Sicilian Almond Paste Cookies.
As a true Sicilian, this recipe simply had to be among mine. I did many tests before finding the right proportions and the proper texture for these cookies. They melt in your mouth. They have a slightly crisp shell and a soft filling; once you try them you won’t be able to stop eating them. If you love almond-paste desserts, you absolutely must try them.
Come along and let’s get baking. Enjoy the recipe — Giusi.
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- Difficulty: Very easy
- Cost: Moderate
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the almond paste cookies
2 2/3 cups almond flour (about 250 g / 9 oz)
3/4 cup + 2 tbsp granulated sugar (about 180 g / 6.3 oz)
2 egg whites (from medium eggs)
➡️ For decoration
Candied cherries
Almonds
Steps for the almond paste cookies
In a bowl, add the almond flour and the sugar, and mix well. Start adding the egg whites one at a time. The mixture should be very soft.
At this point you have two options: if you want to make the cookies in the classic pastry-shop shape, put the mixture into a piping bag fitted with a large star tip and pipe the cookies directly onto parchment paper. In this case, place the baking sheet in the refrigerator and let them firm up for about 4-5 hours.
Alternatively, cover the bowl with plastic wrap and chill the dough in the fridge for 2-3 hours, then shape simple balls with your hands.
Shape the balls, place a candied cherry or an almond in the center, and bake at 356°F in a conventional (no-fan) oven for 10-13 minutes.
Once out of the oven, let them cool completely; they will be very soft, and this is normal. After a few minutes they will firm up.
Thank you for baking with me. See you on the next kitchen adventure.
