Neapolitan Cartucce
- Vegetarian
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 20 min
- Makes: 16 pieces
- Cost: Low
PRESENTATION
Neapolitan cartucce are classic Italian pastries that really capture the heart and soul of Naples and southern Italy. You’ll often find these little gems in local bakeries, nestled right next to other favorites like taralli and almond paste cookies. So, here's the thing: what makes the Neapolitan cartucce recipe really special is their tender and moist texture. No heavy cream or chocolate here—just a light mix that can be enjoyed anytime. It's got that sweet traditional flavor that defines authentic Neapolitan desserts. In Naples, grabbing a cartuccia with a hot espresso after a meal? Yeah, it turns an ordinary afternoon into pure southern comfort.
In Campania, enjoying cartucce napoletane is something special. These almond paste cookies keep it simple, letting the nutty, rich flavor shine—no fuss at all. Bite into one and you'll find a crispy edge on the outside, with the inside staying moist and slightly chewy. That's why folks love them. Local twists might include pistachios or a dusting of powdered sugar, but the core is always that honest almond taste. You see them all over Naples—from bustling bakery counters to family gatherings where everyone craves something sweet yet light. The Neapolitan cartucce recipe is like a gateway into the world of Italian almond sweets and other tasty creations. Whether you're into tender almond-based pastries or looking to explore real southern Italian treats, cartucce offer a taste of Naples' charm. For sure, you quickly get why locals cherish these as their go-to for a sweet fix, especially when paired with good company and a strong coffee. Cartucce make you feel like you've stumbled on a tasty piece of Naples, linking you to the rich culinary traditions of southern Italy. And you know, it's all about enjoying easy joys and the comforting flavors of Italian pastry heritage.
- INGREDIENTS
- Ingredients for about 16 Neapolitan cartridges
- Peeled almonds ⅛ cup (20 g)
- Powdered sugar 4 ½ tsp (20 g)
- Water 2 tsp (10 g)
- Sugar ½ cup (85 g)
- Butter 6 tbsp (85 g) - at room temperature
- Eggs 1.8 oz (52 g) - (1 medium)
- Type 00 flour 0.92 cup (115 g)
- Almond extract 0.1 tsp (0.5 g) - bitter
How to prepare Neapolitan Cartucce
To prepare the Neapolitan cartridges, first place the powdered sugar 1, almonds 2, and water 3 in the bowl of a food processor with blades.
Blend everything until you get a cream 4 and transfer it to a small bowl 5. In another bowl, add the room-temperature butter 6,
the sugar 7, and the bitter almond essence 8. Work everything with an electric mixer 9 for a few minutes until the butter is whipped.
At this point, add the almond cream prepared earlier 10 and work again with the mixer 11 until you get a uniform mixture. Then add the whole egg 12
and turn the mixer back on to let it absorb 13. Finally, add the flour all at once 14 and work first at low speed and then slightly increase it 15.
Once you have obtained a well-whipped, smooth, and homogeneous mixture 16, transfer it into a pastry bag without a nozzle 17. Then place the metal cylinders with a diameter of approximately 1 inch and a length of 1.75 inches on a baking tray lined with parchment paper and get the typical baking papers 18.
Roll them and insert one into each cylinder 19. Fill them with the mixture up to the edge of the metal cylinders (20-21). With these doses, you will get about 16 cartridges. Bake in a preheated static oven at 350°F for about 20 minutes, on the middle shelf.
When they are golden brown on the surface, remove them from the oven and let them cool slightly 22. Then gently remove the cartridges from the metal cylinders (with all the paper) and transfer them to a tray 23. The Neapolitan cartridges are ready to serve 24.