Biancomangiare alle Mandorle
Almond pudding made from Sicilian almond paste
A Sicilian almond biancomangiare made by dissolving almond paste in water and thickening it with cornflour, finished with cinnamon.
Plus 4 hrs 30 min for cooling and chilling; included in the total time below.
Eastern Sicily
The regional version.
The almond-based Sicilian version made from panetto, not the separate milk-and-biscuit version.
- Almond paste dissolved in water supplies the almond milk.
- Cornflour sets the pudding without gelatine.
- This almond version differs from cow’s-milk biancomangiare.
Technique: almond pudding made from Sicilian almond paste
Buy a Sicilian panetto intended for making almond milk, not an unknown baking marzipan. Its sugar content varies, so taste before adding all the extra sugar.
The recipe
Biancomangiare alle Mandorle
Includes 4 hrs 30 min for cooling and chilling.
Ingredients
Main
Method
- 1
Crumble almond paste into a bowl. Warm 200 ml water and blend it with the paste until dissolved; strain out any lumps.
- 2
Whisk cornflour with 100 ml cold water in a saucepan. Add the almond mixture and remaining water gradually.
- 3
Add sugar, salt and cinnamon. Cook over low heat, stirring constantly as the mixture thickens.
- 4
When it bubbles gently, continue cooking for 2–3 minutes to cook the starch, then remove the cinnamon stick.
- 5
Pour into six lightly dampened moulds or small glasses. Cool, cover and refrigerate for at least 4 hours.
- 6
Unmould if desired and finish with toasted almonds. Serve chilled with a light dusting of cinnamon if you wish.
The version on this page
The almond-based Sicilian version made from panetto, not the separate milk-and-biscuit version.
- Almond paste dissolved in water supplies the almond milk.
- Cornflour sets the pudding without gelatine.
- This almond version differs from cow’s-milk biancomangiare.
Cooking it well
Buy a Sicilian panetto intended for making almond milk, not an unknown baking marzipan. Its sugar content varies, so taste before adding all the extra sugar.
Serving and planning
Serve chilled in small portions. The almond-and-water base keeps the flavour focused on the nuts.
Allow 270 additional minutes for cooling and chilling. This is included in the total recipe time, alongside active preparation and cooking.
Explore the Sicilian cooking guide for related dishes and pantry notes.
Storage
Keep covered in the refrigerator for up to 2 days.
Freezing
Freezing is not recommended because the starch gel can separate on thawing.
Reheating
Serve cold; do not reheat the set pudding.
Keep cooking
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