These delicacies, known for their soft and chewy texture, are a staple of Sicilian bakeries. Traditionally made with icing sugar, this refined sugar-free version brings a wholesome twist while keeping the essence of the original recipe intact.
Made with just four simple ingredients—ground almonds, honey, egg white, and lemon zest—these cookies are naturally gluten-free and perfect for bakers of all levels. Whether topped with candied cherries, almonds, or pine nuts, they’re ideal as a festive Christmas treat or a sweet gift.
Rooted in the culinary traditions of Sicily, these cookies celebrate the region’s love for almonds and simple yet exquisite flavours. A one-bowl wonder, they’re a joy to bake and even more delightful to eat.
What are ‘Paste di Mandorle’?
Paste di Mandorle are traditional Italian almond cookies that hail from Sicily, where almonds are abundant. They are enjoyed throughout the year, but they hold particular significance during special occasions like Christmas.
Paste di Mandorle are soft, chewy delights are a beautiful blend of ground almonds, sugar, egg whites, and a touch of lemon zest, often dusted with powdered sugar before baking to create a subtle, sweet crunch. To make them a little healthier I swapped sugar with honey, to make my own version of this Italian classic.
Tips
- For this recipe, I’ve used ground almonds for speed, but if you have the time, freshly ground almonds make all the difference. Grinding whole almonds at home will give your cookies a richer flavor and better texture. Just be sure to use blanched almonds for a smoother, lighter dough, which will help achieve that perfect chewy consistency.
- Make sure to use just the egg whites for the light, chewy texture these cookies are known for. Whisk them until soft peaks form to give the cookies their signature consistency.
- When combining the ingredients, mix gently. Overmixing can lead to a denser, less airy texture.
- If the dough feels too sticky, chill it in the fridge for 30 minutes. This will make it easier to roll into balls.
- Optional: dust the cookies with powdered sugar before baking to achieve a lovely, delicate sweetness. You can also add a bit more on top after baking for extra sweetness.
Storage
Once your Paste di Mandorle have cooled completely, store them in an airtight container. This helps keep them soft and chewy for several days.
Room Temperature: They can be kept at room temperature for up to 5-7 days. Just make sure they’re stored in a cool, dry place away from direct sunlight.
Freezing: If you want to keep them longer, these cookies freeze beautifully. Place them in a single layer on a baking sheet and freeze until solid, then transfer to an airtight container or freezer bag. They’ll stay fresh for up to 3 months. Just let them thaw at room temperature before enjoying!
More Cookies Ideas
- Granola Cookies
- 6-Ingredient Chocolate Chip Almond Cookies
- 4 Ingredients Snowball Cookies
- Sesame Tahini Cookies
Paste di Mandorle Siciliane (Sicilian Almond Cookies)
Ingredients
- 100 g ground almond
- 60 g honey
- 1 egg white
- 1 tsp lemon zest
Optional
- candied cherries glacé cherries
- almonds
- pinenuts
- icing sugar
Instructions
- Add egg white, honey and lemon zest to a bowl and whisk vigorously to combine.
- Add the ground almond and mix with a spoon until a malleable dough forms
- Shape into cookies and add to a tray with baking paper on it.
- Add optional toppings.
- Bake for 10-13 mins at 180C. Once out of the oven let them cool down completely.