Marisa's Italian Kitchen

The Secret Ingredient Is Always Love

Dessert

Candied Ginger, Lemon and Poppy Seed Biscotti

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These candied ginger, lemon and poppy seed biscotti are an olive oil based recipe. They’re sweet, tangy and studded with crunchy poppy seeds. And for a more tangy flavour I brushed them with a lemon glaze! You’ll find they make a wonderful addition to your biscotti repertoire

Candied Ginger Lemon and Poppy Seed Biscotti

Biscotti are absolutely hands down my favourite cookies.

I am always on the look out for new flavour combinations. And I must say that although this recipe is a less traditional Italian biscotti, the lemon paired with the ginger work so well together.

The lemon lends a nice tang while the ginger adds a lovely zing to the biscotti. And who can resist that smack of added citrus appeal from the lemon glaze

These biscotti are not the rock hard variety that will necessitate a visit to the dentist with your tooth sheepishly in hand!

They have a much more soft and tender bite. If you are looking for a cookie that is not over the top sweet, then this recipe is for you.

Two biscotti logs

Candied Ginger

Candied ginger which is also known as crystallized ginger, depending on how it’s labelled, is made in much the same way as candied orange or lemon peels.

The fresh ginger is peeled, chopped and cooked in a sugar water mixture over low heat. It’s then rolled in granulated sugar and preserved this way.

You can snack on the spicy candied pieces or use in your favourite baked goods.

When purchasing candied ginger, look for the soft and tender baby ginger which has a perfect balance of spiciness and sweetness and is moist and chewy.

I purchased mine labelled “candied ginger chunks” which I chopped into little pieces for this recipe. 

Sliced lemon ginger biscotti logs on a cutting board.

Chopping the candied ginger into tiny pieces helps when slicing the biscotti for the second bake. You’ll get much cleaner cuts this way and no breakage.

Although a sharp knife does work wonders.

Freshly glazed biscotti on a cooling rack

Lemon Glaze For Biscotti

This lemon glaze is really simple and tops the biscotti with an extra tangy layer.

You’ll need powdered sugar with both the juice and zest from 1 lemon.

It’s mixed together in a small bowl and gently brushed over the cooled biscotti.

Then simply allow it to set for about a half hour.

Easy! Peasy!

Sliced biscotti with lemon glaze

These Candied Ginger, Lemon and poppy Seed Biscotti make a perfect sweet and tangy indulgent to serve with a cup of tea or coffee.

Or better yet, serve along side a lemon sorbet for a refreshing summertime treat!

Biscotti with candied ginger

You may also enjoy these other biscotti flavours

Candied Ginger Lemon and Poppy Seed Biscotti
Print Recipe

Candied Ginger, Lemon and Poppy Seed Biscotti

These candied ginger, lemon and poppy seed biscotti are an olive oil based recipe. They're sweet, tangy and studded with crunchy poppy seeds. And for a more tangy flavour I brushed them with a lemon glaze!
Prep Time20 mins
Cook Time35 mins
Course: Dessert
Cuisine: Italian
Keyword: Ginger Lemon Poppy Seed Biscotti
Servings: 36 biscotti

Equipment

  • 1 baking sheet lined with parchment paper

Ingredients

  • 1/2 cup olive oil
  • 3/4 cup granulated sugar
  • 2 large eggs
  • grated lemon zest from 1 lemon
  • 2 teaspoons vanilla extract
  • 1/2 cup candied or crystallized ginger finely chopped
  • 2 cups all purpose flour
  • 2 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt I used fine sea salt

Lemon Glaze

  • 1 cup powdered sugar
  • grated lemon zest from 1 lemon
  • freshly squeezed lemon juice from 1 lemon

Instructions

  • Preheat the oven to 325 Degrees F.
  • Line a cookie sheet with parchment paper and set this aside.
  • In a large bowl whisk together the olive oil, sugar, eggs, lemon zest, vanilla and the finely chopped crystallized ginger.
  • In a separate medium sized bowl, whisk together the flour, poppy seeds, baking powder and the salt.
  • With a wooden spoon stir the flour mixture into the egg mixture until combined.
  • Transfer the dough to a lightly floured work surface and divide into 2 equal portions.
  • Dust your hands with flour and roll each half into a 12 inch log and transfer the logs onto the prepared baking sheet while spacing the logs 2 inches apart.
  • Press down on the logs to flatten just a little bit.
  • Place in the preheated oven and bake for 25 minutes or until light golden brown and the tops are firm to the touch.
  • Remove from the oven and allow to cool for 10 minutes.
  • Transfer the logs to a cutting board.
  • Using a well sharpened knife, slice the logs at a diagonal into about 1 inch slices.
  • Return the sliced biscotti to the cookie sheet while placing them upright so they bake evenly on both sides.
  • Bake for an additional 10 to 15 minutes, depending on how dry you want them.
  • Transfer the biscotti to a cooling rack and allow to cool completely before glazing.

