PIZZICOTTI: MOUTHWATERING SICILIAN ALMOND SOFT PASTRIES

Almond pizzicotti are a staple of Sicilian pastry shops, embodying the island’s rich culinary traditions.

With a soft texture, fragrant aroma, and the delicate sweetness of almonds, these cookies are a must-try.

This recipe takes a lighter approach, reducing sugar to highlight the almond’s natural flavor.

Why You’ll Love This Recipe

• Authentic Sicilian Flavor: A taste of Sicily in every bite.
• Simple and Quick: Requires just a few ingredients and straightforward steps.
• Perfectly Balanced: Less sugar allows the almond flavor to shine.

Cooking Time: 1 hour (plus resting time)

Servings: 20 cookies

Ingredients

• 2 ½ cups almond flour (or finely ground almonds)
• ¾ cup powdered sugar
• Powdered sugar for decoration, to taste
• 2 egg whites
• ¼ tsp almond extract
• Zest of 1 lemon

Method

Prepare the Dough:

• In a bowl, whisk the egg whites until foamy.
• Add the almond extract and grated lemon zest, and whisk again until combined.
• Gradually add the powdered sugar, mixing well with a spoon.
• Stir in the almond flour and continue working the dough with a spoon, then switch to your hands.
• Knead gently until the dough is smooth and soft. Avoid over-kneading.
• Refrigerate the dough for at least 30 minutes.

Shape the Cookies:

• After chilling, take the dough out and form small, evenly-sized balls.
• Roll each ball in powdered sugar to coat it fully.
• Place the coated balls on a baking sheet lined with parchment paper.
• Pinch each ball with two fingers to create the classic pizzicotti shape.

Rest the Cookies:

• Let the shaped cookies rest in the refrigerator for at least 4 hours.
• For a quicker option, freeze them for 45 minutes, though longer refrigeration yields better results.

Bake the Cookies:

• Preheat the oven to 350°F (175°C).
• Bake the pizzicotti for about 12 minutes, or until the edges are lightly golden.
• Remove from the oven and let cool before serving.

Tips for Success

• Choose Quality Almond Flour: High-quality almond flour or freshly ground almonds ensure the best flavor.
• Rest for Flavor: Allowing the dough to rest enhances the almond flavor and improves texture.
• Don’t Overbake: Keep an eye on the cookies to maintain their soft texture.

Nutritional Facts (Per Cookie)

These Almond Pizzicotti are a fragrant and delightful Sicilian treat, perfect for tea time, festive occasions, or as a sweet indulgence anytime. Their irresistible aroma and delicate flavor will transport you straight to a Sicilian pastry shop. Buon appetito!

Pizzicotti: Mouthwatering Sicilian Almond Soft Pastries

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Cook Time 1 hour hr

Servings 20 Cookies

Calories 90 kcal

Ingredients

  

• 2 ½ cups almond flour or finely ground almonds
• ¾ cup powdered sugar
• Powdered sugar for decoration to taste
• 2 egg whites
• ¼ tsp almond extract
• Zest of 1 lemon

Instructions

 

Prepare the Dough:

• In a bowl, whisk the egg whites until foamy.
• Add the almond extract and grated lemon zest, and whisk again until combined.
• Gradually add the powdered sugar, mixing well with a spoon.
• Stir in the almond flour and continue working the dough with a spoon, then switch to your hands.
• Knead gently until the dough is smooth and soft. Avoid over-kneading.
• Refrigerate the dough for at least 30 minutes.

Shape the Cookies:

• After chilling, take the dough out and form small, evenly-sized balls.
• Roll each ball in powdered sugar to coat it fully.
• Place the coated balls on a baking sheet lined with parchment paper.
• Pinch each ball with two fingers to create the classic pizzicotti shape.

Rest the Cookies:

• Let the shaped cookies rest in the refrigerator for at least 4 hours.
• For a quicker option, freeze them for 45 minutes, though longer refrigeration yields better results.

Bake the Cookies:

• Preheat the oven to 350°F (175°C).
• Bake the pizzicotti for about 12 minutes, or until the edges are lightly golden.
• Remove from the oven and let cool before serving.