Paste di Mandorla | Sicilian Almond Cookie Recipes
Appearances can be deceiving. These cookies don't look like much but they are truly delicious. We've never given one to a single person who hasn't exclaimed "oh, wow!" after biting in.
They're soft, almost gooey, with a delicious almond taste. They're also incredibly easy to make!
Watch the Pasta Grammar video where we make this recipe here:
Makes 20-25 cookies.
For this recipe, you will need:
- 4 1/2 tbsp (70g) egg whites
- 1 tsp almond extract
-2 1/2 cups (250g) almond flour
- 1 1/2 cup (180g) powdered sugar
- Granulated and/or powdered sugar for dusting (see below)
- Toppings such as candied cherries or whole almonds (optional, see below)
Place the egg whites into a large mixing bowl and whisk them with a fork for a few minutes until they become slightly foamy. Add the almond extract, almond flour, and powdered sugar.
Mix the ingredients by hand. A dough will form quickly; shape this into a large ball, wrap in plastic wrap and freeze it for 10 minutes.
Meanwhile, preheat an oven to 340 degrees F (170 C) and line a large baking sheet with parchment paper.
After the 10 minutes are up, it's time to make the cookies! Tear off chunks of the dough and roll them into balls about 2-inches (5cm) in diameter. Toss them in granulated sugar, press a shallow hole in the top with your finger, and place a candied cherry or almond into the depression.
A "topping-less" alternative is to dust the ball in powdered sugar, place it on a flat surface, and use your thumbs and index fingers to pinch the top into a sharp ridge.
Arranged the cookies on the baking sheet. Bake for 17-20 minutes, or until the bottoms of the cookies are golden. Allow to cool completely before eating.