Ingredients

For the Shortcrust Pastry

• 4 cups all-purpose flour (500 g)
• 2/3 cup potato starch (100 g)
• 1 cup lard (220 g)
• 1 1/3 cups powdered sugar (170 g), preferably vanilla-flavored
• 1 large egg
• 6 tablespoons cold water (90 g)
• 1 teaspoon vanilla extract (or 1 packet vanillin)
• Pinch of ground cinnamon
• Pinch of fine salt
• Grated zest of 1 organic lemon (optional)

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For the Cocoa-Almond Filling

• 3/4 cup unsweetened cocoa powder (70 g)
• 1/2 cup sweetened cocoa powder (60 g)
• 2 1/2 cups almond flour or finely ground toasted almonds (300 g)
• 1 cup granulated sugar (200 g)
• 1/3 cup chickpea flour (50 g)
• 1 1/2 cups water (370 g)
• Pinch of ground cinnamon
• 1/2 teaspoon vanilla extract (or 1 packet vanillin)
• 1/2 teaspoon grated zest of an organic lemon

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For Finishing

• Powdered sugar, for dusting

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👩‍🍳 Directions

1. Make the filling

If you’re using whole almonds, toast them lightly in the oven, let them cool completely, then grind them finely (but not too long, or they’ll turn into almond butter). In a medium saucepan, combine the almond flour, sugar, cocoa powders, cinnamon, vanilla, and lemon zest. Add the water and cook over medium heat, stirring constantly. Once it starts to simmer, lower the heat and slowly whisk in the chickpea flour through a fine sieve. Continue stirring until the mixture becomes thick and glossy. Remove from heat and let cool completely. Cover with plastic wrap and refrigerate for at least 2 hours, until firm and easy to shape.

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2. Make the pastry

In a large bowl or stand mixer with the paddle attachment, mix together the flour, potato starch, powdered sugar, lard, and the beaten egg until crumbly. Add water, vanilla, cinnamon, and lemon zest, then knead gently until a smooth dough forms. Wrap in plastic wrap and refrigerate for 1 hour.

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3. Assemble the cassatelle

Roll out the dough on a lightly floured surface to about 1/8 inch (3 mm) thickness. Cut circles about 4 inches (10 cm) wide. Place a spoonful of filling in the center, fold over into a half-moon, and press the edges to seal. You can use a ravioli mold for a neat finish.

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4. Bake

Arrange the pastries on a parchment-lined baking sheet, leaving space between each.
Bake in a preheated oven at 350°F (180°C) for 18–20 minutes, until the edges are just golden. They should stay pale on top and feel slightly soft to the touch — don’t overbake.

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5. Cool and dust

Let the cassatelle cool completely before dusting generously with powdered sugar.