Fried Shards of Dough with Almonds – Crostoli Di Mandorle

5 from 6 votes
Prep Time 40 mins
Cook Time 30 mins
Rest Time 1 hr
Total Time 2 hrs 10 mins
Course Dinner
Cuisine European
Servings 12 people


For the dough:

  • 30 g Orange peel
  • 2 tsp Cinnamon powder
  • 1 tsp Bitter Almond Flavoring
  • 30 g Milk
  • 2 Eggs, size S
  • 1 Pri Salt
  • 1 tsp Lemon juice
  • 100 g Sugar
  • 50 g Butter or margarine
  • 100 g Almonds, white, finely grated
  • 350 g Flour, type 405

To garnish:

  • 6 tbsp Sugar
  • 2 tsp Cinnamon, (optional)


  • Heat the margarine in a water bath to 40 degrees. Cut the orange peel into small pieces and put it together with the cinnamon, the bitter almond aroma and the milk in a blender beaker and puree for 1 minute at high speed.
  • Beat the eggs and place in a mixing bowl with the salt and sugar. Mix with a whisk until foamy white. Mix in the milk mixture. Mix in the liquid margarine while the machine is running. Swap the whisk with a dough hook. Then add the grated almonds and mix well.
  • While the machine is running, add the flour by the tablespoon and knead into a smooth, firm dough. If necessary, add a little flour or milk. Let ripen in foil in the refrigerator for 60 minutes.
  • Cut the dough into strips and roll them out thinly with a pasta machine (up to level 2). Cut the strips with a pastry wheel into any diamond-shaped pieces and cut them in the middle (see photo).
  • Heat the frying oil in a deep fryer or wok to 160 - 170 degrees. Fry the broken pieces of dough on both sides until light brown. Drain on paper towels and sprinkle with very fine sugar or a mixture of sugar and cinnamon. Serve warm and enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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