Ingredients
-
1 Kg Almond flour
-
800 gr Powdered sugar
-
1 Vial Bitter Almond AromaHalf a tea spoon of essence
-
1 Vial Vanilla essenceHalf a tea spoon of essence
-
1 Tea Spoon Honey
-
1 Tea Spoon Vermouth
-
200 ml Water
-
00 Flour
Directions
Every year, as the feast of November 2 approaches, every Sicilian pastry shop is a triumph of martorana fruit, which is displayed with skill and art in the shop window. These sweets, made with the precious almond paste also known as “Pasta Reale – Royal paste” (because it was also given as a gift to Ferdinand, King of the Two Sicilies), perfectly imitates fruits and vegetables albeit on a small scale. Small works of art, masterpieces that arise from the imagination and skill of master pastry chefs.
Steps
1
Done
|
Pour the flour and icing sugar onto a pastry board. With a circular movement of the hands work them until the two elements are amalgamated. Add the almond and vanilla vial, the spoonful of honey, the vermouth and continue to work. |
2
Done
|
At this point, add the water a little at a time and try to compact the mixture by holding it in your hands, encouraging the release of almond oil that will make it softer. When the dough is compact and homogeneous, cover it with a cloth and let it rest for about 1 hour. |
3
Done
|
Cut large pieces of dough depending on the fruit you want to make and, before inserting it in the chalk form, sprinkle with flour 00 that will facilitate the extraction of the cake. |
4
Done
|
Put the food colours in small bowls adding very little water and colour the fruit according to your taste. Wait for the colours to dry completely and before packing the baskets. |
One Comment Hide Comments
Your work is lovely! How do you get them to shine?