Lemon Glaze

  • In a small bowl whisk together the powdered sugar, lemon zest and lemon juice.
  • Brush the lemon glaze over the cooled biscotti and let it set for about 30 minutes.
  • Enjoy with your favourite hot beverage.

Notes

Although at my house biscotti don't last very long, they do keep well in an air tight container for at least a week.

 

Soft Blueberry Amaretti Cookies

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Soft Blueberry Amaretti Cookies made with blanched almond flour and scented with sweet amaretto liqueur. These cookies are studded with reconstituted dried blueberries and coated in icing sugar.

They make a truly delectable gluten free treat.

Soft blueberry amaretti cookies.

This post was originally published March 30 2017 and republished June 18, 2019 with updated photos and content.

Recently, I was asked if I had a gluten free cookie recipe. Amaretti cookies immediately came to mind.

As I set out coming up with a recipe I knew I wanted to elevate this popular Italian cookie with the addition of dried blueberries.

These dried sweet berries caught my eye every single time I strolled by the candy laden isles of Bulk Barn. After going through quite a bit of almond flour and dried blueberries I finally achieved one I was satisfied with. 

What are Amaretti cookies made of?

There are different kinds of Amaretti cookies and mostly consisting of almond flour, sugar, egg whites and almond flavouring or liquor. 

Some are made with almond paste or simply ground almonds much like these Chewy Amaretti Cookies.

The cookie dough is formed into little balls and rolled in sugar before baking. 

You’ll find some are of the crisp and crunchy variety while others are soft and chewy.

They’re all undeniably delicious and a true Italian classic.

Much like their French cousin Le Macaron, these Amaretti cookies have a very light crispiness on the outside. Their centres are soft and chewy with a delicate bite that’s light as air.

The Legend of the Amaretti cookie

As legend has it these cookies date way back to the renaissance period. At a time when a newly married couple from Saronno Italy presented the bishop with their original family cookies made with crushed apricot kernels, egg whites and sugar. In return the bishop blessed the couple with a long and prosperous happy marriage.

We’re not using apricot kernels in this recipe as there is some speculation on how safe their consumption really is. So, there’s no need to dash off somewhere in search of them.

Soft amaretti dough balls.

We are however using blanched almond flour which is basically ground almonds without their skins and a much finer flour.

Almond flour is known to add moistness to baked goods and delivers such a sweet taste which is simply perfect when baking up a batch of these soft amaretti cookies.

Although you most certainly can grind up whole blanched almonds to a flour like consistency, this can get a little tricky. You will have to take care that it doesn’t turn into a nut butter as its grinding.

Both the almond flour and dried blueberries can be found in the specialty food section of most grocery stores or head on over to Bulk Barn if you should be so lucky as to have one nearby.

Cookies rolled in powdered sugar.

How to make Soft Blueberry Amaretti cookies

Amaretti cookies are not difficult to make and shape out but it does take a little practice to get perfect little domes of goodness.

Use the amount of almond flour as a guideline because this will depend on the quantity of egg whites used. I used egg whites from 3 large sized eggs.

You can use a teaspoon or even better a 1 1/4 inch round ice-cream scoop for even sized cookies.

Scoop the dough onto a plate filled with icing sugar and turn to coat all over. Finally, shape the dough rounds between the palm of your hands into the size of a walnut in its shell.

You’ll find the dough soft and pliable to work with and will not spread too much during baking.

If you’re dough seems too soft to roll and hold its shape, simply fold in some extra almond flour, about 1 tablespoon at a time.

Freshly baked amaretti cookies.

When they’re ready the amaretti will have golden brown tinged bottoms and soft centres. Allow to cool on the baking sheet placed over a cooling rack because they are very fragile while still warm.

