How to Make PASTE DI MANDORLE SICILIANE (SICILIAN ALMOND PASTRIES)

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Sicilian almond pastries are delicious and inviting sweets, very easy to prepare and perfect to be tasted even in big occasions.

They are small soft pastries, similar to macaroons but made with sweet almonds and garnished with candied cherries.

Since they do not have a bitter aftertaste, they are loved even by the little ones!

They are excellent to be eaten during a small relaxing break, together with a hot drink and in pleasant company; their refined aspect allows to serve them also at the end of a formal lunch, accompanied by coffee.

In short, they are really worth a try, especially considering their simplicity! Let’s discover together how to make Sicilian almond pastries!

 

STEP BY STEP RECIPE

 

Yield: Makes 24 Cookies

INGREDIENTS:

• 8.81 oz whole peeled almonds
• 5 oz powdered sugar
• 2 tbsp honey
• 2 egg whites
• few drops almond extract
• maraschino cherries as needed

 

 

DIRECTIONS:

Grind the whole peeled almonds into a fine powder.

Beat the egg whites

Combine the almond flour, powdered sugar and honey. Stir

Add the beaten egg whites. Add the almond extract.

Mix to form a sticky cookie dough consistency.

Place the mixture into a piping bag fitted with a large star nozzle

Line a baking tray with parchment paper.

Pipe small rounds of the mixture, making sure to leave a 3 to 4cm gap between them.

Decorate each cookie with a cherry. Refrigerate for 2 hours.

Bake in a preheated oven at 302 F until light golden brown in colour.