Broad beans
Favette
Traditional almond sweets in three variations: vanilla, alchermes and chocolate, soft and fragrant.
Favette are small almond sweets, prepared in three different flavors and characterized by a soft consistency. The base combines finely ground almonds, sugar, flour and egg whites; the result depends above all on the balance between almonds and sugar and on a process that keeps the mixture frothy. Vanilla and white rosolio offer a delicate note, rose water and alchermes They add aroma and color, while grated chocolate adds a more intense flavor. Baking should be done in a slightly warm oven, a necessary condition to prevent these sweets from drying out excessively. Favette are a traditional Italian dessert and are popular for All Souls' Day.
Instructions
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8 steps · natural Italian voice
Dry the almonds
2880 minSpread the blanched almonds, already ground quite finely, on a sheet of parchment paper. Let them dry for a couple of days, so they can lose excess moisture and blend better into the dough. When finished, they should be dry to the touch, but not toasted or browned.
Prepare the batter
Pour the flour into a bowl and add the first egg whiteMix until you obtain a smooth, uniform batter, free of lumps. The initial consistency should be soft and smooth, fluid enough to gradually incorporate the subsequent ingredients without forming thickeners.
Complete the dough
Gradually join the other two egg whites, then add the sugar and the dried almonds. Work the mixture until frothy: the mixture should appear well-blended, soft, and slightly airy. Do not stop mixing until there are no dry or separated particles left in the bowl.
Divide the tastes
Divide the dough into three parts of as similar weight as possible. Flavor the first with a little vanilla and white rosolio; add the rose water and thealchermes; add the grated chocolate to the third. Mix each portion separately until the color and flavors are evenly distributed.
Shape the loaves
Form each dough into regular-sized loaves. Keep the shape compact and uniform, so that subsequent squares will be similar in size and cook evenly. The dough should remain soft but firm enough to be shaped without falling apart.
Shape the beans
Cut the loaves into squares, then roll each portion between the palms of your hands until you obtain a ball. Work gently so as not to crush the dough too much: the balls should be smooth, compact, and uniform in size.
Arrange on the baking sheet
Line up the balls on a baking sheet covered with parchment paper, leaving a small space between them. Make sure they don't touch and that they're arranged with the flat surface facing up, so they cook evenly.
Cook over low heat
Bake in a slightly warm oven, avoiding excessive heat. A moderate temperature is essential to maintain their softness: they should be delicately firm, without a pronounced color or an excessively dry surface.
Chef's Tips
The editorial staff recommends keeping the oven just warm: too high a temperature would dry out the beans and compromise their characteristic softness.
Ingredients
- Ingredients for 4 people
- (8.82 oz) 250 g blanched almonds
- (4.41 oz) 125 g flour
- 3 egg whites
- (8.82 oz) 250 g sugar
- 1 small glass of white vanilla rosolio
- 1 small glass Of alchermes (Italian red spiced liqueur) rose water
- (1.76 oz) 50 g grated chocolate
Can't find it in the US?
- rosolioHard to find in the US
Vodka and simple syrup in equal parts with a few drops of rose water
- alchermesHard to find in the US
Equal parts grenadine and light rum with a pinch of cinnamon
Or: Alcohol-free: grenadine or cherry syrup
Gives the red color; the spice profile is simpler.
⚠️ Automatic ingredient-based detection. Always check product labels.
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