Due to their softness, you’ll want to let them cool sufficiently before lifting them off the baking sheet.

White tray filled with amaretti cookies.

I adore the little burst of sweetness that the blueberry imparts with every single bite and find they elevate these little plump morsels to a truly special treat.

Some will have sweet blueberries peaking through while others…well you’ll simply have to bite into one to discover its hidden fruit!

Do try them and enjoy…I know you’ll love them!

Gluten free blueberry cookies.

Gluten free blueberry cookies.
Print Recipe

Soft Blueberry Amaretti Cookies

Gluten free Soft Blueberry Amaretti Cookies scented with amaretto di Saronno liqueur, studded with reconstituted dried blueberries and coated in icing sugar.
Prep Time50 mins
Cook Time15 mins
Course: Dessert
Cuisine: Italian
Keyword: Soft Blueberry Amaretti Cookies
Servings: 4 1/2 dozen
Calories: 0
Author: Marisa

Ingredients

  • 3 egg whites from 3 large eggs
  • 1 cup plus 2 tablespoons granulated sugar
  • 3 cups almond flour I used super fine (updated)
  • 2 teaspoons honey
  • 1 tablespoon Amaretto liqueur or 1 teaspoon almond extract
  • a pinch of salt
  • 1/2 cup dried blueberries reconstituted in hot water and drained
  • 3/4 cup icing sugar for rolling

Instructions

  • Preheat the oven to 325 degrees F.
  • Line three cookie sheets with parchment paper and set aside.
  • In a large bowl, using a hand held mixer with the whisk attachment, beat the egg whites until soft peaks form.
  • Gradually whisk in the sugar just until combined.
  • Fold in the almond flour then the honey, amaretto and a pinch of salt.
  • Gently fold in the reconstituted and well drained blueberries.
  • Use an ice cream scoop about 1 1/4 inch in diameter to scoop out the dough, rolling it generously in the icing sugar.
  • Roll the cookies between the palm of you hands to shape them roundly about the size of a walnut in its shell and place them on the prepared cookie sheet.
  • Bake in the preheated oven for about 13 to 15 minutes.
  • When ready the cookies will have golden brown tinged bottoms and soft centers.
  • Transfer the cookie sheets to a cooling rack and let them cool completely before lifting them off the pan.
  • Cookies can be stored in an airtight container with wax paper between the layers.

Notes

Reconstitute dried blueberries by placing them in a small bowl and pour just enough hot water to cover and then let stand for about 15 minutes. Most of all, allow to drain well before proceeding with the recipe.

Orange Marmalade Cake

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A moist and delicious Orange Marmalade Cake scented with rosemary and anise seeds. This easy to make cake is topped with sliced roasted almonds and garnished with candied orange peel.

Orange Marmalade Cake

I have fond memories of growing up with simple desserts such as this marmalade treat.

Back then there were no fancy frills adorning Mamma’s cakes, nor were any piping skills needed to decorate any of her sweet treats for that matter.

Mamma would carefully cut the cake in half and generously brush the cut sides with a sweet liquor. The two halves were then  sandwiched together with a velvety jam or home made pastry cream. And that was it!

Simple. Rustic. And delicious.

Cake topped with orange marmalade.

I’ve made a slightly different version by slathering the top of the warm cake with pure orange marmalade jam that has extra chunks of orange.

The warm cake slowly soaks up the sweet jam rendering it ever so yummy with a slightly sticky top.

Sprinkles of roasted slivered almonds adorns this jam topped delight and compliments the finely ground almonds I used in the bather.

Then all that’s needed as a finishing touch are some candied orange rinds to use as a garnish. But this is totally optional!

Orange marmalade cake with almonds on top.

What is candied orange peel?

Candied orange peels are so incredibly easy to make and you’re literally giving your fruit a second life. There is absolutely no waste here.

They are basically orange rinds that are boiled in a simple sugar syrup and then coated in granulated sugar for preservation.

All you need are citrus peels, sugar and water.

As this was my first time making candied orange rinds and I wanted a true and tried recipe so I scoured the web and fell on Christina’s Cucina, candied citrus recipe.

Christina’s recipe uses two oranges and she has some wonderful step by step instructions so head on over there if you want to make a batch.

Cake topped with orange marmalade.

Citrus rinds for orange marmalade cake

I followed Christina’s method using one orange because I only wanted enough rinds to use as a garnish.

