Pricomigdale
Delight your taste buds with Pricomigdale, a traditional almond meringue cookie that's as light and airy as it is irresistibly flavorful. Made with finely ground blanched almonds, whipped egg whites, and a touch of fresh lemon zest, these delicate treats strike the perfect balance between sweet and nutty. This easy-to-follow recipe brings you crispy, golden edges with tender, melt-in-your-mouth centers, all topped with a delicate dusting of powdered sugar for an elegant finish. Whether you're seeking the perfect tea-time companion or a gluten-free dessert, Pricomigdale is a must-try that will leave everyone asking for seconds. Ready in just 45 minutes, these cookies are a timeless crowd-pleaser!
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Recipe Information
Ingredients
- 200 grams Blanched almonds
- 150 grams Granulated sugar
- 3 large Egg whites
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 30 grams Powdered sugar (for dusting)
Instructions
Preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper.
Place the blanched almonds in a food processor and pulse until you achieve a fine almond meal texture. Be careful not to over-process into almond butter.
In a large mixing bowl, whisk the egg whites using an electric mixer or hand whisk until soft peaks form.
Gradually add the granulated sugar while continuing to whisk, until the egg whites are glossy and hold stiff peaks.
Gently fold in the almond meal, vanilla extract, and lemon zest into the meringue using a spatula. Mix until just combined, being careful not to deflate the mixture.
Using two teaspoons, scoop small portions of the batter and shape them into mounds or ovals. Place them on the prepared baking sheet, leaving some space in between each cookie as they will slightly expand in the oven.
Lightly dust the tops of the cookies with powdered sugar using a fine sieve.
Bake in the preheated oven for 20-25 minutes, or until the cookies are lightly golden on the edges and firm to the touch.
Remove from the oven and let them cool completely on the baking sheet. The cookies will firm up more as they cool.
Serve the pricomigdale as a delightful dessert or pairing with your favorite hot beverage. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 226.4 g | 82% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 188.4 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1605 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
