Pasticcini di Mandorla: Soft Sicilian Almond Cookies

Pasticcini di Mandorla are classic Sicilian almond cookies with deep roots in the island’s rich food culture. Made with just a few simple ingredients—ground almonds, sugar, and egg whites—they’re naturally gluten-free and full of flavor. You’ll often find them topped with candied cherries or whole almonds, and sometimes flavored with a hint of citrus zest.

These cookies date back to the Middle Ages, when Arab influences brought almonds and sugar to Sicily. They were first baked in monasteries by nuns and became known as dolci dei monasteri (sweets of the monasteries). Traditionally saved for holidays and religious celebrations, they’ve since become a staple in Sicilian baking.

Today, Pasticcini di Mandorla are loved for their soft, chewy texture, rich almond flavor, and beautiful, handcrafted look. Whether served at a festive table or enjoyed with coffee, they bring a taste of Sicily to every bite.

Pasticcini di Mandorla: Classic Italian Almond Cookies
Pasticcini di Mandorla are beloved almond cookies from Italy, especially popular in Sicily and throughout southern regions. These traditional Italian cookies are simple to make, but full of character. They have a soft, chewy center and a light, crisp shell that gives them just the right bite.
Often dusted with powdered sugar and topped with bright candied cherries or a whole almond, they’re as beautiful as they are delicious. Their classic look and rich almond flavor make them a favorite for holidays, weddings, and festive gatherings. Whether you’re baking them for a celebration or just to enjoy with coffee, Pasticcini di Mandorla bring a little piece of Sicily to your table.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 3½ cups almond flour
  • 1½ cups granulated sugar
  • 3 large egg whites
  • powdered sugar, for dusting
  • 1 tsp almond extract
  • Zest of 1 lemon or orange (optional)
Topping
  • Candied cherries (red and green)
  • Whole Almonds (optional) for decorating

Instructions
 

  1. Preheat oven to 160°C (320°F). Line two baking trays with parchment paper.
  2. Mix ingredients: In a large bowl, combine almond flour, sugar, and citrus zest. Mix well.
    In a separate bowl, lightly whisk egg whites until frothy (no need for peaks). Add egg whites and almond extract to the dry mix and stir until a soft, sticky dough forms.
  3. Chill (optional): If the dough is too sticky to handle, refrigerate for 15–20 minutes.
  4. Shape cookies: Dust your hands with powdered sugar. Scoop out small portions (about 20–25g each) and roll into balls. Lightly flatten and place on the prepared trays, leaving a little space between each.
  5. Decorate: Press a candied cherry half or a whole almond into the center of each cookie. Dust generously with powdered sugar.
  6. Bake: Bake for 15–18 minutes, or until edges are lightly golden and tops have formed small cracks. Do not overbake—they should stay pale and soft inside.
  7. Cool: Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use Fine Almond Flour: For the best texture, use finely ground blanched almond flour. If you’re grinding your own almonds, make sure there are no skins and that the meal is dry and powdery—not oily.
Don’t Overmix the Dough: Mix just until combined. Overmixing can make the cookies too dense or sticky.
Frothy, Not Stiff Egg Whites: Lightly whisk the egg whites until frothy—not to peaks. This helps keep the cookies chewy without drying them out.
Chill for Easier Shaping: If the dough feels too sticky, chill it for 15–20 minutes. You can also coat your hands in powdered sugar or cold water when rolling.
Bake Time: These cookies should stay pale with just a hint of golden color on the bottom. Overbaking will make them dry and hard. Take them out while they still feel soft—they firm up as they cool.

Storage

These almond cookies store beautifully, making them perfect for gifting or prepping ahead. Once completely cooled, place the cookies in an airtight container at room temperature. They’ll stay fresh for up to 10 days without losing their soft, chewy texture. For longer storage, you can freeze them: arrange the cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months. To serve, just let them thaw at room temperature—no reheating needed. Avoid refrigerating them, as it can dry them out and dull the almond flavor.