Paste di Mandorla ~ Sicilian Almond Paste Cookies
User Reviews
5
Paste di Mandorla ~ Sicilian Almond Paste Cookies
Description
Paste di Mandorla ~ Sicilian Almond Paste Cookies blend almond meal and egg whites to produce a tender, lightly chewy texture. The addition of lemon zest infused into granulated sugar adds a fragrant brightness that complements the almond extract, giving these cookies a distinctive flavor profile. Rolling the dough into small balls coated thoroughly with confectioners' sugar ensures a sweet, delicate crust where the sugar slightly melts and crisps during baking. Flattening the cookies slightly before baking helps achieve a uniform shape and even cooking.
This recipe yields about one and a half to two dozen small cookies, depending on size. Their size and lightly sweet nature make them fitting as a treat for gatherings or as a nibble with warm beverages. The absence of gluten in the dough prevents toughness even if mixed thoroughly, ensuring a consistently tender bite.
These cookies should be baked at 350°F until set, and their composition requires careful proportioning to achieve the ideal moistness without crumbliness. Their almond-forward flavor combined with bright lemon notes distinguishes them from simpler nut cookies.
Ingredients
for the cookies
- 1 cup granulated sugar
- lemon zest from 1 lemon; only yellow part, avoid white pith
- 2 large egg white
- 1 tsp almond extract
- 2 1/2 cups almond meal or almond flour
for the coating
- 1/2 cup confectioners sugar
Instructions
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- To make the lemon sugar put the granulated sugar with the lemon zest into a food processor and pulse/process for about a minute until the zest is fully incorporated and the sugar is moist, pale yellow, and super fragrant. Note: If you do not have a food processor you can skip this step and just whisk the zest and sugar together.
- In a mixing bowl whisk the egg whites until foamy. Whisk in the almond extract.
- Add the lemon sugar and almond flour to the bowl and mix thoroughly. It will seem dry at first, but keep mixing until you get a moist dough with everything evenly incorporated. Don't worry about over mixing, there is no gluten in this dough so your cookies will not get tough.
- Using a tablespoon or small scoop, form into small balls and coat in powdered sugar. Make sure the balls are thoroughly coated with the sugar, then place on your prepared baking sheets. Flatten slightly with the back of a knife or spatula. It's ok if they start to crack along the sides.
- Bake for 15 minutes. The cookies will not look very different, but they will have puffed slightly and formed a few more cracks. Do not over bake.
- Let cookies sit on baking sheet for 5 minutes, then transfer to a rack to cool.
Notes
- Keep the cookies small for the intended texture and yield; larger cookies will change the baking time and texture.
- Incorporating lemon zest into the sugar can be done by processing or simply whisking if a food processor is not available.
- Completely coat the dough balls in confectioners' sugar for a consistent outer crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 21cookies
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 0.4g | 2% |
| Sodium | 5mg | 0% |
| Potassium | 6mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Calcium | 25mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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