The almond pinches are soft and fragrant treats from the Sicilian tradition, prepared with just three simple ingredients: almond flour, sugar, and egg white. They closely resemble the classic Sicilian almond pastries, but they stand out for a particular procedure: the dough, enriched with grated lemon zest, is delicately shaped and “pinched” with the fingertips, a gesture from which this beloved recipe gets its name. Preparing these almond flour cookies is really within anyone’s reach: no special tools are needed, just a bowl and a spoon. The only important precaution is letting them rest in the fridge before baking, allowing the almond flour pinches to maintain their characteristic shape; if you are short on time, you can speed things up with a 40-minute stay in the freezer.
Fragrant, delicate, and full of flavor, almond pinches are perfect any time of the year, but they find their magic at Christmas: brought to the table together with other Christmas cookies, they add an artisanal touch and an irresistible aroma that will win everyone over.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 40 Minutes
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: All Seasons
- Energy 133.30 (Kcal)
- Carbohydrates 14.02 (g) of which sugars 13.54 (g)
- Proteins 2.49 (g)
- Fat 7.47 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 1.70 (g)
- Sodium 10.90 (mg)
Indicative values for a portion of 30 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 for about 12 almond pinches
If you are celiac, make sure the almond flour has the “gluten-free” label.
- 1 1/2 cups almond flour
- 2 tbsp egg whites (about 1)
- 3/4 cups sugar
- 1/2 lemon (only the grated zest)
- 4 drops almond flavoring
- as needed powdered sugar
Tools
- 1 Bowl
- 1 Wooden spoon
- 1 Grater
- 1 Baking sheet
- Parchment paper
How to prepare almond flour pinch cookies
To prepare the almond pinches, start by putting the almond flour and granulated sugar in a bowl (1). Also add the grated zest of half a lemon (2) and the almond flavoring. Briefly mix with a wooden spoon, then add 2 tbsp of egg whites (3), which is roughly equivalent to 1 egg white (weigh it, as it’s necessary for this recipe that the quantity is precise).
Start mixing with a wooden spoon. Initially, the mixture will look clumpy and uneven (4), but gradually the almond flour will absorb the egg whites. When you can no longer mix with the spoon, start kneading with your hands (5) and continue to blend everything until you obtain a homogeneous and compact mixture (6).
Line a cookie sheet or a baking tray with parchment paper. Take small portions of the dough and form balls (7). Place them on the tray (8). Pour some powdered sugar into a small bowl, then roll the balls one at a time, to completely coat them with sugar (9).
Place the balls back on the baking tray, then with the thumb and index finger of both hands, pinch them slightly (10), to give them their characteristic shape (11). Put the tray in the fridge and let the almond cookies rest for at least 5 hours. If you’re short on time, place the tray in the freezer for 40 minutes or until the cookies are firm. After the resting time, bake the almond pinches in a preheated oven at 356°F (convection) for 12-15 minutes. Once baked, take them out (12) and let them cool completely before removing them from the tray.
Serve the almond pinches at the end of a meal, with coffee, or for a sweet break during the day.
Storage
The almond pinches can be stored at room temperature, in a tin box, for a week.
FAQ (Frequently Asked Questions)
Can I make pinches with almonds instead of almond flour?
Sure, use an equal weight of blanched almonds and blend them in a mixer with a tablespoon of granulated sugar taken from the total. For the best results, you need to get a very fine mixture that can absorb the egg whites well.