But I probably should have used the two oranges because they were devoured like there was no tomorrow!

You can enjoy them as a snack or use to compliment your citrus treats!

However, you can just as easily use the store bought variety for garnishing this cake or sprigs of fresh rosemary would also be lovely here.

Cake topped with sliced almonds.

One slice of cake.

This cake is a true delight and not complicated to put together. It’s moist, crumbly and so delicious!

A sheer joy to serve in the presence of family or friends gathered around the table enjoying one another’s company.

Once slice of cake

Marmalade cake ready to serve

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Cake topped with orange marmalade.
Print Recipe

Orange Marmalade Cake

A moist and delicious Orange Marmalade Cake scented with rosemary and anise seeds. This easy to make cake is topped with sliced roasted almonds.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: Italian
Keyword: Orange, Marmelade, Cake
Servings: 8
Author: Marisa

Ingredients

  • 1 cup almonds finely ground with 1 teaspoon of sugar
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 3 large eggs room temperature
  • 1 cup granulated sugar
  • 3/4 cup olive oil
  • 1/2 cup almond milk or regular milk
  • 2 tablespoons orange juice freshly squeezed
  • lemon zest from 1 lemon
  • 1 teaspoon fresh rosemary finely chopped
  • 1/2 teaspoon anise seeds
  • 1/2 cup orange marmalade use a good quality
  • 1/2 cup slivered almonds toasted
  • candied orange peel for garnish optional

Instructions

  • Grease a 9 inch springform pan and set aside.
  • Preheat the oven to 350 degrees F.
  • Add the almonds with 1 teaspoon of granulated sugar in a food processor and pulse till very finely ground.
  • In a medium size bowl whisk together the finely ground almonds, all purpose flour, baking powder and set aside.
  • In a separate large bowl, beat the eggs together with an electric mixer for about 1 minute.
  • Add in the sugar, olive oil, milk, orange juice, lemon zest, chopped rosemary and anise seeds and mix well for about another minute.
  • Add the flour mixture to the egg mixture and mix until well combined.
  • Pour the cake batter into the prepared pan.
  • Bake the cake for 35 to 40 minutes or until a toothpick inserted in the middle comes up clean.
  • The cake will be medium brown in colour when done and the top will spring back to the touch.
  • When ready remove from the oven and place the cake (while still in pan) onto a wire rack.
  • While still warm, spread the orange marmalade over the top of the cake with the back of a spoon.
  • Top with the toasted slivered almonds and allow the cake to cool.
  • When ready to serve simply release the cake from the springform pan, slice and serve
  • Garnish the slices with candied orange peel if desired or with sprigs of rosemary. Totally optional.

Notes

I strongly recommend a good quality orange jam for topping this cake, as these have a perfect balance between sweet and sour. The cheaper variety are simply too bitter and leave a sour taste. Simply my opinion!

Carrot Cake With Cream Cheese Frosting

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The absolute best Carrot Cake with Cream Cheese Frosting…ever! Two carrot cakes are baked and assembled together with the most luscious cream cheese frosting to form a two layered cake.

Carrot Cake with Cream Cheese Frosting

This recipe was originally published May 25, 2015 and republished May 4, 2019 with updated content and photos.

I forgot how much I loved carrot cake until I revisited this recipe. It’s like seeing a long lost best friend and not being able to get enough.

Memories came flooding back on all the times I’ve baked this cake for Sunday family gatherings at mamma’s house. It’s been a family favourite for a long while and just recently my sister requested the recipe. She raves about it all the time, claiming it’s “the best she’s ever tasted” !

I’m so glad to have found this recipe, type written…yikes, who even owns a typewriter anymore. It’s dog eared and slightly spattered with cake batter. It truly attests to the shear amount of times I’ve baked this deliciously moist cake.

Much of its moistness comes from sweet bits of crushed pineapple which makes a lovely contrast to the finely ground walnuts and carrots speckled throughout the cake.

Baking with Baby Dutch Carrots

What Pans Can I Use to Bake Carrot Cake?

You can most certainly serve it in a more traditional way by baking it in a 9 x 13 inch pan, as I’ve always done.

However, do keep in mind you’ll need to bake it for 50 to 60 minutes. Or simply until a toothpick inserted in the middles comes out clean. One batch of the cream cheese frosting will be enough for a 9 x 13 inch cake.

