DessertSnack

Frutta Martorana

Name: Frutta Martorana
Prep time: 1 h
Total time: 3 h
Yield: 8 servings
Cuisine: italian, sicilian
Ingredients: 250 g almond flour; 250 g powdered sugar; 60 g glucose syrup; 30 ml water; 0.5 tsp almond extract; 1 pcs food coloring gel or liquid, various colors; 1 pcs food grade varnish (optional)

Indulge in the exquisite tradition of Frutta Martorana, a vibrant Sicilian confection crafted from finely ground almonds and sugar. These charming, hand-shaped 'fruits' boast a delicate, sweet flavor and a surprisingly realistic appearance, making them a delightful vegan treat perfect for special occasions or a unique gift.

An original recipe by Forkin

Total time: 3 hr
Serves: 8
Difficulty: Medium
Per serving: 322 kcal

Allergen information: may contain En:Nuts, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 galmond flour
250 gpowdered sugar
60 gglucose syrup
30 mlwater
0.5 tspalmond extract

decoration

1 pcsfood coloring, gel or liquid, various colors
1 pcsfood grade varnish(optional)

Equipment

Large mixing bowl · Spatula · Parchment paper · Baking tray · Fruit molds (optional) · Small brush (optional) · Chef's knife (optional) · Cutting board (optional) · Gloves (optional)

The method

Step by step

1
In a large mixing bowl, thoroughly combine the almond flour and powdered sugar, ensuring no lumps remain.
About 2 min
Cook’s note: Sifting the almond flour and powdered sugar before combining will result in a smoother, more refined paste.
2
Pour the glucose syrup, water, and almond extract into the dry almond mixture.
About 1 min
3
Begin kneading the mixture by hand within the bowl, gradually bringing it together until a cohesive dough starts to form.
About 5 min
Cook’s note: Initially, the mixture might seem crumbly, but continued kneading will activate the natural oils in the almond flour, binding it together.
4
Transfer the dough to a clean, lightly dusted work surface and continue kneading for approximately 5-7 minutes, until it becomes smooth, pliable, and firm but not sticky.
About 7 min
Cook’s note: If the dough feels too dry and crumbly, add water a few drops at a time. If it's too sticky, incorporate a small amount of additional powdered sugar until the desired consistency is achieved.
5
Divide the prepared almond paste into as many portions as you have distinct food coloring shades planned for your fruits.
About 2 min
Cook’s note: Consider the variety of fruits you want to create (e.g., red for apples, yellow for lemons, green for limes) to determine the number of portions.
6
Add a tiny amount of food coloring gel or liquid to one portion of almond paste and knead it thoroughly until the color is uniformly distributed throughout the dough.
About 5 min
Cook’s note: Always start with a very small amount of food coloring; it's easier to add more to deepen the shade than to lighten an overly dark color.
7
Repeat the coloring process for each remaining portion of almond paste, using different food colors to create a vibrant palette.
About 10 min
Cook’s note: Wear gloves to prevent your hands from staining, especially when working with darker food colorings.
8
Lightly dust your chosen fruit molds with powdered sugar, or prepare a clean surface for hand-shaping.
About 1 min
Cook’s note: Dusting molds ensures the delicate shapes release easily without sticking or tearing.
9
Take small pieces of the colored almond paste and press them firmly into the fruit molds, or meticulously shape them by hand into miniature fruits like apples, pears, peaches, plums, or citrus slices.
About 20 min
Cook’s note: For a realistic touch, use a small knife or toothpick to create details like leaf veins or fruit stems.
10
Carefully arrange the shaped Frutta Martorana on a parchment-lined baking tray, ensuring they are not touching each other.
About 2 min
11
Allow the shaped fruits to air dry at room temperature for a minimum of 2 hours, or ideally overnight, until their surfaces are firm to the touch.
About 2 hr
Cook’s note: This drying process creates a slight crust on the outside, helping the fruits maintain their shape and making them less prone to damage.
12
If desired, use a small, clean brush to apply a thin, even layer of food-grade varnish to the surface of each dried fruit, giving them a realistic, glossy sheen.
About 5 min
Cook’s note: Apply varnish sparingly to avoid a sticky finish; a thin coat is sufficient for a beautiful luster.

Per serving

Nutrition

41%Score

Calories: 322kcal
Protein: 6.6g
Carbs: 43.3g
Fat: 15.6g
Fibre: 3.1g
Sugar: 37.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

These beautiful almond paste fruits are traditionally enjoyed during All Saints' Day in Sicily, but they make a wonderful, unique gift or a stunning addition to any dessert platter year-round. For an extra touch of authenticity, you can add a tiny clove or a small piece of cinnamon stick as a 'stem' for some of the fruits. They pair wonderfully with a strong espresso or a sweet dessert wine.

Storage

Store Frutta Martorana in an airtight container at room temperature, away from direct sunlight and humidity. Layer them with parchment paper to prevent sticking.