Sicilian Paste di Mandorla

These classic Sicilian paste di mandorla almond cookies are soft inside with a delicate crisp outside and the scent of citrus and almond in every bite My family has served them at celebrations for generations and they always disappear quickly

I first made these cookies on a rainy Sunday when I craved something comforting and simple Now they have become our annual holiday treat and the aroma always reminds me of home

Ingredients

• Almond meal or almond flour: Makes the cookies melt in your mouth Always choose finely ground almonds for the best texture
• White sugar: Sweetens and helps create that signature crisp rim I like using a good quality superfine sugar
• Almond extract: Gives a deeper nuttiness and makes the flavor pop Choose a pure extract with strong aroma
• Lemon zest: Lifts the richness with a hint of citrus Always zest only the bright yellow peel for pure flavor
• Egg whites: Bind everything and create a slightly chewy center Use eggs at room temperature for easier mixing
• Icing sugar or confectioners sugar: For rolling ensures a beautiful finish and unique powdery crunch Sift it well to avoid lumps

Step-by-Step Instructions

Prepare Baking Trays:

Line two baking trays with parchment paper to prevent sticking and make cleanup fast Make sure trays are completely flat so cookies bake evenly

Whisk the Egg Whites:

In a medium bowl whisk the egg whites with a fork until they look frothy and airy Do not overbeat you just want them light so they combine well

Mix Together the Dough:

Add your almond flour sugar almond extract and lemon zest to the bowl Use a spoon or your hands to bring the mixture together It might seem dry at first but keep pressing and folding until all is combined and you have a soft claylike dough

Shape and Coat the Cookies:

Pinch off teaspoonsized mounds of dough Roll each between your hands to form small balls Give them a generous coating in sifted icing sugar by rolling on a plate This ensures they get that beautiful crunchy outside after baking

Arrange and Flatten:

Place the coated cookies on your prepared trays leaving a bit of space between each Press them just slightly with your finger so they are gently flattened not squashed This helps them bake evenly and gives the classic look

Bake the Cookies:

Transfer trays to your preheated oven and bake for about 15 minutes The cookies should look lightly golden at the base but still pale and soft on top

Cool and Store:

Let the cookies cool completely on the tray before moving This keeps them from breaking and helps the texture set Store airtight at room temperature for up to five days or freeze for longer keeping them just as delicious

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The almond extract is my absolute favorite part because its sweet aroma fills the kitchen and brings back memories of visiting my Sicilian aunt every summer She would let me roll the cookie dough as a little helper and laughing we would always sneak a taste before baking

Storage Tips

Keep these cookies in an airtight container at room temperature for up to five days Arrange them in single layers separated by baking paper if stacking To freeze place cooled cookies in a ziptop bag or container with baking paper between layers and freeze for up to four weeks Bring them to room temperature before serving and they will taste just as fresh

Ingredient Substitutions

If you cannot find almond meal grind whole blanched almonds finely in a food processor For a unique twist try orange zest instead of lemon or add chopped pistachios for color and flavor While almond extract gives the classic flavor vanilla extract can work in a pinch though the aroma will be subtler

Serving Suggestions

Serve these cookies with espresso or strong coffee for an authentic treat Dress them up with a dot of cherry or candied orange peel before baking if you want to impress at a holiday table They are lovely for afternoon teas or as a simple homemade gift wrapped in parchment

Cultural Note

Paste di mandorla have deep Sicilian roots and are often prepared for Easter weddings and family gatherings The simple ingredients reflect oldworld sensibility using what was abundant in Mediterranean kitchens Almonds were prized for their flavor and nutritional value making this a timehonored sweet in Sicilian homes

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With every soft bite you can truly taste the memories and care that go into each cookie Making these with family is half the joy and every batch has its delicious story

Frequently Asked Questions

→ How do I achieve the perfect chewy texture?

Mix the dough until just combined and avoid overbaking. The centers should remain soft. Let cool fully before serving.

→ Can the almond meal be substituted?

Almond meal is essential for flavor and texture, but finely milled blanched almonds can be used if needed.

→ Is it possible to freeze them?

Yes, let them cool completely, then freeze in an airtight container for up to four weeks. Thaw at room temperature.

→ Why is icing sugar used for coating?

The icing sugar creates a delicate exterior, adds sweetness, and gives each piece the classic Sicilian finish.

→ How do I store them for freshness?

Keep in an airtight container at room temperature for up to five days to maintain moisture and texture.