Several months ago, we wrote about the Easter traditions of Italian-born Lina Cialfi, an expert baker whose grown children own and operate two of the region's acclaimed Italian restaurants — Peppercorns Grill in Hartford and Piccolo Arancio in Farmington.
Countless readers have since requested the recipe, and we're delighted to say "Mama" Cialfi obliged
1 pound almond paste
1 cup sugar
2 egg whites
Zest of 1 lemon
1 teaspoon Tia Maria (or liqueur of choice)
About 30 whole almonds
Preheat oven to 375 degrees. In the bowl of a food processor, combine almond paste and sugar, blending well. Add egg whites, lemon zest and Tia Maria, and process until combined.
Roll dough into 1-inch balls (you should get about 30). Space them 2 inches apart on a baking sheet, and press them slightly flat. Insert a single whole almond into the middle of each cookie. Bake for 20 to 25 minutes, or until golden brown. Makes about 30 cookies.
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