The origin of the Genoese “quaresimali” is very ancient and has been handed down for centuries thanks to the historic patisseries of the Ligurian capital who continue to produce them with the care and expertise of which they are custodians.
Marzipan replaces the animal fat, thanks to an intuition of the Augustinian nuns of the church of San Tommaso (now destroyed) who, probably during the sixteenth century, gave life to these flavorsome biscuits prepared only with flour, almonds, sugar and orange blossom water.
250 grams of peeled almonds
200 grams of sugar
2 egg whites
flour (as required)
2 or 3 teaspoons of orange blossom water
jam (fig & lemon or apricot)
fennel seed dragees
Put the almonds together with the sugar in the mixer. Beat the egg whites until stiff and gently add them to the almond and sugar mixture until the mixture is well compacted and uniform. Add the orange blossom water and the amount of flour needed to dry the dough until it no longer sticks to your hands.