Sweets that captivate the five senses
There are recipes that don't belong to your family, that didn't accompany your childhood but that become yours because you fall madly in love with them. Just as happens in life with the people you choose and who, in a certain sense, represent you and are able to mark your path.
Recipes often stare at you from those pages, even when the book is closed. You look back, but you don't dare because you don't feel up to it. Then, one day, you finally try and… it's done! Mind you, it doesn't happen only with the most complex recipes, even with the simplest ones. Perhaps because you have a kind of awe of the timeless tradition (even worse if you don't have a comparison). If you think there is no such thing as an easy-to-prepare recipe… well, you're on the right track. In fact, although it may seem simpler than others, a recipe is never obvious . So, we tried and tried again to achieve the balance we were looking for. Once found, we discovered that we cannot fail to prepare these delicious morsels, always highly anticipated and in demand.
Almond balls are little comforts, little whims you can't do without anymore. "Bonbons" for the whole year and for all tastes! Their best time is, above all, from November to Easter, but many guests have also enjoyed them in the summer. Just find (and know how to preserve) the good Sicilian almond flour ! It is a simple sweet, delicious and with inebriating aromas.
Balls: variants
The Marsala balls go divinely with iced coffee and with puddings, creams and chocolate mousses. Furthermore, they make the decorations of cakes and chocolate rolls more beautiful but, above all, they are out of season!
Likewise, the balls with pistachio hearts can be enjoyed at any time of year. To be savored simply alone, in "chocolate" combinations, with ricotta cream cake, or with almond blancmange. Poetry!
On the other hand, the orange balls , accompanied by zest and citrus juice, are irresistible from November to April. You can always enjoy them using an orange liqueur prepared by you, or a Grand Marnier or a Cointreau. They too are perfect with the delicacies we have suggested.
The balls are simple to prepare, but well in advance because, as is practically always the case with desserts, the longer they rest, the better they are . Also, unless you produce them by the hundreds, they require little preparation - a great choice for unexpected guests! These "whims" are even perfect as gifts, perhaps in unique and original packages that enhance their beauty. It is not a purely aesthetic appreciation! In fact, they possess a refinement of ancient elegance that captivates the five senses. Well yes, hearing must also be considered, since “mmhhh” is the typical sound emitted by those who taste them!
Today we present the ones we probably love the most: Marsala almond balls.
Ingredients (for about 30 balls)
- 150 g of good Sicilian almond flour
- 150 g of granulated sugar
- Approximately 130 g of cane sugar (clear and blended)
- A few bitter almonds reduced to flour
- 6 drops of almond essence
- 3 tablespoons of good dry marsala
Method
In a bowl, mix the flour and sugar , the bitter almonds (or essence) and the Marsala .
Pay attention: the spoon you use as a measuring cup must be table and old-fashioned . (You know those nice soup spoons from the good service? Well, those give you the perfect amount of liquid!).
Mix briefly with a fork and then knead with your hands. Initially, you will obtain large crumbs: you must compact them quickly (as if you were preparing Martorana fruit). Yes, because these little comforts are nothing more than flavored marzipan. Precisely for this you must be careful not to overheat it too much, otherwise it will produce excess almond oil, making it difficult for the ingredients to aggregate and finish the dessert, which, among other things, would become dry in a few days.
But let's get back to preparation. Form balls smaller than a walnut, working them with the palms of your hands, and roll them in the granulated sugar . Place them in paper cups and leave them uncovered for half a day . Then cover them with a napkin, so they can breathe, and leave them there for a couple of days before offering them. But, as I explained to you previously, you can also consume them immediately. They will only be softer and less aromatic.
If you decide to try the orange almond balls , just replace the Marsala with Rosolio . If you use the juice, however, reduce the sugar according to the sweetness of the orange and add its grated zest. In this case, you will have to strictly use untreated and Sicilian oranges (needless to say!).
Good comfortable whims to all!
Enjoy your meal in the name of ancient tradition and family warmth.
