This Italian recipe is for light almond cakes, known as Sopiri - or sighs. They are traditional sweets from the island of Sardinia.
The island of Sardinia is noted for its great variety of dainty sweets and cakes. These walnut sized balls - known as Sospiri, or sighs - are easy to make and very tasty. In Sardinia they are often covered with a lemon icing.
Ingredients
- 200g (7oz) blanched almonds
- 2 egg whites (pre-chilled)
- 200g (7oz) caster sugar
- approx 1 teaspoon vanilla or orange essence
- Plain flour for dusting
Method
Pre heat an oven to 150 C (Gas 2).
Finely chop or grind the almonds. Whisk the egg whites until stiff, gently fold in the sugar. Add the essence and almonds. Flour a baking sheet, then make small balls of the mixture and spoon them onto the baking sheet.
Bake them for about 25 minutes or until they’re crisp and golden. Allow to cool before serving.
The copyright of the article Recipe: Sardinian Sospiri in Italian Baking is owned by Rebecca Ford. Permission to republish Recipe: Sardinian Sospiri in print or online must be granted by the author in writing.
