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  • Writer's picturePasta Grammar

Paste di Mandorla | Sicilian Almond Cookie Recipes

Updated: May 4, 2023

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!


sicilian-italian-cookie-s-recipe-biscotti-almond-mandorla-paste-di-sicily-italy-simple-best-easy-quick
Sicilian Almond Cookie Recipe | How to Make Italian Paste di Mandorla Cookies

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)


Begin by whisking the egg whites in a large mixing bowl with a fork for a few minutes until they become slightly foamy. Then add the almond extract, almond flour, and powdered sugar and mix the ingredients by hand until a dough quickly forms. Shape the dough into a large ball, wrap it in plastic wrap, and freeze it for 10 minutes.


While the dough is freezing, preheat your oven to 340 degrees F (170 C) and line a large baking sheet with parchment paper.



After the 10-minute freezing period, it's time to shape the cookies! Take portions of the dough and roll them into balls about 2 inches (5 cm) in diameter. Coat the balls in granulated sugar, create a shallow indentation in the top with your finger, and place a candied cherry or almond into the dent. For an alternative presentation, you can skip the topping and instead coat the ball in powdered sugar, then press the top with your thumbs and index fingers to form a pointed ridge.


Arrange the cookies on the prepared baking sheet and bake for 17-20 minutes or until the bottoms are golden brown. Allow them to cool completely before serving.


Buon appetito!



17,017 views4 comments

4 opmerkingen


metis lamestiza
metis lamestiza
02 jul.

these are one of the quickest, easiest, and most delicious cookies i've ever made, and i'm a former pastry chef, so that ought to tell you how incredible they are! thank you so much for sharing such a superb recipe!

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robert.reyes1
robert.reyes1
06 aug. 2022

I made them as gifts... They were excellent. I packaged them and sent them to family, out of country..

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Linda Kirschbaum
Linda Kirschbaum
09 apr. 2022

Just made them! They are really good. Put chopped pistachios on some, a whole almond on others and then I baked some with an indent and put a little bit of Nutella on, after these were cool. All were delicious!

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brilliantatbreakfast
10 mrt. 2022

Made these today. Mine look nothing like this; they look very "rustic." I think this is because the almond flour came from Sprouts, which means it was ground with the skin on, hence the darker color. It's also somewhat more coarse. If I made them again, I'd 1) add a pinch of salt just to cut the sweetness a tiny big; and 2) use the whites of 3 eggs instead of 2 but keep some aside to add more if necessary. Wonderful cookie, though!

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