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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!

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)

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.

Buon appetito!


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