Recipe

Stroscia di Pietra: A Nutty Delight from Liguria

Crunchy Almond Stroscia: A Taste of Ligurian Tradition

4.3 out of 5

Indulge in the flavors of Ligurian cuisine with this authentic recipe for Stroscia di Pietra. This traditional Italian treat is a crunchy almond-based pastry that showcases the region's love for nuts and rustic baking techniques.

Dessert› Cake› Stroscia

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

20 minutes

Cooking time

25-30 minutes

Total time

45-50 minutes

Yields

8 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free (if using gluten-free flour), Low sugar, Keto-friendly (in moderation), Mediterranean diet-friendly

Allergens

Almonds, Wheat (if not using gluten-free flour), Dairy (butter)

Not suitable for

Vegan, Dairy-free, Nut-free, Paleo, Whole30

Ingredients

200g (1 ¾ cups) ground almonds 200g (1 ¾ cups) ground almonds
200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
150g (¾ cup) granulated sugar 150g (¾ cup) granulated sugar
150g (⅔ cup) unsalted butter, softened 150g (⅔ cup) unsalted butter, softened
Zest of 1 lemon Zest of 1 lemon
1 egg yolk 1 egg yolk
1 teaspoon vanilla extract 1 teaspoon vanilla extract
Pinch of salt Pinch of salt

Nutrition

Calories: 280 kcal / 1170 KJ
Fat: 20g (Saturated Fat: 7g)
Carbohydrates: 22g (Sugar: 10g)
Protein: 6g
Fiber: 3g
Salt: 0.1g

Preparation

1.
In a large mixing bowl, combine the ground almonds, all-purpose flour, granulated sugar, and salt.
2.
Add the softened butter, lemon zest, egg yolk, and vanilla extract to the dry ingredients.
3.
Mix the ingredients together until a crumbly dough forms.
4.
Transfer the dough onto a clean surface and knead it gently until it comes together.
5.
Shape the dough into a round or rectangular form, about 1 inch thick.
6.
Place the shaped dough onto a baking sheet lined with parchment paper.
7.
Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until golden brown.
8.
Remove from the oven and let it cool completely before serving.

Treat your ingredients with care...

Almonds — Make sure to use ground almonds for the dough to achieve the desired texture. You can grind whole almonds in a food processor or use store-bought almond meal.
Lemon zest — Use a microplane or fine grater to zest the lemon, being careful to avoid the bitter white pith.

Tips & Tricks

For an extra crunch, you can sprinkle some sliced almonds on top of the dough before baking.
If you prefer a sweeter stroscia, you can dust it with powdered sugar after it has cooled down.
Stroscia di Pietra is best enjoyed within a few days of baking, as it tends to lose its crunchiness over time. Store it in an airtight container to maintain its freshness.

Serving advice

Serve Stroscia di Pietra as a delightful breakfast pastry alongside a cup of coffee or tea. It can also be enjoyed as a sweet treat throughout the day.