Italian Christmas Cookies & Recipes, Italian Cookies Recipes

GONE TO HEAVEN 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!

 

SICILIAN ALMOND PASTRIES

SICILIAN ALMOND PASTRIES

Yield: 24 COOKIES
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

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!

Ingredients

  • 2 cups of whole peeled almonds
  • 5/8 cup of powdered sugar
  • 2 tbsp honey
  • 2 egg whites
  • few drops almond extract
  • maraschino cherries or candied cherries as needed

Instructions

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 4 cm gap between them.

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

Bake in a preheated oven at 300 F until light golden brown in colour.

 

 

STEP BY STEP RECIPE

 

Yield: Makes 24 Cookies
INGREDIENTS:
  • 2 cups of whole peeled almonds
  • 5/8 cup of powdered sugar
  • 2 tbsp honey
  • 2 egg whites
  • few drops almond extract
  • maraschino cherries or candied 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 4 cm gap between them.
 
Decorate each cookie with a cherry. Refrigerate for 2 hours.
 
 
Bake in a preheated oven at 300 F until light golden brown in colour.
 
 
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4 Comments

  1. Can you use almond flour? If yes, do any of the amounts of the other ingredients need to change?

    • Dear friend, you should try it.
      Here in Italy we usually always use almonds and not almond flour.
      Try to use it using the same quantities of my recipe, maybe it will succeed perfectly at the first shot!!!

      Let me know!

    • 1 cup almonds weigh (approximately) 5.2 ounces So I guess 1.5 cups approximately.

  2. 1 cup almonds weigh (approximately) 5.2 ounces. So I would say about 1.5 cups

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