Paste di Mandorla

Paste di Mandorla

In Sicily, almonds are more than just an ingredient—they are part of the island’s identity. When winter begins to loosen its grip and the almond trees burst into pale pink blossoms across the hills around Agrigento, Sicilians celebrate with pastries that highlight the region’s most treasured crop. Among the most beloved are paste di mandorla, delicate almond paste cookies that appear in every Sicilian pastry shop window.

These cookies are simple but elegant: almonds, sugar, egg whites, and citrus zest. That’s it. No butter, no flour, and no complicated techniques. The result is a cookie with crisp edges and a soft, almost marzipan-like center that melts into pure almond flavor.

You’ll often see paste di mandorla piped into small rosettes and decorated with candied cherries, pistachios, almonds, or bits of candied citrus peel. They’re a staple on Sicilian pastry trays—especially during holidays, weddings, and spring celebrations like the almond blossom festivals that mark the arrival of the new season.

Despite their refined appearance, these cookies are incredibly forgiving and come together in just one bowl. Letting the dough rest briefly allows the almonds to absorb the egg whites, giving the cookies the structure they need to hold their piped shape while baking.

Recipe

Yields 18-22 cookies

Ingredients

• 300 g (3 cups) finely ground almond flour

• 200 g (1 cup) granulated sugar

• 2 large egg whites

• Zest of 1 lemon (or ½ orange)

• ½ teaspoon almond extract (optional)

• Pinch of salt

For decoration (optional):

• Candied cherries

• Whole almonds

• Pistachios

• Candied orange peel

Instructions

1. Prepare the Dough

• In a large bowl combine:

  • almond flour

  • sugar

  • salt

  • citrus zest

  Add the egg whites and almond extract. Mix until a thick, sticky paste forms. The consistency should resemble soft marzipan.

  If the dough feels too stiff, add 1 teaspoon of egg white.

  If it feels too loose, add 1–2 tablespoons almond flour.

2. Let the Dough Rest

• Cover the bowl and allow the dough to rest 30–60 minutes at room temperature.

• This step hydrates the almond flour and helps the cookies hold their shape when piped.

3. Pipe the cookies

• Preheat oven to 340°F and line a baking sheet with parchment paper.

• Transfer the dough to a piping bag fitted with a large star tip.

• Pipe small rosettes about 1½–2 inches wide onto the baking sheet, spacing them slightly apart.

• Top each cookie with a candied cherry, almond, pistachio, or piece of candied citrus peel.

4. Bake

• Bake for 15–18 minutes until the bottoms are lightly golden and the edges just begin to color. The tops should remain pale.

• Do not over bake—the centers should stay soft.

5. Cool

• Allow the cookies to cool on the tray for about 10 minutes, then transfer them to a rack to finish cooling.