Caprilù al Limone von Food with Style, fertig angerichtet

Pastry

Caprilù al Limone Recipe

Name: Caprilù al Limone Recipe
Yield: 20 pieces
Ingredients: 300 g blanched ground almonds (3 cups); 150 g sugar (3/4 cup); 2 egg whites (size M – approx. 80 g), lightly beaten; Zest of 1 organic lemon; 2 tbsp lemon juice; Powdered sugar for rolling

Caprilù are small, traditional almond cookies from Italy, especially popular on Capri. They are slightly crispy on the outside, soft on the inside, and...

Servings

20 pieces

Cook Time 12 minutes

Ingredients

300 g blanched ground almonds (3 cups)
150 g sugar (3/4 cup)
2 egg whites (size M – approx. 80 g), lightly beaten
Zest of 1 organic lemon
2 tbsp lemon juice
Powdered sugar for rolling

Directions

1
Thoroughly mix the sugar and lemon zest in a bowl until the aromas are well combined.
2
Add the ground almonds and mix again until fully incorporated.
3
Gradually fold in the lightly beaten egg whites and lemon juice until a soft, slightly sticky dough forms. If the mixture seems too loose, gradually add a little more ground almonds until you can shape it.
4
With slightly moistened hands, shape small pieces of dough (approx. 25 g each) into slightly elongated rectangles.
5
Roll each piece lightly in powdered sugar and place them on a baking sheet lined with parchment paper. Using three fingers, press gently into the middle to create the typical Caprilù shape.
6
Bake in a preheated oven at 170 °C (340 °F) for 12–15 minutes. The cookies should remain pale and not brown too much.
7
Allow the cookies to cool completely before handling, as they are very soft when fresh out of the oven and firm up while cooling. Delicately crispy on the outside, tender and moist inside, with a fresh lemon aroma – that’s how Caprilù taste in Italy.

Video

Caprilù al Limone Questions

How do I know when the dough has the right consistency?

The dough should be soft and slightly sticky, but still hold its shape when you press a piece together in your hand. If it feels too loose to shape, add a little more ground almonds a spoonful at a time rather than all at once. Moistening your hands before shaping keeps the sticky dough from clinging to your fingers.

Can I use almond flour or unblanched almonds instead of blanched ground almonds?

Unblanched ground almonds work but give the cookies a darker, speckled look and a more rustic almond flavour. Very fine almond flour absorbs more moisture, so start with a little less than the full 300 g and add the rest only if the dough stays too wet. Avoid almond meal that has been defatted, as it makes the cookies dry rather than tender.

How should I store the cookies and how long do they keep?

Let them cool completely first, then store them in an airtight tin at room temperature so the outside stays delicately crisp while the inside remains soft. Don't refrigerate them, as the moisture makes the powdered sugar coating dissolve and turn sticky. If the coating fades after a few days, dust the cookies with a little fresh powdered sugar before serving.

Can I prepare anything ahead of time?

Yes, you can mix the dough and keep it covered in the fridge for a few hours, then let it come back to room temperature before shaping so it is pliable. You can also shape and sugar-coat the cookies and leave them on the lined baking sheet until you are ready to bake. Mixing the sugar with the lemon zest a little in advance is fine too and lets the aroma develop further.

What are the most common mistakes with these cookies?

The biggest one is overbaking: after 12-15 minutes at 170 °C the cookies should still look pale, and any noticeable browning means they will turn dry instead of tender. The second is moving them too early, since they are very soft straight from the oven and only firm up as they cool. Finally, adding all the egg white at once can make the dough too wet, so fold it in gradually along with the lemon juice.