Sunday, May 19 2024

These are the signature sweets of Sicilian pastries, spread throughout the island with different shapes and textures, but prepared with almonds only-flour is banned-and decorated with cherries and various candied fruits, almonds, coffee beans or other, in the end in fact, what counts is the almond.





  • 5 cups of almond flour (you can grind almonds)
  • 2 ¾ cups of powdered sugar
  • 6 eggs
  • 2 tbsp of honey
  • 1/2 cup of candied orange peels
  • 5 drops of bitter almond aroma



Blend the candied orange peels well in a bowl (they are used to make the cakes softer).

Add the almond flour, powdered sugar, two tablespoons of honey, unbeaten egg whites and almond flavoring drops to the blended peels.

Knead everything together until you get a dough that is not too soft, to prevent them from losing their shape during baking and becoming “pancakes,” but not too hard either, otherwise they would not come out of the preparation bag.

Prepare the pastries:

Take baking sheets and line them with baking paper.

Place the mixture in a pastry bag with a wide, ribbed nozzle.

Press gently to create the cakes, spacing them apart, and then garnish with an almond or candied cherries or whatever you prefer.

Bake in a preheated oven at 180°C (350°F) for 10 minutes, but the time is approximate and depends very much on the type of oven.

In any case, you should get pastries that are golden brown on the outside but soft on the inside.

Remember that they harden as they cool, so if they are golden brown but still too soft, wait for them to cool to get the right result.

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