- 130 gr sweet almond powder
- 130 gr sugar
- 2 egg whites
- 1 spoon of flower blossom water
- 1 spoon of almond oil
- sweet almond flakes
- a bowl
- a whip
- a pastry bag
- a spoon
- the brush kitchen
- greaseproof paper
Whisk the egg whites in the bowl and mix them with the almonds powder, sugar and orange blossom water until you get a consistent dough, like a mashed boiled.
Put the mixture into the pastry bag and form biscuits with an half-monn shape on a baking tray, previously covered with parchment paper lightly brushed with almond oil; cover the biscuits with almond flakes. Cook over moderate heat (150°) until they become golden brown.
Who revisited these traditional sweet biscuits was Benedetto Ferro, former sailor with the passion for confectionery, who in 1872 opened a pastry shop in Finale Marina, which is still open.
The etymology, probably of Arabic origin (kefir = moon), comes from the half-moon shape they are given. The word seems to come from the German term Kipfel, sweet crescent shaped designed by a Viennese baker to celebrate the liberation of the city from the Turks in 1683.
Recipe courtesy of Istituto Migliorini Finale Ligure.