Almond pastries from Puglia, handmade | Laterradipuglia

Almond paste biscuits

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A classic of Salento pastry: almond pastries handmade with excellent Salento almonds. Soft in the middle, slightly crisp on the outside. In a 200 g pack.

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Data sheet

Manufacturer: Laterradipuglia Dolci
Reference: PRT-PASTE-MANDOR
Origin area: Lecce / Salento
Handmade product: Si
Formato: 200 gr
Allergens: Contains: NUTS (almonds), EGGS (egg white and eggs). May contain traces of milk, gluten, almond skins.
Ingredients: Amaretti (ALMONDS, sugar, fresh EGGS, natural vanilla flavouring, lemon, cinnamon, BITTER ALMOND),
coconut (coconut flour, sugar, EGG WHITE, fresh EGGS, natural lemon flavouring), almond pastries (ALMONDS, sugar, EGG WHITE, glucose syrup, honey, natural vanilla flavouring, lemon).

Specific References

EAN13: 8053689161847

Description

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Almond Pastries from Puglia

“A classic of Salento pastry, still made by hand.”

Almond pastries from the Puglian tradition, handmade with Salento almonds: a soft centre and a slightly crisp outside.

Handmade Salento almonds 200 g

Almond pastries — also called almond paste biscuits or simply almond biscuits — are one of the best-loved sweets of the Puglian tradition. Few ingredients, every one of them essential, and the taste of almond right at the front: in Salento homes they never miss a celebration.

These are handmade with Salento almonds, sweet and intensely flavoured. The recipe is the one handed down from generation to generation, and it has stayed simple: that simplicity is exactly why they please everyone.

How they are made

From the almond to the pastry

Making almond pastries is an art that takes attention and care: the steps are few, and every one of them has to be done properly.

1	The almonds It starts with Salento almonds, peeled and finely chopped: they carry the flavour of everything else.
2	The dough The chopped almonds are worked with sugar and egg white, which binds the ingredients and gives the dough its structure, until it is smooth and even.
3	The flavourings The natural flavourings of the tradition — lemon zest, bitter almond essence — follow the almond without covering it.
4	The shape The dough is shaped into small forms, often decorated in the middle with a whole almond or a candied cherry.
5	The baking In the oven at a low temperature: this is the step that leaves the centre soft and the outside slightly crisp.

At the table

How to enjoy them

☕ With coffee An almond pastry and an espresso: the everyday end of a meal in a Puglian home.	🍷 With a sweet wine They go beautifully with dessert wines, such as Moscato di Trani.
🫖 With tea The almond flavour holds its own next to a cup of tea in the afternoon.	🗣️ Slowly Delicate and intense at the same time: they are meant to be savoured slowly, perhaps with a conversation among friends or family.

The tradition

From Arab almonds to Salento pastry

The origin of almond pastries is believed to date back to the period of Arab rule in southern Italy, when the use of almonds spread widely through confectionery. From then on the almond entered Puglian pastry-making and never left it.

Over the centuries the recipe passed from family to family, with small differences from one area to the next: some add honey or cocoa, some enrich them with jam, some flavour them with local liqueurs. The core, though, is always the same — almonds, sugar and egg white — and that is what makes a Puglian almond pastry recognisable wherever you taste it.

The occasions

When they come to the table

🎄 Christmas They are the one sweet that is never missing from the festive tray, alongside the other almond sweets.	🐣 Easter The other celebration for which they have always been made in Puglia.
💍 Weddings and special days They are given as gifts at weddings and on special occasions: a present from a home, not from a shop.	📦 A gift to send They keep well for a long time, which is why they are the sweet sent to relatives and friends far away.

🎁	In Puglia almond pastries have always been the sweet you give as a present: their long shelf life means they can travel to another city and arrive intact. If you would like a hand putting a gift together, write to us.

Product sheet

At a glance

Product	Almond pastries (almond paste biscuits)
Base	Salento almonds, peeled and finely chopped
Traditional recipe	Almonds, sugar, egg white and natural flavourings (lemon zest, bitter almond)
Making	By hand, baked in the oven at a low temperature
Texture	Soft centre, slightly crisp outside
Pack	200 g pack
Origin	Salento, Puglia
Occasions	Christmas and Easter, weddings and special days

Frequently asked questions

Everything you may want to know

What are Puglian almond pastries?

They are the almond biscuits of the Puglian tradition: finely chopped almonds, sugar and egg white, shaped into small forms and baked at a low temperature. In Italian they are called paste di mandorla.

Is this marzipan?

No. The Italian name, “paste di mandorla”, translates literally as “almond pastes”, but these are small baked pastries: almonds, sugar and egg white, shaped and put in the oven. The result has a soft centre and a slightly crisp outside.

How are almond pastries made?

The almonds are peeled and finely chopped, then worked with sugar and egg white into a smooth dough, scented with natural flavourings. It is shaped into small forms, often with a whole almond or a candied cherry in the middle, and baked at a low temperature.

What is the difference with dry almond pastries?

Dry almond pastries are a variant of the same tradition, with a drier texture. These keep a soft centre, with just a light crispness outside.

When are they eaten?

They are the sweet of Christmas and Easter, but in Puglia they are also made for weddings and special occasions. And, truth be told, for a mid-morning coffee.

What do they go with?

With an espresso, with dessert wines such as Moscato di Trani, or with a cup of tea.

🌰

Puglia's almond sweet

Handmade with Salento almonds, soft in the middle and slightly crisp outside. In the 200 g pack: for the festive table and for the parcel that travels far.

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