Sicilian Almond Cookies, also known as Sicilian Almond Paste Cookies, are a chewy and flavorful Italian cookie made with ground almonds, sugar, and egg whites. This classic recipe is a great for any occasion and sure to be a new favorite cookie!
Sicilian Almond Cookies are made with just a few ingredients and happen to be naturally gluten-free. This is the authentic way to make “pasticcini di mandorla” and is guaranteed to be one of the most delicious cookie recipes you’ve ever tried.
For more authentic Italian cookie recipes don’t miss these Soft Amaretti Cookies, Italian Thumbprint Cookies, Baci di Dama Cookies, Italian Walnut Cookies, or these Pignoli Cookies. And, for a delicious almond treat, try my Italian Almond Cake recipe! Don’t miss this classic Christmas cake, Pandolce Genovese!
You’ll Love Sicilian Almond Cookies
Sicilian Almond Cookies are a flourless Italian cookie made with ground almonds. The result is a chewy and soft cookie with the most amazing almond flavor.
This recipe for Italian almond cookies is a classic recipe that originated in Sicily. There are several variations of this cookie including amaretti cookies, marzipan cookies, and ricciarelli cookies, which have similar ingredients and instructions.
What makes this cookies so unique and special is their chewy texture and sweet almond flavor. These chewy almond cookies are a truly special treat and are commonly served during the holiday season.
You’ll also love that these cookie are naturally gluten-free and made with only a few ingredients. You can top them with whole almonds, or dress them up with maraschino cherries or candied cherries.
If you’ve never had a chewy Sicilian Almond Cookie before, you need to try them. One bite and you’ll be hooked!
Ingredients and Variations
- Almond Flour: store-bought almond flour is a great convenience in making this recipe. If you can’t find almond flour, you can make your own in the food processor.
- Sugar: use regular granulated sugar to sweeten the inside of the cookie and help give it that chewy texture.
- Egg White: you will only need the whites of two large eggs for this cookie. (You can save the yolks and make a delicious Italian pastry cream with them.)
- Almond Extract: almond extract gives the cookies that classic almond flavor.
- Lemon Zest: lemon zest is optional but adds a great flavor to these cookies. You could also use orange zest instead.
- Powdered Sugar: the cookie balls get tossed in icing sugar before being baked. You only need about a quarter cup for this recipe.
- Whole Almonds: to make these extra pretty, press a whole almond on the top of each cookie before baking.
- Variations: it is also common to press a maraschino cherry or candied cherry into the tops of the Sicilian Almond Cookies before baking. This adds a fun pop of color and really makes the cookies stand out.
How to Make Sicilian Almond Cookies
This is sure to be your favorite Sicilian Almond Cookies recipes ever. It’s made with just a few ingredients and comes together fast. Start preheating your oven and by lining a baking sheet with parchment paper or a baking mat; set aside.
Step 1: whisk together dry ingredients
In a large mixing bowl, combine the almond flour and sugar. Whisk until well combined.
Step 2: beat egg whites
In a separate medium bowl, add the egg whites. Use an electric mixer to beat the egg whites until they stiffen and form soft peaks.
Then, mix in the almond extract and lemon zest, if using.
Step 3: combine ingredients
Pour the egg white mixture into the dry ingredients. Use a rubber spatula or wooden spoon to gently combine the egg whites with the almond flour.
Once the cookie dough is combined, use a cookie scoop to portion out small balls of dough. Roll into a ball shape.
Add the powdered sugar to a small bowl. Roll the ball in the powdered sugar until it is covered. Place the almond cookies on the prepared baking sheet and press a whole almond on top.
Step 4: bake
Lastly, place the cookies in the preheated oven on the middle rack. Bake for about 15-17 minutes, or until the bottoms of the cookies turn a light golden brown.
Note the color of the cookie won’t change much. Be careful not to over bake.
Let the cookies cool on the the cookie sheets for five minutes, then move to wire rack to cool completely.
Tips for Making Sicilian Almond Cookies
- If you don’t have almond flour, you can make your own fresh almond flour by grinding almonds in a food processor fitted with a blade attachment. Grind until the mixture resembles soft sand.
- You can dress these up with a whole almond on top before baking, or add on candied cherries or maraschino cherries.
- To give these Sicilian Almond Cookies more texture, you can pipe the mixture on the baking sheet using a pastry bag fitted with a star attachment.
- Store leftover cookies in an airtight container in the refrigerator for up to a week. You can also freeze for up to a month.
