The ALMOND PASTE COOKIES are small masterpieces of Sicilian pastry: soft, fragrant treats with a tender heart that melts in your mouth. Made with just a few ingredients — almonds, sugar and egg white — they embody the simplicity and elegance of the island’s pastry tradition.
Each bite tells of Mediterranean scents: the sweetness of the almonds, the fresh aroma of lemon zest and the irresistible texture of a dough that stays moist and fragrant. Perfect for celebrations, to accompany an espresso or to give as a gift in a decorated box, almond paste cookies are one of those sweets that win everyone over at the first taste.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Portions: 20 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 101.35 (Kcal)
- Carbohydrates 6.68 (g) of which sugars 6.06 (g)
- Proteins 2.39 (g)
- Fat 6.99 (g) of which saturated 0.02 (g)of which unsaturated 0.21 (g)
- Fibers 1.60 (g)
- Sodium 10.63 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 medium egg whites Egg whites (from 2 medium eggs (about 70 g total))
- 2 2/3 cups Almond flour
- 1 cup Powdered sugar
- Lemon zest
- 4 drops Bitter almond extract (bitter)
- as needed Candied cherries
- Almonds
For the almond paste cookies you will need
- 1 Bowl
- 1 Food processor
- 1 Baking sheet
- Parchment paper
- 1 Fork
Preparation for almond paste cookies
To prepare the ALMOND PASTE COOKIES, place the almond flour and the powdered sugar in a bowl and mix. If you can’t find almond flour, you can blend peeled almonds and the sugar in a food processor until you obtain a fine flour.
In a bowl combine the almond flour with the powdered sugar and the lemon zest. Add the lightly beaten egg whites and the bitter almond extract. Work the dough with a fork or by hand until you obtain a compact, soft but not sticky mass.Take small portions of dough (about 3/4 oz each) and form into balls.
Place the almond paste cookies on a baking sheet lined with parchment paper, flatten them slightly and decorate with halved candied cherries and whole almonds. Let them rest in the refrigerator for 8 hours.
This step is essential to form the light outer crust that will make them crunchy on the outside and soft inside.
Bake in a conventional oven at 338°F for 14–15 minutes, until the cookies are just golden on the bottom but still pale on top.
Let cool completely and serve sprinkled with powdered sugar.
Notes
Storage
Almond paste cookies remain soft for 7–10 days stored in a tin box or an airtight container.
