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Sicilian Almond Cookies

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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.

Sicilian almond cookies
Sicilian almond cookies
Sicilian almond cookies

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

If you need more cookie inspiration,
check out our Cookie Recipe Collection!

Sicilian Almond Cookies

MAKES: 22 cookies
COOKS IN: 30 minutes
LEVEL: Super easy



  1. Preheat the oven to 160°C/320°F. Line the baking sheet with baking paper.

  2. In a medium bowl, combine the almond flour and sugar.

  3. 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.

  4. 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.

  5. 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.