Frequently Asked Questions
Sicilian almond cookies, also known as “amaretti” or “”pasticcini di mandorla,” are traditional Italian treats made from ground almonds, sugar, almond extract, and egg whites, resulting in chewy, sweet, and nutty cookie with a crisp outer layer.
To store leftover amaretti cookies, let them cool completely and then place them in an airtight container in the refrigerator. If storing for an extended period, freeze in an airtight container and thaw before eating.
Italian Almond Desserts
Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.
Sicilian Almond Cookies
Equipment
- baking sheet
Ingredients
- 2 ½ cups almond flour (200 grams)
- 1 cup granulated sugar (215 grams)
- 2 large egg whites
- 1 teaspoon almond extract
- 1 teaspoon lemon zest (optional)
- ¼ cup powdered sugar
- ¼ cup whole almonds
Instructions
- Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or a baking mat; set aside.
- In a large bowl, whisk together the almond flour and granulated sugar; set aside.
- In a medium bowl, using an electric mixer, whisk the eggs whites until they hold soft peaks. Whisk in the almond extract and lemon zest (if using).
- Add the egg mixture to the dry ingredients and use a rubber spatula to stir until all ingredients are combined and a dough forms.
- Place the powdered sugar in a small bowl. Use a small cookie scoop to scoop out 1 inch balls of the dough. Use your hands to roll the dough into a ball shape. Then roll the ball in powdered sugar just to coat. Place the cookie on the baking sheet leaving about an inch and a half between each cookie. Press an almond on top of the cookie.
- Bake for about 15-17 minutes or until the bottom of the cookies are lightly golden and the tops of the cookies start to crack. Remove from oven and cool on baking sheet before moving to wire rack to cool completely.
Notes
- If you don’t have almond flour, you can make your own fresh almond flour by grinding almonds in a food processor fitted with a blade attachment. Grind until the mixture resembles soft sand.
- You can dress these up with a whole almond on top before baking, or add on candied cherries or maraschino cherries.
- To give these Sicilian Almond Cookies more texture, you can pipe the mixture on the baking sheet using a pastry bag fitted with a star attachment.
- Store leftover cookies in an airtight container in the refrigerator for up to a week. You can also freeze for up to a month.
These were delicious and easy to make. I never realized you could get that wonderful marzipan flavor without using premade almond paste. I used a tad less sugar and left out the lemon zest. Perfect for Christmas gifting because they are sturdy and compact. I doubled the recipe and put blanched almonds on one half and quartered Amarena cherries on the other.
Recipe was easy to follow. Next time I will flatten the ball a little bit as it did not flatten while baking. I guess that would have something to do with the consistency of your mixture. They taste great.
Sooooo good .. can’t stop eating them .. just like my mom use to make. Would it be ok to use 3/4 cup of sugar instead of 1 cup?
So happy you enjoyed them! Less sugar works!
Love this recipe but mine do not flatten when cooking. Do they have to be flattened before cooking? Mine remain like a golf ball. Still taste amazing but don’t look your picture.
Yes, you want to press them down slightly when you add in the almond. Glad to hear you enjoyed them! 🙂
Love this recipe. And GF . Easy delicious 😋
Yay! It’s one of my favorites too 🙂
Doubled the recipe and did half raw and half regular white sugar. These are so delicious I can’t even begin to express. Thank you so much, looking forward to trying other recipes from you!
If one chooses to put cherries instead of almonds on the cookies, are they also put on before baking? Thanks!
If I grind my own almonds do I need to take the skins off?
Your cookies look amazing!
Skins can stay on. Enjoy! 🙂
Some recipes use icing sugar and do not whisk the egg whites. How does the final product differ by whisking the egg whites and using caster sugar? Thank you.
Some recipes do not whisk the egg whites. What is the difference in the final product if the egg whites are not whisked but simply mixed well with the dry ingredients? Thanks.
I find that if you whisk the egg whites ahead of time it adds volume to the cookie. Hope this helps!
Sound delicious, going to make them soon.
These almond cookies were so easy to make, and were the perfect after school treat for my kids today!
This recipe is easy to follow and the cookies are delicious. Making another batch this Sunday.
This is such a good recipe! I love these delicious cookies and cannot wait to make them again.
So happy you enjoyed them 🙂
Almond cookies sounds healthy. Your recipe is so good and easy too. Perfect for festivity.
These cookies sound absolutely delicious! I just love almonds. 🙂