Pistoccheddu (Sardinian Almond Cookies)

Pistoccheddu (Sardinian Almond Cookies)

By Master Chef Gianluca Deiana Abis

Servings:

Makes about 24 cookies

Difficulty:

Medium

Time of Preparation:

• Prep Time: 20 minutes

• Cooking Time: 12-15 minutes

• Total Time: 35-40 minutes

History of Pistoccheddu

Pistoccheddu (sometimes spelled Pistoccheddos) are traditional Sardinian almond cookies that have been made for generations in Sardinia, particularly in the Nuoro region. They are beloved for their delicate texture and rich almond flavor, often enjoyed during holidays and celebrations such as Easter or Christmas.

The name "Pistoccheddu" comes from the Sardinian word pistocca, meaning "pistachio" or "nut," as the cookies were originally made with a variety of nuts, including almonds. Over time, the almond version became the most popular, especially given Sardinia’s long history of almond cultivation. These cookies are traditionally made with ground almonds, egg whites, and sugar, which gives them a chewy interior and a slightly crispy exterior. The addition of lemon or orange zest provides a refreshing citrusy aroma, making them an irresistible treat for any occasion.

Ingredients (Serves 24 cookies)

• 2 cups (250g) almonds, finely ground

• 1 cup (200g) sugar

• 2 large egg whites

• 1 tablespoon lemon zest (or orange zest for a different flavor)

• 1/4 teaspoon vanilla extract

• 1/4 teaspoon almond extract (optional)

• Powdered sugar, for dusting

Preparation Steps

1. Prepare the Dough:

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

• In a medium-sized bowl, combine the ground almonds and sugar. Stir to evenly mix the dry ingredients.

• In another bowl, beat the egg whites until they form soft peaks. Be sure not to overwhip them, as you want them soft but still airy.

• Gently fold the beaten egg whites into the almond and sugar mixture. Add the lemon zest and vanilla extract (and almond extract, if using) and mix until everything is well combined. The dough should be sticky but manageable.

2. Shape the Cookies:

• Use a spoon to scoop small portions of dough and roll them into balls about 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 1 inch apart.

• Flatten each ball slightly with your fingers or the back of a spoon. Optionally, you can lightly dust the tops of the cookies with powdered sugar before baking for a traditional finish.

3. Bake the Cookies:

• Bake the cookies in the preheated oven for about 12-15 minutes, or until they are lightly golden around the edges.

• The cookies should still be soft in the center, with a crisp, golden crust on the outside.

4. Cool and Serve:

• Allow the Pistoccheddu to cool completely on a wire rack before serving. The cookies will firm up as they cool, developing their signature chewy texture.

Chef Tips:

1. Use Fresh Almonds:Freshly ground almonds provide the best flavor and texture for these cookies. If you have access to whole almonds, grind them yourself for a more fragrant and fresh result.

2. Egg Whites:Be careful not to overbeat the egg whites. You want them to form soft peaks, which will help give the cookies their airy texture. If you overwhip the egg whites, the cookies may become too dry.

3. Flavor Variations:While the classic version uses lemon zest, you can experiment with orange zest or even a touch of cinnamon or cardamom for a different flavor profile.

4. Crisp Exterior, Chewy Interior:These cookies are meant to have a crisp exterior and a chewy center. Be sure not to overbake them, as they should retain their soft interior even after cooling.

5. Storage:Pistoccheddu cookies can be stored in an airtight container at room temperature for up to a week. They also freeze well if you want to make them in advance.

Wine Pairing:

1. Moscato d'Asti (Piedmont):The sweet, light, and effervescent nature of Moscato d'Asti pairs beautifully with the nutty, chewy texture of the Pistoccheddu. The wine’s light bubbles and refreshing sweetness complement the chewy almond texture of the cookies.

2. Vin Santo (Tuscany):Vin Santo, a rich, sweet dessert wine from Tuscany, is a classic pairing with almond-based cookies like Pistoccheddu. Its honeyed sweetness and deep flavors enhance the nutty flavor of the cookies.

3. Cannonau (Sardinia):For a truly authentic Sardinian experience, pair these cookies with a glass of Cannonau wine. This medium-bodied red has berry and spice notes that balance the sweetness of the cookies while complementing the almond flavor.

Enjoy your Pistoccheddu (Sardinian Almond Cookies)!

These traditional Sardinian cookies offer a perfect blend of texture and flavor, with a soft, chewy interior and a delicate almond taste. Whether you enjoy them as a treat with coffee, tea, or wine, they provide a taste of Sardinia’s rich culinary heritage. Buon Appetito!