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COOKIES | GLUTEN-FREE | ALMOND FLOUR | ITALIAN INSPIRED RECIPES
Sicilian Almond Cookies
Sicilian almond cookies, known as "pasticcini di mandorla", are so delicious that you can't stop at just one. Made with only three ingredients - almond flour, sugar and egg whites, these cookies are also so simple to make.
The star of this recipe is almond flour, made from finely ground, blanched almonds, which is a great addition to cookies, cakes or even gluten-free breads. Try also our recipes for soft amaretti cookies, which are similar.
More Italian cookie recipes you'll love:
Useful tips for making Sicilian almond cookies
- Be sure to use high quality, fresh almond flour which gives that unique almond aroma and, in this case, you can skip adding almond extract.
- Purchase almond flour from your local organic food store. Compared to almond meal, almond flour has a finer texture and lighter colour as it is made from blanched almonds.
- As an alternative to almond extract, add 1 tablespoon of Amaretto liqueur.
- Avoid overbaking the cookies as they should be crunchy on the outside with a soft interior. Take them out of the oven while still soft to the touch.
Kitchen products that we recommend:
How to store Sicilian almond cookies
Sicilian almond cookies need to be completely cool before they are stored. They can be stored in airtight container or a cookie glass jar at room temperature. Cookies should last for at least 1 week.
A few of our favourite cookie recipes:
Sicilian Almond Cookies
MAKES: 22 cookies
COOKS IN: 30 minutes
LEVEL: Super easy
- Preheat the oven to 160°C/320°F. Line the baking sheet with baking paper.
- In a medium bowl, combine the almond flour and sugar.
- Add the egg whites and almond extract and mix together to form a smooth compact dough. You can do this using a silicon spatula or electric hand mixer.
- Using a teaspoon, scoop a small amount of dough and roll into a ball about the size of a small walnut. Roll each ball in the icing sugar and place on the baking tray. Press whole almond into the centre of each cookie.
- Bake for about 10-12 minutes, or until just lightly golden. Remove the cookies from the oven and let them cool on the baking tray for 5 minutes then transfer them with a thin metal spatula to a wire rack to cool completely.
We recommend using the measurement in grams & ml (instead of cups & spoons) for more accuracy and better results.