This time around, I decided to elevate it into a much more elegant 2 layered cake. Inspired by what is now being referred to as “naked cake” and I used 2, 9 inch round cake pans.

It’s a lovely way of making a cake with open layers. This has the icing peeking through the outer edges, giving it a more exposed look. I find it gives the cake a pretty and enchanting appeal!

Carrot cake with frosting.

Carrot Cake topped with frosting

How to Make Carrot Cake Frosting

You can either use an electric mixer when beating your cream cheese frosting or a food processor with a 4 cup capacity. Both methods work quite well but I do prefer my food processor as this gives me a wonderful smooth consistency in mere minutes.

I doubled the frosting amount for this 2 layered cake and used a 1M piping tip from Wilton to decorate the carrot cake.

You’ll have a little more than enough for the double layers so be as generous as you like!

How to Decorate a Two Layered Carrot Cake

To achieve the frilly icing border, you’ll want to start piping at the inner edge of your cake, working your self inward. Use an off set spatula to smooth the inside frosting while leaving the edges untouched.

I repeated the same with the top layer and piped a rosette in the middle of the cake. I wanted to achieve the look of a naked cake but with a frilly border!

Sliced carrot cake with frosting.

This recipe was given to me by Raoul whom I’ve never met. He was gracious enough to pass on this recipe through a mutual friend. He worked in our hospital cafeteria and had my colleagues and I running down every second Wednesday to get our carrot cake fix!

It’s that wonderful and you’ll want to make it over and over again!

And if your as much of a carrot cake lover as I am you’ll want to check out these Gluten Free Mini Carrot Loaves! It’s a slight variation on this 2 layered carrot cake. But minus the cream cheese.

Cream cheese frosted carrot cake.

Happy baking dear friends!

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Carrot Cake with Cream Cheese Frosting
Print Recipe

Carrot Cake with Cream Cheese Frosting

A delicious 2 layered Carrot Cake with a luscious Cream Cheese Frosting that is simply perfect for birthdays, holidays or any other special occasion.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: Carrot Cake
Servings: 10
Author: Marisa

Ingredients

  • 1 1/2 cups sunflower oil or canola oil
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup walnuts finely chopped
  • 14 ounce can crushed pinapple well drained
  • 2 cups grated carrots about 3 medium sized

CREAM CHEESE FROSTING (double this amount for a 2 layer cake)

  • 3 ounces cream cheese
  • 2 teaspoon pure vanilla extract
  • 1/4 pound butter
  • 1/2 pound powdered sugar (icing sugar)

Instructions

  • Grease and flour 2, 9 inch round cake pans.
  • Preheat oven to 325 degrees F.
  • In a large bowl whisk the oil, sugar and eggs together until combined and set aside.
  • In a separate bowl, whisk the flour, baking powder, baking soda and salt.
  • Add the dry ingredients to the wet ingredients and stir until combined. 
  • Fold in the crushed pineapple, chopped walnuts and the grated carrots.. Do not over mix.
  • Divide evenly into the prepared pans.
  • Bake in the preheated oven for about 40 minutes or until a wooden skewer inserted in the centre comes out clean.
  • Transfer the pans on a wire rack and let cool completely in the pans.
  • Carefully release the cakes from the pans when cooled and ready to frost.

CREAM CHEESE FROSTING (double the amount for a 2 layer cake)

  • In a large bowl combine the frosting ingredients together. 
  • Starting on low speed and working your way to high, mix until the cream cheese frosting is smooth and creamy.

ASSEMBLING LAYERED CARROT CAKE

  • Carefully place one cake on a large serving platter.
  • To make the frilly icing border, use a piping bag inserted with a 1M piping tip.
  • Fill the piping bag with the frosting and start piping at the inner edge of your cake, working yourself inward.
  • With an off set spatula or the back of a large spoon, smooth the inside frosting and leave the edges untouched.
  • Top with the second layer of cake and repeat with more frosting.
  • Pipe a rosette on the top middle of cake and garnish with mint leaves.
  • Slice and enjoy with your favourite cup of coffee or tea.

 

Italian Orange Frittelle (Italian fried dough balls)

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Italian Orange Frittelle are deep fried dough balls with a soft cake like interior and crispy outer layer. These little morsels are partially made with finely ground almonds, scented with orange mandarin zest and the warmth of vanilla.

