Place the pastry bag into the refrigerator 20 minutes.Work the dough until it is compact and homogeneous, then pour it into a pastry bag provided with a large decorating tip.Finally, mix all the ingredients with the whites of 3 large eggs lightly beaten. After that, add the grated zests of half lemon and half orange into the bowl, 3 drops of vanilla extract.First of all, sift the powdered sugar, then mix the sugar with the almond flour in a large bowl.

Serve the almond cookies with a good tea, coffee or a glass of Italian dessert wine.ĬHOCOLATE FUDGE MUFFIN with blueberries whipped cream Finally, operate the broil a few minutes, until the cookies are golden! The almond cookies should be crispy outside and soft inside. When the almond cookies are ready to be cooked, set the oven to 350° F and bake the cookies by taking them directly from the fridge.īake the cookies 10-15 minutes, turning the dripping pan halfway through cooking, until they are golden brown. The resting in the fridge is critical because the cookies don’t sag while cooking. Then, store the drip pan in the fridge for at least 8 hours (it’s easy to prepare the almond cookies the night before for the following day!). With the pastry bag, form cookies about 2 inches wide right on the parchment paper, adding half Maraschino Cherry on the top of each cookie. Place the pastry bag into the refrigerator 20 minutes. Work the dough until it is compact and homogeneous, then pour it into a pastry bag provided with a large decorating tip. Otherwise, in the county of Bronte, they are flavored with the famous local pistachios.Īnother spectacular Sicilian candy is the Frutta Martorana, also invented in the Martorana convent on the occasion of a visit of the local Bishop.Įven the popular Cassata Siciliana is made with sweet ricotta and almond paste, then decorated with candied fruit.įirst of all, sift the powdered sugar, then mix the sugar with the almond flour in a large bowl.Īfter that, add the grated zests of half lemon and half orange into the bowl, 3 drops of vanilla extract.įinally, mix all the ingredients with the whites of 3 large eggs lightly beaten. They are prepared in many ways with pure or flavored almond paste, depending on the part of the island.įor instance, in the region around Etna, the almond cookies are aromatized with hazelnuts. The Almond cookies are probably the most simple recipe with Pasta di Mandorle. The almond paste is a critical ingredient for several Sicilian sweets and desserts. TYPICAL SICILIAN PRODUCT WITH ALMOND PASTE

The nuns of Martorana probably refined old recipes into what we now call Pasta di Mandorle or Pasta Reale. We know for sure that since the 5th Century, the Arabs imported in Sicily many of their recipes, including sweets made with spices, dried fruits, and sugar. The most popular tale wants the Pasta di Mandorle created for the first time in the Convent of Martorana in the Sicilian city of Palermo, around the 12th Century, thanks of the founder Eloisa da Martorana.īut, some historians believe that the origin of almond paste can be dated since the 3th Century BC, when the Persian and Indian merchants started to sell the sugar and almonds to the Roman Empire. The origin of the Italian almond Paste is pretty ancient.