Ingredients
Instructions
Cake
- Preheat oven to 175°C (350°F). Grease and line a large sheet pan or two 9x13-inch pans.
- Beat the eggs, sugar, salt, and lemon zest in a stand mixer on high until tripled in volume (about 10 minutes).
- Gently fold in the sifted flour with a spatula, being careful not to deflate the batter.
- Pour into prepared pans and bake for 20–25 minutes until golden and springy.
- Let cool completely, then cut into 5–6 cm (2–2.5 inch) circles or squares (you’ll need 72 pieces for 36 pastries — top and bottom).
Glaze
- Prepare the Sugar Glaze: In a saucepan, combine sugar, water, and lemon juice.Bring to a boil and cook to 115°C (240°F) — soft ball stage.Remove from heat and stir gently to thicken slightly but stay pourable.
- Glaze the Sospiri: Working quickly, pour glaze over each pastry or dip the tops.Let them sit on a wire rack until glaze is set (about 30 minutes).
Topping Optional
- Place a candied cherry on the top of each filled pastry. Then, arrange the pastries in paper cups and transfer them to the refrigerator, where they can be kept until you're ready to serve them.
Nutrition
Notes
Use Quality Almonds:
Freshness matters. If you're grinding your own almonds, make sure they’re blanched and unsalted. Slightly toasting them (before grinding) can deepen the flavor, but traditional Sospiri use untoasted almonds for a paler, delicate result. You can also use finely ground almond flour to save time — just be sure it's not defatted (like some baking blends). Don’t Skip the Lemon Zest:
The finely grated zest adds brightness and balances the sweetness. Watch the Heat:
When cooking the almond-sugar mixture, stir constantly and keep the heat low. If it gets too hot, the almonds can release oil, making the dough greasy or separating. Stop cooking when the mixture thickens and starts pulling away from the sides — it should be soft, not dry. Cool Before Shaping:
Let the almond mixture cool just enough to handle. If it's too warm, it’ll be sticky; too cool, and it may be hard to shape. Keep Them Uniform:
Aim for walnut-sized balls (about 25–30g each). This ensures even drying and a beautiful, consistent appearance. Let the Glaze Set Properly:
After glazing, let them dry in a cool, dry place (not the fridge) for 1–2 hours so the icing hardens and becomes slightly matte.
*Percent Daily Values (%DV) are based on a 2,000-calorie diet.
Note: The primary contributors to calories are almonds (providing most of the fat and protein) and sugar (contributing the bulk of carbohydrates and sweetness). Egg whites contribute minimal fat but add structure and a small amount of protein.
Freshness matters. If you're grinding your own almonds, make sure they’re blanched and unsalted. Slightly toasting them (before grinding) can deepen the flavor, but traditional Sospiri use untoasted almonds for a paler, delicate result. You can also use finely ground almond flour to save time — just be sure it's not defatted (like some baking blends). Don’t Skip the Lemon Zest:
The finely grated zest adds brightness and balances the sweetness. Watch the Heat:
When cooking the almond-sugar mixture, stir constantly and keep the heat low. If it gets too hot, the almonds can release oil, making the dough greasy or separating. Stop cooking when the mixture thickens and starts pulling away from the sides — it should be soft, not dry. Cool Before Shaping:
Let the almond mixture cool just enough to handle. If it's too warm, it’ll be sticky; too cool, and it may be hard to shape. Keep Them Uniform:
Aim for walnut-sized balls (about 25–30g each). This ensures even drying and a beautiful, consistent appearance. Let the Glaze Set Properly:
After glazing, let them dry in a cool, dry place (not the fridge) for 1–2 hours so the icing hardens and becomes slightly matte.
Nutrition Facts Sospiri di Ozieri (Sardinian almond cookies, Estimated Per 1 cookie (~20 g)
| Nutrient | Amount | %DV* |
|---|---|---|
| Calories | 90 kcal | 5% |
| Total Fat | 5 g | 6% |
| Saturated Fat | 0.4 g | 2% |
| Cholesterol | 5 mg | 2% |
| Sodium | 2 mg | 0% |
| Total Carbohydrate | 10 g | 4% |
| Dietary Fiber | 1 g | 4% |
| Total Sugars | 7 g | Includes Added Sugars 6 g |
| Protein | 2 g | 4% |
| Vitamin D | 0 IU | 0% |
| Calcium | 10 mg | 1% |
| Iron | 0.3 mg | 2% |
| Potassium | 40 mg | 1% |