better adherence.
Storage instructions:
Store the almond pignolata in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the almond pignolata, place them in a preheated oven at 350°F for 5-7 minutes, or until warmed through.
Presentation ideas:
Arrange the almond pignolata on a platter and sprinkle with extra confectioners' sugar for a festive presentation.
Garnishes:
Garnish the almond pignolata with fresh mint leaves or edible flowers for a pop of color.
Pairings:
Serve the almond pignolata with a cup of espresso or hot tea for a classic Italian pairing.
Suggested side dishes:
The almond pignolata can be served as a dessert on its own or paired with fresh fruit for a lighter option.
Troubleshooting advice:
- If the dough is too dry, add a splash of milk until it comes together.
- If the balls are not holding their shape, chill the dough in the refrigerator for 30 minutes before rolling.
Food safety advice:
- Use caution when frying with hot oil to prevent burns.
- Make sure the almond pignolata are fully cooked before serving to prevent foodborne illness.
Food history:
Almond pignolata is a traditional Italian dessert that originated in Sicily. It is typically served during the Christmas season and is made with fried dough balls coated in honey and sprinkled with nuts.
Flavor profiles:
Almond pignolata has a sweet, nutty flavor with a crispy texture on the outside and a soft, chewy center.
Serving suggestions:
Serve the almond pignolata as a sweet treat after a meal or as a snack with coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian