The almond cookies are "a must" of the Sicilian culinary tradition. They are prepared with the Almond paste, called "pasta reale" in Sicily (King's paste).
The legend wants that the recipe was created in the XII century in the convent of the "Martorana" in Palermo and that his name is due to his goodness (worthy of a King!).
These delicious cookies are as good as easy to do! Accompany them with a good tea, coffee or a glass of Marsala, the typical Sicilian sweet wine.
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INGREDIENTS
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- 2 cups + 2 tbsp (200 gr)almond flour
- 1 cup + 10 tbsp (200 gr)powdered sugar
- 3 large egg whites
- ½ orange
- ½ lemon
- 10 Maraschino cherries or Amarena wild cherries
- 3 dropspure vanilla extract
ORIGIN OF “PASTA DI MANDORLE”
The origin of the Italian almond Paste is pretty ancient.
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.
But, 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.
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 nuns of Martorana probably refined old recipes into what we now call Pasta di Mandorle or Pasta Reale.
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TYPICAL SICILIAN PRODUCT WITH ALMOND PASTE
The almond paste is a critical ingredient for several Sicilian sweets and desserts.
The Almond cookies are probably the most simple recipe with Pasta di Mandorle. They are prepared in many ways with pure or flavored almond paste, depending on the part of the island.
For instance, in the region around Etna, the almond cookies are aromatized with hazelnuts. Otherwise, in the county of Bronte, they are flavored with the famous local pistachios.
Another spectacular Sicilian candy is the Frutta Martorana, also invented in the Martorana convent on the occasion of a visit of the local Bishop.
Even the popular Cassata Siciliana is made with sweet ricotta and almond paste, then decorated with candied fruit.
PREPARE THE ALMOND PASTE
First of all, sift the powdered sugar, then mix the sugar with the almond flour in a large bowl.
After that, add the grated zests of half lemon and half orange into the bowl, 3 drops of vanilla extract.
Finally, mix all the ingredients with the whites of 3 large eggs lightly beaten.
Work the dough until it is compact and hom*ogeneous, then pour it into a pastry bag provided with a large decorating tip.
Place the pastry bag into the refrigerator 20 minutes.
MAKING THE ALMOND COOKIES
Line a baking pan with parchment paper. 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.
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!).
The resting in the fridge is critical because the cookies don’t sag while cooking.
BAKING AND SERVING
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.
Bake the cookies 10-15 minutes, turning the dripping pan halfway through cooking, until they are golden brown. Finally, operate the broil a few minutes, until the cookies are golden! The almond cookies should be crispy outside and soft inside.
Serve the almond cookies with a good tea, coffee or a glass of Italian dessert wine.
CHOCOLATE FUDGE MUFFIN with blueberries whipped cream
PRINTABLE VERSION
Yield: 5
TRADITIONAL SICILIAN ALMOND COOKIES
The almond cookies are "a must" of the Sicilian culinary tradition. They are prepared with the Almond paste, called "pasta reale" in Sicily (King's paste).
The legend wants that the recipe was created in the XII century in the convent of the "Martorana" in Palermo and that his name is due to his goodness (worthy of a King!).
These delicious cookies are as good as easy to do! Accompany them with a good tea, coffee or a glass of Marsala, the typical Sicilian sweet wine.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Ingredients
- 2 cups + 2 tbsp (200 gr) almond flour
- 1 cup + 10 tbsp (200 gr) powdered sugar
- 3 large egg whites
- ½ orange
- ½ lemon
- 10 Maraschino or Amarena cherries
- 3 drops pure vanilla extract
Instructions
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My new youtube channel is finally online: take a look to my video recipes clicking here and give me your opinion, thanks!
PREPARE THE ALMOND PASTE
- First of all, sift the powdered sugar, then mix the sugar with the almond flour in a large bowl.
- After that, add the grated zests of half lemon and half orange into the bowl, 3 drops of vanilla extract. Finally, mix all the ingredients with the whites of 3 large eggs lightly beaten.
EGG WHITES
- Work the dough until it is compact and hom*ogeneous, then pour it into a pastry bag provided with a large decorating tip.
- Place the pastry bag into the refrigerator 20 minutes.
MAKING THE ALMOND COOKIES
- Line a drip pan with parchment paper. 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.
- Then, put 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!).
- The resting in the fridge is critical because the cookies don’t sag while cooking.
ALMOND COOKIES INTO THE OVEN!
- 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. Bake the cookies 10-15 minutes, turning the dripping pan halfway through cooking, until they are golden brown.
- After that, operate the broil a few minutes, until the cookies are golden! The almond cookies should be crispy outside and soft inside.
- Finally, serve the almond cookies with a good tea, coffee or a glass of Italian Marsala wine.
Nutrition Information
Yield
5Serving Size
1
Amount Per ServingCalories 72Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 34mgCarbohydrates 16gFiber 1gSugar 14gProtein 2g
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