Sign in with Facebook

Join us on
RSS Feed Facebook Twitter

5 April 2017, 07:46
Rossella and Nonna Romana on the Home & Family Show
23 March 2017, 20:20
Rossella and Nonna Romana on Good Morning America
11 January 2017, 11:16
Rossella to be Honored at the NIAF 2017 NYC Gala


The Cookbook

is Here!

Visit my Italy

Meet my Nonne!


Great Gifts in
La Bottega della Nonna

Aprons & Knives


Need Aprons

for the KIDS???

Please Visit my Nonne's Recipe Collections:

Pasta Recipe

Cookies Recipes

Find it!

Add to Favorites My Favorites Email this recipe Print this recipe
Almond Eggs - Uova di Mandorle

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!

recipe image
Created by rossella rago,

Almond Eggs - Uova di Mandorle to help you celebrate easter with colors and sweets! your social media marketing partner
Related Recipes:
All Recipes
Holiday Recipes
Cooking with Rossella
Key Ingredients
Difficulty Level
Recipe Groups
20 Eggs
  • 1 Lb-16 Oz whole Peeled Almonds
  • 1/2 Lb-8 Oz Granulated Sugar
  • 3 Egg Whites
  • Zest of 2 Lemons
  • 4-5 Drops Red Food Coloring
  • All purpose flour for dusting the bottoms
  • Sugar Glaze:
  • 1 Cup + 2 Tbsp Confectioners Sugar
  • 2 Tbsp Milk your social media marketing partner
  1. Line 2 baking sheets with aluminum foil and set aside.
  2. Place the almonds in a food processor and process for exactly 2 minutes.
  3. Place the almonds in a bowl and add the sugar, egg whites and lemon zest. Mix until a thick paste comes together.
  4. Divide the almond paste into 4 equal parts in separate bowls. Add food coloring to each bowl and mix together until the color is uniform.  Chill the dough for at least one hour or overnight.
  5. Preheat oven to 350 degrees.
  6. Once the dough is chilled roll it out between two sheets of parchment paper using 1/4 inch rolling guides.
  7. Cut out different sized eggs with cookie cutters.
  8. Dust the bottoms with four and transfer to the baking sheets. Bake for 8-9 minutes. Avoid moving the cookies off the foil until they cool. The cookies will be soft right out of the oven. They will firm up as they cool.
  9. Cool completely before decorating.
  10. To decorate with sugar glaze stir the sugar and milk together until you have a liquid glaze. For a thinner glaze add milk by the teaspoon until you reach your desired consistency.
  11. Dip each heart halfway in the glaze. Lay on a wire rack and decorate with sprinkles while the glaze is still wet. Allow the glaze to dry completely before serving. your social media marketing partner
Additional Tips

Get Your

Cooking with Nonna


Advertisement your social media marketing partner