Paste di Mandorla

Name: Paste di Mandorla
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 8 servings
Cuisine: Siciliana
Ingredients: 400 g finely ground blanched almonds; 300 g caster sugar; 90 g Egg whites; 25 g Honey; 3 ml bitter almond extract; 1 tsp lemon zest; 10 items glacé cherries; 10 items whole blanched almonds; 40 g icing sugar

Classic Sicilian almond paste biscuits with a crisp exterior, intensely chewy centre, and a glacé cherry or whole almond on top.

🇮🇹Italy· Sicily

Prep: 20 min
Cook: 12 min
Total: 32 min
Servings: 8
Difficulty: Easy
Calories: 210 kcal

Ingredients

0 of 9 gathered

Servings

400 g finely ground blanched almonds — almond flour or finely milled almonds
300 g caster sugar — fine white sugar
90 g Egg whites — from approximately 3 medium eggs
25 g Honey — preferably orange blossom honey
3 ml bitter almond extract — a few drops for traditional aroma
1 tsp lemon zest — finely grated, unwaxed lemon
10 items glacé cherries — halved or whole
10 items whole blanched almonds — for topping
40 g icing sugar — for dusting

Equipment

•Baking sheet
•Baking parchment
•Large mixing bowl
•Wire cooling rack

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 12 g
carbs: 22 g
fibre: 2 g
protein: 5 g
calories: 210 kcal

Instructions

1
Line a large baking sheet with baking parchment.
2
Combine the ground almonds, caster sugar, and lemon zest in a large mixing bowl.
3
Add the egg whites, honey, and bitter almond extract to the dry ingredients.
4
Knead the mixture with your hands until a thick, uniform, slightly sticky paste forms.
5
Roll the paste into walnut-sized balls and arrange them spaced apart on the prepared sheet.
6
Press a glacé cherry or whole almond firmly into the top of each ball to flatten slightly.
7
Dust the shaped biscuits lightly with icing sugar.
8
Refrigerate the tray uncovered for at least 6 hours, or overnight, to dry the exterior.
9
Preheat your oven to 180°C (160°C fan).
10
Bake for 10 to 12 minutes until the bottoms are pale golden and the tops remain light.
11
Leave the biscuits to cool completely on the baking sheet before handling.

Chef's tips

Resting the shaped biscuits uncovered in the fridge overnight is critical for creating a protective skin that keeps the ridges intact and the interior moist. Do not overbake them, as almond paste hardens rapidly once fully cooled.

Ingredient substitutions

orange blossom honey → mild wildflower honey or light agave syrup
glacé cherries → candied orange peel or whole pine nuts

Storage

Store in a sealed biscuit tin at room temperature for up to two weeks.

Reheating

These biscuits are served at room temperature and do not require reheating.

Common mistakes to avoid

•Baking straight after shaping without chilling, which causes the biscuits to spread flat in the oven.
•Overbaking until brown, which dries out the soft and chewy centre.
•Using coarsely chopped almonds rather than fine almond flour, resulting in a crumbly texture.

Serving suggestions

Serve alongside a freshly brewed espresso.Pair with a glass of Sicilian dessert wine such as Passito di Pantelleria or Marsala.Offer as part of a traditional Sicilian holiday sweet tray.