Le Paste di Mandorle – Sicilian almond cookies

Paste di Mandorle are traditional Sicilian almond cookies that enchant every sweet tooth with their delicate, slightly sticky interior and fine almond aroma. They are traditionally made with the especially aromatic Sicilian almonds, which naturally have a subtle bitter-almond flavor. Crispy on the outside, soft and fragrant on the inside, they are a classic of Sicilian pastry art—perfect with coffee, tea, or simply as a sweet treat anytime.

Ingredients

• 250 g blanched, finely ground almonds
• 150 g sugar
• 3 pinches of salt
• 1 tbsp honey
• 2 medium egg whites
• Zest of half an untreated organic orange (or lemon)
• 2 drops bitter almond extract (optional)
• 100 g powdered sugar

Instructions

1. In a mixing bowl, combine the blanched, finely ground almonds with sugar and salt. If using regular almonds, you can add a little bitter almond extract for extra aroma.
2. Add honey, egg whites, and citrus zest. Mix all ingredients to form a dough. Cover and refrigerate for about 25 minutes.
3. Preheat the oven to 170–180 °C (340–355 °F) fan.
4. Sift powdered sugar if it’s clumpy and place it on a large plate.
5. Using a tablespoon, scoop out portions of dough (about 20–30 pieces), shape them into balls, and roll them in powdered sugar.
6. Line a baking sheet with parchment paper. Place the dough balls on the sheet and gently flatten them. Optionally, decorate with Amarena cherries or whole unblanched almonds by pressing them lightly into the dough.
7. Bake for about 12–15 minutes. Remove from the oven and transfer to a cooling rack to cool completely.
8. Store in an airtight container for up to 2 weeks.

Tips

• Honey can be replaced with agave syrup.
• For a vegan version, substitute the egg whites with 60 ml soy milk.
• Bitter almond extract can be replaced with a few drops of orange blossom water or instant coffee powder, depending on taste.