Pastetti are traditional wedding cookies in Calabria. The bride and groom would hand them out along with confetti (candied almonds) and a shot of liqueur to toast with the guests. This is a recipe that my husband gave to me and he made the cookies today; they are delicious! He did not use as much sugar as what the recipe called for and did not add the powdered/icing sugar, so they are not overly sweet (that is what makes them so perfect).
If you are vegan, the only adjustment you would have to make is with the egg whites. You can use flax seeds soaked in water to get the right amount of liquid and consistency that the egg whites give to the recipe and they would be just as delicious.
This recipe makes about 20 small cookies.
Ingredients:
150 gm almond flour
30 gm hazelnut flour
100 gm sugar (he used 2/3 cup)
60 gm egg whites
10 gm honey (not used)
1 small orange peel, zested
powdered sugar (not used)
whole almonds, hazelnuts or candied fruit/dried cranberries, for garnish
Directions:
Place all dry ingredients in a bowl and mix well. Add liquid ingredients and mix to a loose peanut butter consistency (add more egg white or flax/water mixture if necessary). On a parchment lined baking sheet, drop rounded tablespoon of mixture; pat down and place an almond or candied fruit in centre. Let mixture rest in fridge for one hour.
Preheat oven to 390F or 200C and place the cookies on the parchment lined baking sheet in centre of oven for about 12 minutes, until edges are golden. Let them cool for 5 minutes and cool completely on a wire rack.
