These little Italian treats come together with almond flour, powdered sugar, eggs, and a touch of vanilla, then take their signature shape from a piping bag fitted with a star tip. A cherry on top adds the traditional finishing touch. At the same time, a short spell in the oven turns the soft almond mixture into delicate cookies with a lightly golden exterior and a pleasantly tender centre.
They can be enjoyed with coffee or tea, make a lovely addition to an afternoon dessert spread, and are equally at home on a Christmas cookie platter.
What Are Sicilian Almond Paste Cookies?
Known in Sicily as “paste di mandorla”, these almond cookies are one of the island's best-known traditional sweets. Their defining ingredient is almond, and that is not merely a supporting role here. Almond flour provides most of the character, while powdered sugar gives the cookies their sweetness and smooth texture.
Sicily has a long association with almonds, thanks in part to the island's climate and centuries of agricultural and culinary influence. The cookies are often shaped with a piping bag, which gives them their recognizable ridged appearance.
Pro Tips for the Best Sicilian Almond Paste Cookies
- Choose almond flour with a fine texture to produce a smoother mixture that is easier to pipe and gives the finished cookies a more delicate texture.
- Baking is not the place for adventurous handfuls of sugar. Keep the almond flour and powdered sugar measurements accurate so the mixture has enough structure to hold its shape.
- You want a smooth, cohesive batter without obvious pockets of dry almond flour or powdered sugar.
- Almond paste mixtures can be fairly thick, so a strong piping bag makes the job considerably easier.
Frequently Asked Questions
Why are these cookies associated with Sicily?
Almonds have been an important ingredient in Sicilian cooking for centuries, and the island has a particularly strong tradition of almond-based sweets. The pastries became especially associated with Sicilian confectionery and are sold in bakeries and pastry shops throughout the island.
Can I use almond meal instead of almond flour?
You can, but the texture will probably be different. Almond flour is generally made from finely ground blanched almonds, while almond meal can be coarser and may include the almond skins. For this particular recipe, finely ground almond flour is preferable because the batter needs to pass through a piping nozzle.
Why did my cookies lose their piped shape?
A mixture that is too loose can spread during baking and lose some of its decorative ridges. This can happen if the mixture contains too much liquid or if the ingredients were not measured accurately.
Can I freeze Sicilian almond paste cookies?
Yes, these cookies can be frozen once completely cooled. Place them in an airtight, freezer-safe container and separate layers if necessary. For the best texture, avoid repeatedly freezing and thawing the same batch. It is better to portion them into smaller quantities if you expect to eat them gradually.
How to Store Any Leftovers
The exact shelf life depends on how they are stored, but they are best kept in an airtight container to protect their texture and flavor. Avoid storing them while they are still warm, as trapped steam can create unwanted moisture inside the container and affect their texture.
Ingredients
How to Make Sicilian Almond Paste Cookies
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Start by preheating your oven to 180°C/350°F. Add the almond flour and powdered sugar to a mixing bowl and whisk them together.
Start by preheating your oven to 180°C/350°F. Add the almond flour and powdered sugar to a mixing bowl and whisk them together.
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Add the vanilla extract, egg, and egg white, and mix.
Add the vanilla extract, egg, and egg white, and mix.
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Transfer the mixture into a piping bag fitted with a star tip. Pipe the batter onto a baking tray, creating small decorative shapes with the ridged nozzle.
Transfer the mixture into a piping bag fitted with a star tip. Pipe the batter onto a baking tray, creating small decorative shapes with the ridged nozzle.
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Now place a cherry on top of each cookie and bake the cookies for 20 minutes.
Now place a cherry on top of each cookie and bake the cookies for 20 minutes.
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Once cooled, transfer the cookies to a serving plate and enjoy!
Once cooled, transfer the cookies to a serving plate and enjoy!
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