Delicious pralines of almond paste
The Gueffus or Guelfus or Gueffos are pralines(cakes) made of soft almond paste, typical Sardinian pastries, very easy to prepare at home. As for the “sospiri”(from which those differ by the absence of the icing and the presence of the liqueur), the predominant flavor is that of almonds, with an aftertaste of liqueur. Anciently were prepared at weddings, parties, solemn ceremonies, and now, as then, are processed and packaged with simple and genuine ingredients. But as often happens, each area has its own recipe, and each uses processing techniques that have been passed down for generations, which is why you will not find a “unique” recipe. We propose two different recipes, one traditional and one where instead of granulated sugar we used brown sugar, which makes them, in our opinion, more delicates. If you want to wrap them according to tradition, wrap the gueffos first with pastry paper and then with coloured tissue paper, giving it the form of a candy and fraying the edges with scissors. Serve with a glass of myrtle (see post).
- 500g sweet almonds, peeled and finely chopped
- 300g of sugar
- 3 tablespoons of orange blossom water
- 1/2 glass of water
- 100 g of powdered sugar
- 400 g of peeled almonds
- 400 g of brown sugar
- 100 ml of white maraschino
Peel and finely chop the almonds(in the alternative recipe, finely chop also brown sugar, after putting the chopped almonds in a bowl). Prepare the sugar syrup with half a glass of water and orange blossom water(in the alternative recipe, pour the maraschino, light the fire and slowly pour only 150g of chopped sugar). Stirring constantly, add the almond flour until the mixture is compact(about 8-10 minutes). Let cool in the same pot or on a shelf lined with baking paper. While cools you can prepare the wrapping papers with sheets of colored tissue paper (each slip of paper has to be approximately 13 x 20 cm). When it is lukewarm, cut out small balls(about the size of a meatball), kneading these a little between wet hands. As formed let the balls roll in a tray sprinkled with powdered sugar. Once you finish the dough, take one ball at a time, place it in the center of a piece of pastry paper and of baking paper and close like a candy!
As we have already said, you can taste these delicious pastries with a glass of myrtle (see post)!