Florencia Baldini Last Updated on December 8, 2025These Sicilian Almond Cookies (Paste di Mandorle) are one of those naturally gluten-free treats that deliver everything you want in a cookie: crisp edges, a soft and chewy centre, and that unmistakable almond flavour that feels so nostalgic and comforting.
Growing up Italian, these were always the little bakery gems you’d spot behind the counter — perfectly cracked tops, dusted with icing sugar, and impossible to stop at just one. The best part? They’re unbelievably easy. Just four ingredients, one bowl, and five minutes of mixing. That’s it.
Whether you’re making them for Christmas, gifting them, or enjoying them with an afternoon espresso, these cookies are guaranteed to make you say buonissimo.
These cookies are a little taste of Sicily — all about almonds, simplicity, and those beautiful flavours that don’t need anything extra. They come together in one bowl, take minutes to make, and are even more delicious than they look.
What are ‘Paste di Mandorle’?
Paste di Mandorla are deeply rooted in Sicilian tradition, and their popularity comes from the island’s long history of almond cultivation. Sicily’s warm climate is perfect for almond trees, so almonds appear in countless desserts, from marzipan to granita. These cookies were originally made in convents and pastry shops as a way to turn simple, local ingredients into something special. Over time, they became a symbol of Sicilian hospitality — the kind of treat you’d serve with coffee when guests arrive. Their simplicity, long shelf life, and naturally gluten-free ingredients made them a favourite for celebrations, holidays, and everyday sweetness all across the island.
These cookies made with ground almonds, egg white, citrus zest, and usually refined sugar. I’ve swapped the sugar for honey to keep them naturally sweetened and a little more wholesome, without losing that classic soft- chewy texture and rich almond flavour. They’re naturally gluten-free, incredibly simple, and taste just like the ones you’d find in a Sicilian bakery.
Tips
Add different toppings for a bakery look: Pine nuts, flaked almonds, glacé cherries, or a dusting of icing sugar make them look beautifully traditional
Storage
Fridge: Keep the cookies in an airtight container for up to 5 days. They stay soft and chewy, just like the day you baked them.
Freezer: Freeze the baked cookies for up to 2 months. Let them thaw at room temperature for 15–20 minutes — they taste freshly made.
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)
Video
Ingredients
- 100 g ground almond
- 60 g honey
- 1 egg white
- 1 tsp lemon zest
Optional toppings
- candied cherries, red glacé cherries
- almonds
- pinenuts
- icing sugar
Instructions
- Preheat the oven to 180°C (350°F).
- Add the egg white, honey, and lemon zest to a bowl.
- Whisk until light and well combined.
- Stir in the ground almonds and mix with a spoon until a soft, malleable dough forms.
- Roll the dough into cookies and place them on a baking tray lined with baking paper.
- Add any toppings you like.
- Bake for 13-15 minutes, then let them cool down completely — this is what helps them firm up and get that perfect chewy-crisp texture.
