These 6-ingredient Sicilian Almond Cookies are the most delicious pure almond cookies ever! Quick, simple, and gluten-free.
There delightful Sicilian Almond Cookies will indulge your sweet tooth! Made with ground almonds and flavored with a hint of citrus, these gluten-free cookies are a classic treat that's perfect for any occasion. If you love trying Italian desserts, you must try these cookies!
Made with just 6 simple ingredients and 15 minutes of baking time, these Sicilian delicacies will make the perfect last-minute treat or gift!
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What are Sicilian Almond Cookies?
These Sicilian Almond Cookies, also known as "pasticcini di mandorla" or "paste di mandorla", are sweet almond-infused cookies with a chewy interior that can be found in many bakeries throughout Sicily.
They are typically made with ground almonds, egg whites, citrus, and sugar and are served on special occasions or given as gifts during the holiday season. These chewy almond cookies are a perfect accompaniment to cup of coffee or tea.
These little bites have a very subtle almond flavor, which is much less intense than marzipan. The cookies are filled with an abundance of almonds and the perfect amount of citrus flavor from lemon zest.
Ingredients and Variations
Almond Flour - Use good quality store-bought almond flour. You can also use whole almonds and make your own almond flour from scratch instead, so that every bite has some texture, crunch, and pure almond flavor. It takes more time, but it's well worth it and you can perform this step in advance.
Sugar - You can use granulated or caster sugar.
Egg Whites - For structure and stability. Use room temperature eggs. You do not need to whip the egg whites separately for Sicilian Almond Cookies.
Honey - For natural sweetness. Use regular honey or floral honey. I like to use acacia honey, which has a very neutral floral aroma.
Lemon Zest - For a slightly citrusy twist. You can also use orange zest.
Powdered Sugar - For dusting
For topping these cookies, you can use candied cherries, whole almonds, or crushed nuts such as pistachios.
How to Make your Own Almond Flour
Making almond flour is easy - it only takes one ingredient, a saucepan, a colander, and a food processor.
To make 250g (2 cups) of almond flour, you will need an approximate equivalent of almonds by weight (i.e., 250g raw almonds).
If you're starting off with raw unblanched almonds with the skin on you will need to blanch the almonds to be able to remove the skin easily:
- Bring 2 cups of water to a complete boil in a small pan. Then, place your almonds and cover the pan, leaving the heat on (boiling).
- Boil the almonds for precisely 1 minute. Once ready, drain the almonds in a colander placed in a sink and run them with cold tap water.
- Now, it will be easy to squeeze the almonds out of their skin. Discard the skins and place the almonds in a single layer on a flat cookie sheet lined with parchment paper.
- Preheat your oven to 170 °C and roast the almonds for 10 minutes in the oven. Do not skip this step. The slight roasting helps to "dehydrate" the almonds so that your almond flour will be dry enough and won't stick together.
- Once the almonds are dehydrated, place them in the food processor, and mix for 1-2 minutes until the almonds are finely ground. Do not overmix here as the almond flour would start sticking together, and you'll end up with almond butter.
How to Make Gluten-Free Sicilian Almond Cookies
Preparation
Preheat the oven to 180°C (356F)
Line a large baking tray with parchment paper
Mixture
Using a large mixing bowl, place egg white and sugar and mix together until combined. You can use a handheld mixer, or a stand mixer fitted with the paddle attachment for this step.
Add the lemon zest, honey, and almond flour (sifted) and mix until combined. The "cookie dough" should resemble a thick paste.
Assembly
Take tablespoonfuls of dough and roll each into a ball. Place onto lined baking sheet. Repeat for the remaining cookie dough.
Place a whole almond or candied cherry on top of each cookie. Alternatively, roll the cookies into crushed pistachios or other nuts.
Baking
Bake for 10-15 minutes or until lightly golden brown at the sides. The top of the cookies should be slightly cracked. Let cool for 5-10 minutes on a cooling rack,
Dust with powdered or icing sugar and serve.
Making Ahead and Storing
Store these Italian cookies in an airtight container for up to 1 week at room temperature.
Make sure to let the cookies cool down completely before storing.
FAQs
Yes, these cookies can be frozen for up to 2 months.
Let the cookies cool down completely, and freeze in a freezer bag or freezer-safe container. If layering the cookies, add a layer of parchment paper between the cookies.
Thaw overnight before serving.
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Sicilian Almond Cookies
Ingredients
- 250 g almond flour (2 cups), or homemade almond flour (see notes)
- 150 g granulated sugar (¾ cup)
- 2 egg whites
- 2 tsp. honey
- zest of half a lemon
- 1 tbsp. powdered sugar
Toppings
- candied cherries
- whole almonds
Instructions
- Preheat the oven to 180°C (356F) and line a large baking sheet with parchment paper.
- Place egg whites and sugar in a large bowl of a stand mixer fitted with the paddle attachment (you can also use a handheld mixer). Mix for 1-2 minutes on medium speed until combined. Note: You do not need to whip the egg whites.
- Add lemon zest, honey, and sifted almond flour and mix until combined. The mixture should resemble a thick paste.
- Take a tablespoonful of dough and roll into a ball. Place onto lined baking sheet. Repeat for the remaining cookie dough.
- Place a whole almond or candied cherry on top of each dough ball.
- Bake for 10-15 minutes or until lightly golden brown at the sides. The top of the cookies should be slightly cracked. Let cool for 5-10 minutes on a cooling rack, dust with more powdered sugar, and serve.
Notes
- If you're starting off with raw almonds with the skin on, blanch the almonds first.
Bring 2 cups of water to a complete boil in a small pan.
Place the raw almonds and cover the pan, leaving the heat on (boiling).
Boil for exactly 1 minute. Once ready, drain the almonds in a colander placed in a sink and run them with cold tap water. - Gently squeeze the almonds out of their skin. Discard the skins and place the almonds in a single layer on a flat baking sheet lined with parchment paper.
- Preheat your oven to 170 °C and roast the almonds for 10 minutes in the oven. Do not skip this step. The slight roasting helps to "dehydrate" the almonds so that your almond flour will be dry enough and won't stick together.
- Once the almonds are dehydrated, place them in the food processor, and mix for 1-2 minutes until the almonds are finely ground. Do not overmix or the mixture will turn to almond butter.
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