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

1. 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.
2. Add in your cornstarch and cinnamon bark and blend again.
3. 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.
4. Let it cool to room temperature for 2 hours. Transfer to fridge for at least 2 hours. Top with roasted almonds.