Various names are used for these Italian almond cookies, such as Ricciarelli in Tuscany, where they are a winter specialty. Similar cookies, known as Amaretti, are found in Northern Italy and are often referred to as “Italian Macaroons.” They share a soft and chewy texture, with some variations incorporating amaretto liqueur or almond extract.
Originating in Sicily, the cookies are known as Paste di Mandorla or Pasticcini di Mandorla, making them a beloved Sicilian delicacy. Sicilian pastry chefs create the almond flour paste with honey, resulting in delightful bites. While the traditional recipe uses sugar, the Sicilian version is also made with honey. These cookies are often individually wrapped, maintaining their freshness for weeks. In Sicily, variations like hazelnut and pistachio are also popular.
Here’s why you’ll love these almond cookies:
- Simple recipe suitable for beginner bakers.
- Naturally gluten-free and dairy-free.
- Freezer-friendly for making in advance.
- Perfect accompaniment to coffee or tea.
- Ideal for using leftover egg whites.
- Delicious and versatile.
The origins of Sicilian almond paste cookies date back to the late 1100s, originating from the Martorana convent in Palermo. Despite their simple nature, these cookies boast a rich history.
Tips for making the best Sicilian almond cookies:
- Hand mixing with a wooden spoon or fork is sufficient.
- The almond paste dough may seem dry, but it should resemble actual almond paste.
- Prep pans with parchment paper or a Silpat mat.
- Stick to the suggested baking time for a soft and chewy center.
- The cookies will spread and crack as they bake.
- Baking time may vary, so monitor closely and adjust accordingly.
You can freeze these Italian almond cookies by allowing them to cool completely and placing them in a sealed bag or airtight container with parchment paper between layers. Freeze for 2-3 months and thaw at room temperature when ready to enjoy.
Ingredients:
1 Egg White (room temperature, leave on the counter for 30 minutes before using)
1/4 cup + 1 tablespoon Icing Sugar
1 cup Almond Meal
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Ingredients:
1 Egg White (room temperature, leave on the counter for 30 minutes before using)
1/4 cup + 1 tablespoon Icing Sugar
1 cup Almond Meal
1/4 teaspoon Salt
1/2 teaspoon Baking Powder
1/2 teaspoon Vanilla Extract
1/4 cup Flaked/Sliced Almonds
Instructions:
Preheat your oven to 180°C (350°F) and place non-stick baking paper onto oven trays.
Prepare the Almond Cookie Dough:
Start by manually whisking the egg white until it becomes frothy and bubbly.
Sift the icing sugar, then add almond flour, baking powder, and salt.
Stir the mixture until it forms a firm paste.
Divide the cookie dough into 8 equal pieces.
Flour your hands slightly to make rolling and pressing easier.
Roll the dough into small balls and gently press them to flatten to about 3 cm (or 1 1/4 inch) in diameter.
Press flaked almonds on top and lightly dust with icing sugar.
Arrange the cookies onto the baking paper-lined oven trays.
Bake for approximately 12-15 minutes or until the cookies are lightly browned.
Allow the cookies to cool on racks.
Store these Amaretti Almond Delights in an airtight container, and they will stay fresh and delicious for up to a week.