Flourless Italian Almond Cookies – Spumini Abruzzesi

Every region in every country has its own typical dishes and desserts. I am always curious to know the ones especially from Italy. This time I have tried some typical cookies from the Abruzzo region.

A friend of mine sent me the recipe of typical cookies from the Abruzzo region. The cookies are called spumini abruzzesi and are almond cookies. The best is that they are naturally flour-less – like many Italian dishes by the way.

The recipe is super simple, has only five ingredients and the cookies are ready within one hour with nearly no work.

The egg whites with the sugar are the meringue to hold the almonds together but they are also the already christmassy looking top of the cookies. The cookies are fast and easy to prepare and perfect with tea or hot chocolate. Or for a coffee-pause. You can store them in an air-tide container for a pretty long time – in case they should last so long. Because everyone will love them and after the first there will be a second and third for sure 😉

I did the test, I brought some spumini abruzzesi to my friend (who is from the region!) and she approved them completely! She asked when I will do the next batch. Better than that ….

Hope you like them like I do. Perfect to prepare and store for the moment friends are showing up for the unexpected coffee pause!



Buon Appetito!

Spumini Abruzzesi
Print Recipe
Servings Prep Time
12 cookies 15 minutes
Passive Time
1 hour
Servings Prep Time
12 cookies 15 minutes
Passive Time
1 hour
Spumini Abruzzesi
Print Recipe
Servings Prep Time
12 cookies 15 minutes
Passive Time
1 hour
Servings Prep Time
12 cookies 15 minutes
Passive Time
1 hour
Ingredients
Servings: cookies
Instructions
  1. Put the oven at 90 °C.
  2. Transfer the chopped almonds in a bowl and add the lemon zest and the cinnamon and/or vanilla.
  3. In another bowl beat the egg white until stiff. Then add slowly the granulated sugar. The egg white should be stiff and shiny.
  4. Add 3/4 of the meringue to the almonds and incorporate slowly with a spatula. It should be a uniform dough.
  5. Put some parchment paper on a baking sheet and transfer the cookie dough on the parchment paper. Form into a 2 cm/1 inch high rectangle and coat the whole with the rest of the meringue. Cut all in 12 pieces, separating them from each other.
  6. Put the baking sheet into the oven and let the spumini dry for one hour. They have to dry, not to get color!
  7. After the time switch off the oven and let the cookies cool out in the oven, with the door open lightly (I put a wooden spoon to hold the oven door a little open).
  8. Serve and enjoy!
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2 Responses to Flourless Italian Almond Cookies – Spumini Abruzzesi

  1. Hi
    Could you please clarify how much of the almonds is required? What is 1707?

    • crumbs on travel says:

      Hi Lena, it is g, not 7. I am so sorry, but when you re-read your writings alone sometimes you don’t see a mistake. I corrected it: it is 170 grams of almonds. Thanks for asking and telling me about the mistake.
      Greetings from Italy

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