Pasticcini di Mandorla, or almond pastries, are traditional Sicilian cookies with centuries-old origins rooted in the island’s rich culinary history. These soft, chewy confections are made primarily from ground almonds, sugar, and egg whites, and are often flavored with citrus zest or adorned with candied cherries and whole almonds. Their origin is closely tied to the Arab influence in Sicily during the Middle Ages, which introduced almonds and sugar—two key ingredients in Sicilian pastry-making. Originally prepared in convents by nuns and known as dolci dei monasteri (sweets of the monasteries), Pasticcini di Mandorla were often reserved for special religious celebrations and holidays. Today, they remain a beloved part of Sicilian and southern Italian dessert traditions, cherished for their rich flavor, delicate texture, and beautiful presentation.

Pasticcini di Mandorla are classic almond cookies from Italy, mainly enjoyed in Sicily and various regions across the country. Crafting these Italian cookies is a straightforward process. They exhibit a wonderfully tender interior coupled with a slight outer crispness. The tradition involves adorning these petite almond paste cookies with a dusting of powdered sugar and embellished with vibrant red and green candied cherries or whole almond. Their delightful presence makes them a splendid choice for festive occasions.
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Prep Time 30 minutes
Cook Time 10 minutes
Servings: 36 cookies
Ingredients Method

Ingredients
  

  • 6½ cups almond flour
  • 2½ cups granulated sugar
  • 5 large egg whites
  • 2½ cups powdered sugar
  • 1 lemon zest
  • 2 tsp honey
  • 1 tsp almond extract
Topping
  • Candied Cherries assorted colors.
  • Whole Almonds (optional)

Method
 

  1. Combine almond flour, sugar, and lemon zest in a spacious bowl. Gradually incorporate the beaten egg whites using a spatula. Integrate honey and almond flavor extract until thoroughly blended. The dough's texture should be pliant, yet not excessively adhesive.
  2. Coat your hands with confectioners' sugar and gather a substantial portion of the dough. Gently roll it on a work surface dusted with confectioners' sugar. Proceed to slice it into approximately ½ x ½ inch segments. Alternatively, you can opt for a pastry bag equipped with a star tip for a different approach.
  3. Coat your hands with confectioners' sugar and take a substantial portion of the dough. Gently roll it on a work surface that has been dusted with confectioners' sugar. Proceed to cut it into approximately ½ x ½ inch pieces. An alternative option is to utilize a pastry bag equipped with a star tip.
  4. Shape each piece of dough into a round cookie form, rolling it in confectioners' sugar. Place them aside on a work surface dusted with sugar. Continue this process with the remaining dough.
    Arrange the cookies on a baking sheet lined with parchment paper. Enhance their appearance by adorning them with halves of candied cherries or whole almonds.
  5. Place the cookies in a preheated oven set to 350°F (175°C) and bake for a duration of 15 to 20 minutes. Keep an eye out for the cookies to exhibit a pleasing light golden-brown hue on both the top and bottom surfaces.