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sicilian Almond Cookies Recipe
Sicilian Almond Cookies, called Paste di Mandorla in Italy, are almond treats that are typical of the Sicilian tradition, but widespread throughout Southern Italy.These almond cookies are very scenic and colorful, and contrary to what you might think, they are really easy to make at home!You can make them in just a few minutes by simply mixing the ingredients by hand. Almond flour, sugar and egg whites. These are the main ingredients, plus of course some flavors and decorations.
Ingredients
For the Almond Cookies
- 250 g almond flour 2 ½ cups
- 180 g granulated sugar 1 cup
- 70 g egg 2 ½ oz of whites (the whites of 2-3 eggs, depending on the size)
- 3 almond extract drops, better if bitter
- 1 tablespoon honey acacia
- ½ lemon organic, the zest
For Decoration
- powdered sugar
- pistachios chopped (optional)
- candied cherries
- almonds blanched
Instructions
The Basic Dough (Pasta di Mandorle)
- In a bowl, combine 250 g (2 ½ cups) of almond flour, 180 g (1 cup) of granulated sugar, and 3 drops of almond extract flavoring. Mix together with a spatula or spoon.
- Add ½ organic lemon zest. Then add 70 g (2 ½ oz) egg whites (the whites of 2-3 eggs, depending on size) to the rest of the ingredients.
- Mix a little and then add 1 tablespoon of acacia honey. At this point it's best to briefly knead by hand until the ingredients are well combined. The dough should be soft but firm and a little sticky. This will take a few minutes. The dough for Sicilian almond cookies is ready! In Italy is called Pasta di Mandorle (almond paste).
Shape and Decoration
- CLASSIC ALMOND COOKIES: Take some of the dough and form balls of about 25-30 grams (~1 ounce) each. You should get 20-22 balls with the given amounts. Place icing sugar on a tray and roll the balls so they are all covered in sugar. Here's an alternative: roll the ball in chopped pistachios and then in icing sugar.
- "PIZZICOTTI" ALMOND COOKIES: This is a very popular and traditional shape. "Pizzicotto" means "pinch". You have to pinch the almond cookie with 3 fingers (thumb, index and middle finger) to get a slightly irregular shape with three indentations on the sides.
- ALMOND COOKIES WITH CANDIED FRUIT: Another classic shape, round almond cookies with a cherry (or candied orange peel) on top. Apply light pressure to the ball with your thumb to form the cherry hole. You'll see the characteristic cracks around the cookie.
- ALMOND COOKIES WITH WHOLE ALMONDS: Take a piece of dough, roll it into a ball and dust it with icing sugar. Decorate with a whole almond, pressing lightly. Some put the almond lying down, others straight up, as if it were stuck in the dough.
- ALMOND HORSESHOE COOKIES: You can also make small cylinders and roll them into a horseshoe shape or curve them into an "S". Dust them in icing sugar.
The Baking
- Place the almond cookies well apart on a baking sheet lined with baking paper. Preheat the oven to 180°C (356°F). When the temperature is reached, place the almond paste cookies in the oven and bake for 12 minutes. IMPORTANT: When the cookies are done baking, you will find them almost identical to before. They should remain clear and not brown - this is the secret to soft almond cookies.
- Immediately remove the pan from the oven and let them cool completely so that they take on texture. When they come out of the oven, it's normal for them to be very soft. You will see that they will be perfect when cooled. Crispy on the outside and with a nice soft heart!
Nutrition
Calories: 115kcalCarbohydrates: 13gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.002gCholesterol: 13mgSodium: 5mgPotassium: 10mgFiber: 1gSugar: 10gVitamin A: 19IUVitamin C: 1mgCalcium: 29mgIron: 1mg
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