This Easter, I finally tried my nonna’s budino di mandorle. Budino di mandorla, or almond pudding, is a naturally gluten-free and vegan dessert in Italy. And it happens to be one of my grandma’s specialties.
Admittedly, the gooey texture of it never tempted me when I was young. But this time, I tried it, and fell in love with it. Not too sweet, luxuriously almond-y, and refreshing, it’s a magnificent dessert to welcome in the spring.
Budino di Mandorle, GF + V
Ingredients
- 1 – 250g block almond paste (marzipan)
- 900 ml – 1 L water, room temperature
- 8 heaping tbsp cornstarch
- 2 inches cinnamon bark, chopped
- 1 lemon rind
- 2/3 cup roasted almonds, chopped
How To
- Blend 1 block of almond paste with 500 ml of water. Then add in other 500 ml until well incorporated. If it is too sweet, add extra 100 ml water.
- Add in your cornstarch and cinnamon bark and blend again.
- Transfer to medium pot over medium-high flame. Add in the lemon rind. Stir. Once the mixture begins thickening, change the flame to medium, and then medium-low. Once it bubbles, turn the flame off.
- Let it cool to room temperature for 2 hours. Transfer to fridge for at least 2 hours. Top with roasted almonds.