EXCELSIOR COOKIES: A Traditional Sicilian Delight

Excelsior cookies, are a true masterpiece of Sicilian pastry making.

Made with a delicate whipped shortbread dough, filled with almond paste and covered with rich chocolate, these cookies offer a delicious balance of sweetness, creaminess and crunchiness.

Perfect for any occasion, these cookies are an irresistible treat that will impress your guests and bring the flavor of Sicily to the table.

Follow this traditional recipe and you will recreate the charm of authentic Sicilian pastries right in your own home.

Preparation Details

• Preparation Time: 1 Hour
• Baking Time: 15 Minutes
• Total Time: 1 Hour 15 Minutes
• Difficulty: Medium
• Servings: 12 People

Ingredients

For the Whipped Shortcrust Pastry

• 400 g (3 ¼ cups) 00 flour
• 300 g (1 ¼ cups) butter, softened
• 150 g (1 ¼ cups) icing sugar
• 65 g (¼ cup + 1 tbsp) milk

For the Almond Filling

• 300 g (2 ½ cups) almond flour
• 300 g (2 ½ cups) icing sugar
• 75 g (⅓ cup) orange or apricot marmalade
• 75 g (5 tbsp) butter, softened
• 25 g (2 tbsp) glucose (or honey)
• 4 tbsp water (adjust as needed)
• 3 drops bitter almond essence
• Green food coloring, as desired

For the Chocolate Coating

• 100 g (3.5 oz) dark chocolate
• 30 g (2 tbsp) butter

Instructions

Step 1: Prepare the Whipped Shortcrust Pastry

1. Soften the butter at room temperature for about an hour.
2. In a stand mixer or with a hand whisk, beat the butter and powdered sugar until light and fluffy. Gradually add the milk while continuing to whisk.
3. Sift in the flour and mix until the dough is smooth and velvety.
4. Transfer the dough to a piping bag fitted with a 7-mm star nozzle. Pipe sticks about 6 cm (2.5 inches) long and 2.5 cm (1 inch) wide onto a baking sheet lined with parchment paper. You can also create horseshoe shapes.
5. Bake in a preheated oven at 180°C (350°F) in static mode for 15 minutes or until the bottoms are lightly golden.
6. Let the cookies cool completely before assembling.

Step 2: Prepare the Almond Filling

1. In a mixing bowl, combine almond flour, icing sugar, marmalade, glucose, water, green food coloring, and bitter almond essence. Mix well using a stand mixer or a wooden spoon.
2. Add softened butter and mix until creamy. If the filling is too firm, add a little more water to reach a spreadable consistency.

Step 3: Assemble the Cookies

1. Pair the baked cookies by matching similar sizes and shapes.
2. Spread a generous layer of almond filling onto the flat side of one cookie and press another cookie on top to create a sandwich Excelsior cookies.

Step 4: Prepare the Chocolate Coating

1. Finely chop the dark chocolate and melt it with the butter in a bain-marie or microwave. Stir until smooth and glossy.
2. Dip half of each assembled cookie into the melted chocolate. Place them on a baking sheet lined with parchment paper.
3. Optional: While the chocolate is still wet, sprinkle pistachio or almond crumbs for an added touch.
4. Let the chocolate set completely before serving.

Nutritional Facts (Per Cookie)

Tips for Perfect Excelsior Cookies

1. Even Shapes: Pipe cookies evenly to ensure perfect pairing for assembly.
2. Chill the Dough: If the shortcrust pastry feels too soft, chill it for 10–15 minutes before piping.
3. Room Temperature Ingredients: Ensure butter is softened for smooth dough and filling.
4. Flavor Boost: Add a drop of almond extract to the shortcrust for an extra aromatic touch.
5. Decorative Options: Top chocolate-dipped cookies with crushed pistachios, almond flakes, or edible glitter for a festive look.
6. Storage: Store in an airtight container in a cool place for up to 7 days, or freeze for longer storage.

EXCELSIOR SICILIAN COOKIES

Excelsior cookies, or dessert cookies, are a true masterpiece of Sicilian pastry. Made with delicate whipped shortbread pastry, filled with almond paste, and coated in rich chocolate, these cookies deliver a delightful balance of sweetness, creaminess, and crunch.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Italian Cookies

Cuisine Italian

Servings 12

Notes

Ingredients

For the Whipped Shortcrust Pastry

• 400 g (3 ¼ cups) 00 flour
• 300 g (1 ¼ cups) butter, softened
• 150 g (1 ¼ cups) icing sugar
• 65 g (¼ cup + 1 tbsp) milk

For the Almond Filling

• 300 g (2 ½ cups) almond flour
• 300 g (2 ½ cups) icing sugar
• 75 g (⅓ cup) orange or apricot marmalade
• 75 g (5 tbsp) butter, softened
• 25 g (2 tbsp) glucose or honey
• 4 tbsp water (adjust as needed)
• 3 drops bitter almond essence
• Green food coloring, as desired

For the Chocolate Coating

• 100 g (3.5 oz) dark chocolate
• 30 g (2 tbsp) butter

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Instructions

Step 1: Prepare the Whipped Shortcrust Pastry

1. Soften the butter at room temperature for about an hour.
2. In a stand mixer or with a hand whisk, beat the butter and powdered sugar until light and fluffy. Gradually add the milk while continuing to whisk.
3. Sift in the flour and mix until the dough is smooth and velvety.
4. Transfer the dough to a piping bag fitted with a 7-mm star nozzle. Pipe sticks about 6 cm (2.5 inches) long and 2.5 cm (1 inch) wide onto a baking sheet lined with parchment paper. You can also create horseshoe shapes.
5. Bake in a preheated oven at 180°C (350°F) in static mode for 15 minutes or until the bottoms are lightly golden.
6. Let the cookies cool completely before assembling.

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Step 2: Prepare the Almond Filling

1. In a mixing bowl, combine almond flour, icing sugar, marmalade, glucose, water, green food coloring, and bitter almond essence. Mix well using a stand mixer or a wooden spoon.
2. Add softened butter and mix until creamy. If the filling is too firm, add a little more water to reach a spreadable consistency.

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Step 3: Assemble the Cookies

1. Pair the baked cookies by matching similar sizes and shapes.
2. Spread a generous layer of almond filling onto the flat side of one cookie and press another cookie on top to create a sandwich.

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Step 4: Prepare the Chocolate Coating

1. Finely chop the dark chocolate and melt it with the butter in a bain-marie or microwave. Stir until smooth and glossy.
2. Dip half of each assembled cookie into the melted chocolate. Place them on a baking sheet lined with parchment paper.
3. Optional: While the chocolate is still wet, sprinkle pistachio or almond crumbs for an added touch.
4. Let the chocolate set completely before serving.

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