The pinched almond cookies are soft and fragrant treats from the Sicilian tradition, made with only three simple ingredients: almond flour, sugar, and egg white. They are very reminiscent of the classic Sicilian almond pastries, but stand out for a particular technique: the dough, enriched with grated lemon zest, is gently shaped and “pinched” with the fingertips, a gesture from which this beloved recipe gets its name. Making these almond flour cookies is really within everyone’s reach: no special tools are needed, just a bowl and a spoon. The only important note is to let them rest in the fridge before baking, which allows the pinched almond cookies to maintain their characteristic shape; if you are short on time, you can speed things up with a 40-minute stop in the freezer.
Fragrant, delicate, and full of flavor, the pinched almond cookies are perfect any time of the year, but find their magic at Christmas: brought to the table along 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 pinched almond cookies
If you are celiac, check that the almond flour is labeled “gluten-free”.
- 5.6 oz almond flour
- 1.4 egg whites (about 1)
- 5.3 oz sugar
- 1/2 lemon (only the grated zest)
- 4 drops almond essence
- to taste powdered sugar
Tools
- 1 Bowl
- 1 Wooden spoon
- 1 Grater
- 1 Baking tray
- Parchment paper
How to make pinched almond cookies
To prepare the pinched almond cookies, start by putting the almond flour and granulated sugar (1) in a bowl. Add the grated zest of half a lemon (2) and the almond essence. Stir briefly with a wooden spoon, then add 40g of egg whites (3), which roughly corresponds to 1 egg white (weigh it, as the quantity needs to be precise for this recipe).
Start mixing with a wooden spoon. Initially, the mixture will seem lumpy and uneven (4), but gradually the almond flour will absorb the egg white. When you can no longer mix with the spoon, start kneading with your hands (5) and continue to combine everything until you obtain a homogeneous and compact mixture (6).
Line a cookie tray or baking sheet with parchment paper. Take small portions of dough and form balls (7). Place them on the tray (8). Pour some powdered sugar into a small bowl and roll the balls in it one at a time, covering them entirely with sugar (9).
Place the balls back on the tray, then gently pinch them with the thumb and index finger of both hands (10) to give them their characteristic shape (11). Transfer the tray to the fridge and let the almond cookies rest for at least 5 hours. If you are short on time, put the tray in the freezer for 40 minutes or until the cookies are hard. After resting, bake the pinched almond cookies in a preheated oven at 356°F (180°C) (fan) for 12-15 minutes. Once baked, remove them from the oven (12) and let them cool completely before removing them from the tray.
Serve the pinched almond cookies at the end of a meal, with coffee, or for a sweet break during the day.
Storage
The pinched almond cookies can be stored at room temperature, in a tin box, for up to a week.
FAQ
Can I make pinched cookies with whole almonds instead of almond flour?
Absolutely, use an equal weight of peeled almonds and blend them in a food processor with a tablespoon of granulated sugar taken from the total amount. For optimal results, you need a very fine mixture that can absorb the egg whites well.
