SICILIAN ALMOND PASTRIES (GLUTEN-FREE)

Sicilian almond cookies, or Paste di Mandorla Siciliane, are a beloved dessert that captures the essence of the sun-soaked Mediterranean island.

Made with simple ingredients such as almond paste, egg whites and sugar, these delicate cookies are packed with almond flavor and a soft, chewy texture.

Perfect for any occasion, these Italian almond cookies are traditionally enjoyed during holidays or celebrations, but they are so delicious you’ll want to make them year-round.

With their golden, slightly cracked tops and melt-in-your-mouth texture, Sicilian Almond Pastries are a true taste of Sicily that will transport your taste buds to the charming streets of Palermo.

INGREDIENTS:

• 1 1/4 cup whole peeled almonds
• 1 egg white
• 1/2 cup + 1 tbsp  sugar
• few drops of almond essence
• orange zest as needed
• icing sugar as needed.

METHOD:

Grinding the almonds

Use a coffee grinder or food processor to coarsely grind the almonds. This helps break down the almonds into smaller pieces. Be sure not to grind them too finely at this stage, as you want the texture to remain somewhat coarse before moving on to the next step. If you are using a food processor, you may want to grind in short intervals to prevent the almonds from turning into almond butter.

Grinding the almonds with sugar

After grinding the almonds coarsely, add the sugar to the almond mixture. Grind again until the mixture reaches the consistency of a fine flour. This step is critical because it ensures that the almonds and sugar blend well together, giving the cookies their smooth, soft texture. You want the almond and sugar mixture to resemble almond flour, which will form the base of the dough.

Add the orange zest

Transfer the almond flour mixture to a bowl. Add the orange zest to the mixture and mix well. The orange zest adds a burst of fresh, citrusy flavor that perfectly complements the richness of the almonds. This is an important step to infuse the mixture with the aromatic notes typical of Sicilian almond cookies.

Add the egg white

Pour the egg white into the mixture of almonds, sugar and zest. The egg white acts as a binder and helps hold the dough together while keeping the cookies light and airy. Stir gently to incorporate the egg white without overworking the dough.

Form the dough and place it in the refrigerator.

Mix until the dough becomes firm and holds together when pressed. Once the dough is smooth but not too sticky, cover the bowl and place the dough in the refrigerator for at least 3 hours. Chilling the dough helps the flavors blend and makes it easier to shape the cookies. It also prevents the dough from spreading too much during baking.

Shape the balls

Once the dough has cooled, take portions of it and form balls. The balls can be the size of a walnut or slightly smaller, depending on the size of the cookies you prefer. The dough should be firm enough to hold its shape, but soft enough to form round, smooth balls.

Roll in powdered sugar

Roll each ball in powdered sugar to coat it generously. This will give the cookies their characteristic crunchy appearance and a sweet, powdery finish. After rolling them in the sugar, gently pinch each ball to give it the classic Sicilian almond cookie shape. The gentle pinching helps form the characteristic cracks that appear when baking the cookies.

Bake the cookies

Bake in a preheated oven at 175°C for about 15 minutes. Keep an eye on the cookies as they bake, because they should be lightly browned on the edges and remain soft in the center. While baking, the cookies will crack slightly on top, creating the characteristic appearance of Sicilian almond cookies.

Final Tip:

Allow the cookies to cool on a rack before serving, as they continue to firm up as they cool. Enjoy your Sicilian Almond Pastries with a cup of tea or coffee for a truly unique treat!