Almond paste, or paste di mandorle, is a hallmark of Sicilian baking, treasured for its crumbly texture, melt-in-your-mouth goodness, and subtle almond flavor.
These cookies, adorned with candied cherries or almonds, are a delightful treat for holidays, special occasions, or whenever you want to savor the essence of Sicily.
A Taste of History
The origins of almond paste are intertwined with Sicily’s diverse cultural influences.
While some trace its roots to Arab culinary traditions brought to the island in the 6th century, others believe it originated in the Convent of the Martorana in Palermo during the 12th century.
Known as royal paste, its regal flavor and elegant presentation earned it a place among the finest Sicilian confections.
🍪 Why Nonna Suggests This Recipe
Nonna loves almond paste cookies because they are:
- Deeply Traditional: A beloved recipe handed down through generations, rooted in Sicilian culture.
- Perfect for Sharing: Their festive appearance and rich flavor make them ideal for gift-giving or celebrations.
- Naturally Gluten-Free: Made with almonds and sugar, they cater to a variety of dietary needs without compromising taste.
- Easy to Store: These cookies keep beautifully, allowing you to enjoy them for weeks.
Cooking Time and Servings
- Prep Time: 20 minutes
- Cook Time: 10–15 minutes
- Total Time: 35 minutes
- Yield: About 30 cookies
Ingredients
For the Cookies:
- 230 g (2 cups) peeled almonds
- 230 g (1 cup + 2 tbsp) sugar
- 2 egg whites
- ½ tsp almond essence
- Candied cherries or shelled almonds for garnish
Step-by-Step Instructions
- Prepare the Dough:
- In a food processor, blend the almonds and sugar until they form a fine paste.
- Add the egg whites and almond essence, then blend again until the mixture is smooth, sticky, and workable.
- Shape the Cookies:
- Transfer the almond paste to a piping bag fitted with a star-shaped nozzle.
- Pipe small tufts (about 2 cm apart) onto a parchment-lined baking sheet.
- Top each tuft with a candied cherry or shelled almond.
- Bake:
- Preheat your oven to 150°C (300°F).
- Bake the cookies for 10–15 minutes or until puffy and lightly golden.
- Cool and Serve:
- Allow the cookies to cool completely on the tray. Arrange them on a platter and serve.
Nutritional Facts (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 90 kcal |
| Total Fat | 5 g |
| Carbohydrates | 9 g |
| Sugars | 7 g |
| Protein | 2 g |
Storage Tips
- Before Baking: Wrap the almond paste in plastic wrap and refrigerate for up to 2 weeks or freeze for longer storage.
- After Baking: Store cookies in an airtight container at room temperature for up to 3 weeks.
ALMOND PASTE COOKIES (PASTE DI MANDORLE)
Notes
Ingredients
For the Cookies:
- 230 g (2 cups) peeled almonds
- 230 g (1 cup + 2 tbsp) sugar
- 2 egg whites
- ½ tsp almond essence
- Candied cherries or shelled almonds for garnish
Step-by-Step Instructions
- Prepare the Dough:
- In a food processor, blend the almonds and sugar until they form a fine paste.
- Add the egg whites and almond essence, then blend again until the mixture is smooth, sticky, and workable.
- Shape the Cookies:
- Transfer the almond paste to a piping bag fitted with a star-shaped nozzle.
- Pipe small tufts (about 2 cm apart) onto a parchment-lined baking sheet.
- Top each tuft with a candied cherry or shelled almond.
- Bake:
- Preheat your oven to 150°C (300°F).
- Bake the cookies for 10–15 minutes or until puffy and lightly golden.
- Cool and Serve:
- Allow the cookies to cool completely on the tray. Arrange them on a platter and serve.
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