- Separate the eggs, whip the yolks with sugar;
- Whip the egg whites;
- Add the almond flour to the yolks;
- Mix with the whipped egg white and leave to rest in the refrigerator for 2 hours;
- Form balls of 13 g per piece and roll them into powdered sugar;
- Bake at 180 °C for 25-30 min.
Typical recipe of Ticino tradition revisited by SSSAT (Swiss Italian Tourism and Hotel Management School of Bellinzona).
- TYPICAL PRODUCTS Specialties