Almond Pinches are more than just cookies: they are a concentration of tradition and exceptional taste. With their unmistakable crunchy crust and soft heart that intensely smells of almond, these treats represent the essence of Sicilian pastry — just like me!
These cookies are prepared in no time and are a real pleasure for the palate. I assure you that once tasted, you won’t be able to stop. Whether served with coffee or as a final dessert, the Almond Pinches will make everyone fall in love.
Let’s start baking to bring a little bit of Sicily to your table!
Happy cooking, Giusi.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 20 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Almond Pinches
- 2 cups cups almond flour
- 1 1/3 cups cups powdered sugar (2 1/2 tbsp of this sugar will be used for the coating)
- 2 medium egg whites
- zest of one grated lemon
Steps for Almond Pinches
In a large bowl, pour the almond flour, powdered sugar, and grated lemon zest. Mix the dry ingredients well with a teaspoon.
In another bowl, pour the egg whites and add a pinch of salt. Beat quickly with a fork for about a minute, not to whip them, but just to “break” them.Start adding the dry ingredients (the almond, sugar, and zest mix) to the egg whites, pouring little by little and mixing with a spatula.
Once the mixture is well blended and homogeneous, cover the bowl with plastic wrap and place the dough in the refrigerator for at least two hours. This step is crucial for the consistency.
After two hours, form small balls with the dough (about the size of a walnut).Roll the balls completely in powdered sugar to achieve the crust effect.
Place the cookies on a baking sheet lined with parchment paper and give a slight pinch to each ball (hence the name!).
Bake at 160°F in a static oven for about 10-13 minutes. The pinches will be ready when they are golden but still slightly soft inside.
Almond Pinches are ready, delicious, soft, and fragrant!
Attention: once out of the oven, they will be very soft and almost liquid to the touch, and that’s perfectly normal! Don’t worry and let them cool completely on the baking sheet. Only when cooled will they acquire the crunchy crust on the outside and the characteristic soft heart.Enjoy these little masterpieces of Sicilian pastry. Let me know in the comments which pairing you chose!
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Storage
Once the cookies are completely cooled, transfer them to an airtight container or a tin box.
Make sure they are well sealed to prevent them from drying out and losing their softness inside.
They stay fresh for about 7-10 days.
