Paste di Mandorla | Sicilian Almond Cookie Recipes
Updated: May 4
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)
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.