Tag: almond

Sicilian almond granita recipe – Italian Cuisine

Sicilian almond granita recipe

The iced dessert that dates back to the times of the Arab domination in Sicily, with the typical "brioscia" for the perfect Sicilian breakfast

Blend 350 g of white almonds with 250 g of sugar and 1 liter of water.
Then leave the smoothie to rest for 2 hours, then filter it and put it in the ice cream maker until you get the granita. Alternatively, pour it into a bowl and place it in the freezer. Stir every 15 minutes, until a homogeneous consistency is obtained.

Coffee recipe with iced almond milk – Italian Cuisine

  • 100 g almond milk syrup
  • 100 g almond milk
  • 6 cups of coffee

For the iced almond milk coffee recipe, mix the syrup with the almond milk and place the mixture in the ice container. Prepare the coffee and pour it into 6 cups with 2-3 cubes of "almond ice" each. Stir with a teaspoon and serve.

Watermelon and almond tower – Italian Cuisine

Watermelon and almond tower

Have you ever thought about putting the watermelon in a cream dessert with even a crunchy part?
We have a delicious idea in mind biscuit and watermelon tower, to bring to the table that will leave everyone speechless.

Turret of biscuits and fruit

This dessert is simply a masterpiece because alternate a layer of almond biscuit super crumbly, cream and watermelon.
Fresh, light, delicate, it is perfect for hot summer evenings and also very simple to prepare.
The contrast of textures and flavors will conquer you, we are sure.

Almond biscuit

This turret has one or two layers of almond biscuit, but this is not a classic shortbread.
It is prepared withegg white and has a particularly friable consistency similar to that of one Meringue, of a Macaron or a ugly but good.
The interesting thing, however, is that it does not get wet with the moisture of the fruit, but remains fairly compact.
How do you prepare it?


180 g of almond flour
50 g icing sugar
30 g of fine brown sugar
1/2 sachet of baking powder
1 egg white
1 pinch of salt


Proceed by mixing the flour, sugars and baking powder and whisk the egg white with a pinch of salt.
Add everything gently and form a loaf that must rest in the refrigerator wrapped in plastic wrap for an hour.
Roll out the dough not too thinly and then cut it out with a pastry cutter.
Bake in a static oven at 180 ° for 20 minutes and then leave to cool thoroughly.

How to make the watermelon layer

It is very simple to make the watermelon layer because it is enough cut a medium-sized watermelon into section obtaining a slice that is not too thick to be cut into several parts with the same cookie cutters.
The very important thing to do is eliminate the seeds because we certainly would not want to feel them under our teeth while we enjoy our dessert. So arm yourself with lots of patience and tweezers and clean all the slices well.

How to make the cream layer

You can make a choice between mascarpone and yogurt, but the basis is always of whipped Cream because it is important that it is soft, voluminous and firm. Then decide whether to whip the same amount of fresh cream and yogurt together or cream and mascarpone.
To sweeten the cream, use the icing sugar adding little by little until you reach the taste you prefer, but consider that the biscuit is already sweet enough and the fruit too.

How to assemble and decorate the turret

Arrange the layers of biscuit and watermelon alternating with the cream and complete everything with cream and strawberries if you want to keep red as the only color, or play with creativity and use a mix of colorful seasonal fruit and then some toasted flaked almonds to recall the biscuit and to give it a little more crunchiness.
To get perfect turrets, help yourself with the coppapasta.
Put the biscuit at the base, then the cream, the watermelon, the biscuit again and finally the cream and gently pull out the pastry cutter to maintain the shape of the turret. You can of course also use a rectangular or square pastry pan.

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