Sicilian Almond Cookies (Pasta di Mandorle)
This post may contain affiliate links. For more information, please see our disclosure policy.
Sicilian Almond Cookies are a classic Italian cookie with their chewy, almond-rich center that are adorned simply with pistachios, candied cherries, or toasted almonds. These cookies belong to Italy’s beloved almond cookie family, alongside the pine nut-topped pignoli and crackly-surfaced amaretti – all delivering authentic pasticceria taste with remarkable simplicity!
The family of Italian almond cookies each have their own distinct character: Amaretti are the chewiest and most sweet (and are supposed to be slightly bitter but bitter almond extract is very difficult to find), Pignoli cookies are the densest and equally sweet with pine nuts (pignoli in Italian) adding a rich and delicious crunch to each bite, and these Sicilian almond cookies are the lightest and least sweet of the three.
Why Make This
- Very easy to make with great flavor!
- Authentic Italian cookie with minimal ingredients
- Naturally gluten and dairy-free
- Perfect chewy texture throughout
- Impressive enough for gifting, simple enough for everyday
Ingredient Notes
Egg Whites: Use room temperature – separate your eggs at least 30 minutes before starting. Cold eggs won’t combine properly.
Almond Extract: Pure extract only. The flavor is central to these cookies’ success.
Almond Flour: Traditional Sicilian recipes use blanched almond flour. Natural almond flour will work but won’t give you that classic pale, uniform look.
Toppings: A variety of toppings are traditonally used including rolling in pistachios or powdered sugar, topped with an almond or a cherry (I have used maraschino or Amarena cherries (♥️) and the latter are a game changer – if you can find them!)
Methods Overview
These cookies celebrate the beautiful simplicity of Sicilian baking. The key to their perfect chewy texture lies in the proper mixing of egg whites and sugar – using stiff peaks leads to a less dense cookie, while less beating of the egg whites gives you a chewier, denser cookie. The almond extract adds that characteristic Italian almond flavor depth!
Start by preheating the oven to 350°F (175°C) and preparing your baking sheets with parchment paper.
Begin the dough by beating egg whites until soft peaks form, then gradually incorporate sugar and extracts. Fold in almond flour carefully until you achieve a dough that holds its shape when rolled into a ball, adding more flour if needed.
For decoration, you have two options: roll the 1-2 inch dough balls in either finely chopped pistachios or powdered sugar. If choosing the powdered sugar option, press either a dried off candied cherry or almond into the center of each cookie before baking.
Bake the cookies in the center of the oven for 22-25 minutes until the edges are lightly golden. Let them cool completely on the baking sheets, noting that the centers will continue to firm up as they cool but can remain slightly soft depending on your preference.
Please note that some people pipe these cookies (using a 6B tip creates traditional ridges).
Full instructions are in the recipe card below.
Tips and Techniques
- Use parchment paper, not silicone mats, for best results
- If using maraschino cherries, drain and pat thoroughly dry to prevent bleeding (I’ll sometimes even give them a quick rinse and dry)
- Let cookies cool completely before attempting to move them
- Store in an airtight container with parchment between layers
- Can be frozen for up to 3 months – thaw in container overnight
If you tried this recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
📖 Recipe
Sicilian Almond Cookies
Equipment
- hand or standing mixer may also use a wire whisk
Ingredients
- 4 (120 g) egg whites room temperature
- 1 cup (200 g) sugar
- 1 tablespoon almond extract
- 1 tablespoon vanilla extract
- 3 cups (336 g) almond flour (packed) plus more if needed to form into a very soft moldable dough
To Decorate (Pistachio)
- Chopped pistachios
To Decorate (Cherry and Almond)
- Powdered sugar
- Maraschino cherries halved, well-drained, and blotted very well.
- Whole almonds
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper, and place a baking rack in the center of the oven.
- Beat egg whites until soft peaks form – about 2 to 3 minutes using a mixer or about 8 to 10 minutes of vigorous mixing by hand with a wire whisk.
- Gradually mix sugar with egg whites until well combined.
- Add the extracts and mix thoroughly.
- Gradually fold in almond flour until the mixture forms a cohesive dough. The dough should be firm enough to hold its shape when rolled into a ball—test this by gently rolling a small portion into a ball. If it spreads or feels too wet, add two tablespoons of almond flour at a time until the desired consistency is reached. Be careful not to add too much flour at once, as this can make the dough dry and crumbly.
- Roll the dough into 1- or 2-inch balls with your hands, using a cookie scooper or tablespoon to help. I used a 1.5 tablespoon cookie scoop.
To Decorate the Pistachio Cookies
- Roll the balls in finely chopped pistachios until evenly coated and place on a parchment-lined cookie sheet, about 2 inches apart from one another.
To Decorate the Sugared Cookies
- Roll the balls in powdered sugar until fully coated. Press either a dried maraschino, Amarena cherry (half only), or a whole blanched almond into the center of each cookie. (Note: Thoroughly pat the maraschino cherries dry with paper towels to prevent color bleeding into the sugar coating.) Place on a parchment-lined cookie sheet, about 2 inches apart from one another.
To Bake
- Bake for 22-25 minutes in the center of the oven until the bottom edges are lightly golden.
- The cookies should be set but still slightly soft in the center, as they will continue to firm up as they cool (the centers can remain paste-like, depending on your preferences and how long you baked them). Remove cookies with a small spatula. Cool completely on baking sheets before storing.
These cookies were huge hit with friends! So easy to make-Another winner Marie!