Pasta Reale


1/2 cup almonds, peeled
3/4 cup glucose
Two cups, 2 oz. sugar
One tbs. orange-flower water

How to make the Pasta Reale – Royal Almond Pastry:

Pound the almonds in a mortar with a pestle, gradually adding 1/2 cup sugar. Bring the remaining sugar and glucose to a boil until it reaches a soft ball stage of caramel. Pour the sugar syrup over the almonds in a thin stream while stirring. When the syrup is well mixed in, add the orange-flower water.

Turn the dough out onto a marble board. Let cool, then roll out. Fold and roll the pastry as you would with pie dough until smooth and homogenous. Refrigerate and use as needed.

Almond pastry is used to line molds and decorate desserts. It is also the basis for fancy-shaped almond pastry fruit. This is first dried for several days and then painted with food coloring, and Arabic gum dissolved in water and brushed over the fruit.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at