Gesminus
Description
Almonds are the main ingredient in many traditional Sardinian desserts, such as the Gesminus, which we present in this recipe.
These delicious treats owe their name to jasmine, as the essence of this flower was once used in their preparation. Today, however, it has been replaced by orange blossom essence and lemon juice.
Crispy on the outside and soft on the inside, they’re perfect to enjoy during the holidays, at breakfast, or for tea time.
Ingredients
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- Sliced almonds 300 g
- Icing sugar 300 g
- Egg whites 120 g
- Lemon 50 g
- Orange blossom essence 10 ml
- Salt 3 g
Instructions
- 1 To prepare Gesminus, start by toasting the almonds in a non-stick pan for about 5 minutes. Then remove them from the heat and spread them out on a surface to cool.
- 2 Meanwhile, whisk the egg whites in a bowl together with the powdered sugar and salt. Once the mixture becomes light and fluffy, add the toasted almond flakes, lemon juice, and orange blossom essence.
- 3 Gently fold the mixture from the bottom up, then place spoonfuls of the batter onto a baking tray lined with parchment paper, keeping them well spaced apart.
- 4 Bake everything in a preheated oven at 160°C (320°F) for 40 minutes, then remove the Gesminus from the oven and let them cool completely before serving.
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Arborea menus
With our menus, we bring Sardinia to the table, dish by dish.
Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
