Almond Chifferi from Finalese
Ingredients
- finely ground almonds, almost in powder form
- almonds chopped into small pieces
- almonds split in half (it is understood that the almonds must be blanched)
- egg white
- sugar
Preparation
In a large container, beat the eggs until the consistency breaks, add the powdered almonds, sugar and continue beating; the result should be a paste that is not too hard. If it remains too hard, add some water. Divide the dough into many small balls (like a walnut), roll it in the chopped almonds, flatten the dough, giving it the shape of a crescent moon, and place some whole almonds on top. Place in a baking tray in a not very hot oven. Cooking should be slow.
Recipe from Finale Ligure (Savona).