Italian Orange Fritelle  

Lately, I’ve been loving these sweet mandarins. And in my home they’re purchased by the bag full whenever the super market stalls are brimming with these citrus fruits. 

Usually, I simply peel them and enjoy these delectable fruits from fresh. 

However, I find their grated peel adds a lovely citrus scent to any baked goods. You can squeeze out the fresh juices and use them in your favourite recipes.

There’s no waste here at all but simply another way of making use of this lovely fruit.

Plateful of orange mandarins for making frittelle

Frittelle, Italy’s Carnival Food

For all the many ways Italy celebrates Carnival season you’ll probably have just as many varieties of deep fried fritters.

The festivities during this period start in February and are truly extravagant. It’s a procession of elaborate floats and costumes with singing and dancing.

The sweets are just as rich as the costumes worn by those celebrating and usually consist of deep fried morsels of goodness.

Growing up, Castagnole Fritte, made with leavened dough were always enjoyed right up until the Easter holiday. I sometimes fill mine with whatever flavoured jam I may have on hand.

Another popular Italian fritter in my home are Zeppole, Ricotta Doughnuts. These are so incredibly light considering the ricotta in the mix.

Freshly fried orange fritters

Today we’re making neither a leavened based fritter nor a ricotta one. 

They’re really quite simple and don’t require much hands on time.

These Italian Orange Frittelle stand apart from other fritters as they have finely ground almonds in the mix. 

 

Plateful of orange fritters

How to make orange scented sugar

I’ve taken an extra step of pulsing the sugar together with the orange mandarin zest. Easy right?

It takes one minute of your time and yields such a lovely perfumed sugar concoction.

You’ll have a wonderful citrus aroma in every bite!

Easy orange frittelle recipe

Tip Of The Day

Here’s a tip I learned from Stefan’s Gourmet Blog. 

Stefan gave me an excellent tip on how to accidentally prevent making nut butter when grinding nuts.

All you need to do is simply add sugar when grinding the nuts!

Easy to make orange fritters

Enjoy these fritters while still hot with a dusting of powdered sugar and your favourite hot beverage. 

You’ll find them simply addictive!

Happing Baking!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Mandarin orange frittelle
Print Recipe

Italian Orange Frittelle

Italian orange frittelle are deep fried dough balls with a soft cake like interior and crispy outer layer. They're partially made with finely ground almonds and scented with orange mandarin zest and vanilla.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: Italian
Keyword: Italian frittelle, doughnuts, orange, mandarin, fritters
Servings: 24 Frittelle doughnuts
Author: Marisa

Ingredients

Ground Almond Mixture

  • 1/2 cup almonds
  • 1 teaspoon powdered sugar

Orange Sugar Mixture

  • 1/4 cup granulated sugar
  • 1 heaping tablespoon mandarin orange zest

Frittelle Batter

  • 1 large egg
  • 2 1/2 ounces mandarin orange juice freshly squeezed
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cup all purpose flour sifted
  • 2 teaspoons baking powder
  • a pinch of salt I used fine sea salt
  • vegetable oil for deep frying
  • 1/3 cup powdered sugar for dusting over the fritters

Instructions

  • In a food processor, pulse together the almonds with 1 teaspoon of powdered sugar until very fine in texture.
  • Transfer the almond mixture to a small bowl and set aside.
  • In the same processor pulse together the granulated sugar with the mandarin orange zest.
  • In a large bowl beat together the orange sugar mixture with the egg, orange juice and vanilla extract until combined.
  • Add in the ground almond mixture, the sifted flour, baking powder, a pinch of salt and stir the mixture until well combined.
  • In a large heavy pot or a dutch oven, pour in enough oil to reach 2 inches high and heat to 350 degrees F. Preferable using a candy thermometer for accuracy.
  • Use a 1 1/2 inch cookie scoop or 2 small spoons to drop bits of dough into the hot oil. Don't overcrowd the fritters.
  • Fry the fritters for about 1 1/2 minutes turning often with a slotted spoon until they are puffed up and have an all around golden brown colour in appearance.
  • Use a slotted spoon to remove the fritters from the pot and allow to drain on a paper lined cookie sheet.
  • Repeat with the remaining batter.
  • When finished frying the remaining frittelle, dust the fritters with powdered sugar and serve while still warm.