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- 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.
A typical traditional recipe from Ticino reworked by SSSAT (Swiss Italian Tourism and Hotel Management School of Bellinzona).
- TYPICAL PRODUCTS Specialties