Sicilian almond cookies

Almonds are a very important part of the Sicilian table. These little soft cookies are loved all over the island. I can’t imagine Christmas without them. I rolled them in powder sugar or  with sliced almonds and top with a cherry.


  • 8 ounces almond paste
  • 1/2 cup granulated sugar
  • 1 egg white 1/4 teaspoon almond extract
  • 1/2 cup powder sugar
  • 10 Maraschino cherries
  • 1/4 cup sliced almonds


About 1-1/2 dozen cookies.

Preheat oven to 325° F. Line baking sheets with parchment paper.

In large bowl, break almond paste into piece. Add sugar and beat with electric mixer on low speed until the mixture is sandy. Add egg white; beat until mixture is very smooth.Drop dough by rounded teaspoons onto lined baking sheets about 1″ apart. With index finger, make a slight indentation in the center of each dough round. If desired, press a cherry half into each indentation. ( if you prefer you could simply roll the cookies in powder sugar and put them in a baking sheet about 1″ apart ).  Press slivered almonds into the dough around the edges and top with a cherry.Bake 22-25 minutes or until lightly browned. Cool completely on baking sheets on wire racks. Peel cookies off parchment paper when completely cool. Store in airtight containers.


Leave a comment

Filed under desserts, italian food, sicilian food, Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s