About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Brutti Ma Buoni-Piedmontese Almond Cookies | Main | Gallette - Salt and Pepper Biscuits »

Calabresi - Almond and Lemon Cookies

Okay, I have been totally defeated by almonds. This is my 2nd almond dessert recipe in as many weeks. I am again not happy with the final result. This time I made cookies. Marcella gives instruction for making them by hand or in the food processor. I chose the latter.

Blanched almonds are pulverized with sugar. Then egg yolks, salt, flour and lemon peel and juice are added. This is all mixed until a smooth lump forms. Here was my first challenge. My dough did not combine. It was like loose coarse crumbs. When I pinched it between my fingers it would not hold together. I was not sure what else I should add. I feared more lemon juice would mask the almond flavor. I thought about adding water but decided to add another egg yolk. My yolks seemed smaller than usual for large eggs. I assumed this was the problem. The third yolk was added, dough processed and lump was formed.

The dough is rolled out, cut into rounds, brushed with egg wash and baked. Here was my second challenge. They did not brown. Assuming I rolled them a little thicker than 1/4”, I cooked them for three more minutes. The bottoms were starting to brown but the tops were blond. I removed them from the oven. Isn’t egg wash supposed to help with browning?

After the cookies cooled, I tasted them. This was the final challenge. As with the last recipe I could not taste the almond. The lemon flavor was present but not overpowering. The cookies are lightly sweetened. My best guess is these are close but not quite.


Comments (1)


Irene, I never would have thought about the size of the egg yolk in relation to the "stick-to-it" of the dough. Still, your cookies look yummy and it's great you plodded on through to make it work!


Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on April 25, 2011 11:00 PM.

The previous post in this blog was Brutti Ma Buoni-Piedmontese Almond Cookies.

The next post in this blog is Gallette - Salt and Pepper Biscuits.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2010 - 2012 Slow Travel