Montini for Purim
Ingredients
- 600 g ground almonds or almond flour
- 400 g sugar
- 2 eggs
- 1/2 shot glass of liqueur (brandy, cognac or similar)
Instructions
- First, pour the almond flour into a large bowl. If you have ground the almonds at home, let the almond flour dry at room temperature for a few minutes; if, instead, you have chosen to use ready-made almond flour, proceed with the next step.600 g ground almonds or almond flour
- Knead the almond flour with eggs, sugar, and liqueur, until the mixture is moist and malleable. At this stage, you can also add vanilla, lemon, or almond extract if you like, but I prefer montini plain.400 g sugar, 1/2 shot glass of liqueur (brandy, cognac or similar), 2 eggs
- Preheat the oven to 365°F and line a baking tray with parchment paper. In the old days montini were not baked, just left to air-dry, however, I recommend baking them for a short time to be on the safe side, since they contain eggs.
- Form the dough into balls, and pinch them at the top to create the shape of a little mountain. At this stage, if you prefer, you can add cocoa or food coloring to half the dough, making bicolor montini.
- Cook montini for 7-10 minutes, and pull them out of the oven when they are still pale: they should only have a thin crust on the surface but remain entirely soft inside.
- Gently remove montini from the baking tray with the help of a spatula and store them in a tin box.
Tried this recipe?Let us know how it was!