Almond pastries

Ingredients

• 300 galmonds, already blanched, weighed and chopped
• 300 gsugar
• 90 gegg whites
• 1 pinchvanillin
• a few dropsalmond essence
• to tastecandied cherries
• to tastealmonds
• to tastediced candied citron
• to tasteother candied fruit

Instructions

1. 1

   Blanch the almonds

   Immerse the almonds in boiling water for one minute. Drain them, then rub with a cloth to remove their skins.

2. 2

   Dry and grind

   Spread the almonds on a tray and leave them to dry for several days, until completely dry. Grind them in a food processor, processing them twice.

3. 3

   Refine the almonds

   For a finer result, spread the ground almonds on the work surface and roll over them with a rolling pin, preferably on marble.

4. 4

   Whip the egg whites

   Whip the egg whites until firm peaks form. Put the ground almonds in a bowl and fold in the vanillin, almond essence and whipped egg whites.

5. 5

   Mix the paste

   Work the mixture thoroughly with a wooden spoon or whisk until it becomes smooth, soft and rather sticky.

6. 6

   Shape the pastries

   Transfer the mixture to a piping bag fitted with a large star nozzle and pipe small pastries on a baking tray lined with baking paper.

7. 7

   Shape by hand

   Alternatively, dust your hands with icing sugar, take small pieces of the paste and shape them into flattened balls.

8. 8

   Add the toppings

   Space the pastries well apart on the tray so they do not join during baking. Place a candied cherry, half an almond or a piece of candied citron or other candied fruit on each one.

9. 9

   Dry and bake

   Leave the pastries to dry for at least 12 hours so the almond paste loses some of its moisture. Then preheat the oven to 150°C and, once hot, bake the pastries for about 15 minutes.

10. 10

    Cool before serving

    As soon as the pastries turn amber, remove them from the oven and leave them to cool and dry. They will be very soft straight from the oven and firm up as they cool; serve once fully cooled.

What are Sicilian almond pastries?

These small Sicilian sweets are made from almond paste, sugar and egg whites, then shaped into individual biscuits and decorated with candied fruit or nuts. Almond-based confectionery has a long place in Sicilian baking, where almonds are used in both everyday sweets and special-occasion treats.

This version relies on finely ground almonds and a long drying rest before baking. That helps the outside set while the centres stay tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 249 calories, 7g protein, 31g carbs, 15g fat.

Most of the carbohydrates come from the sugar, while the almonds contribute much of the fat as well as some protein; egg whites add further protein. Pair a pastry with fresh fruit or serve it after a meal with a less sweet drink to balance the plate.

The almond base

Ground almonds: the recipe calls for almonds that are already peeled and chopped, but still has you blanch and remove their skins. Dry them thoroughly before grinding so the paste does not become wetter than intended.

Fine texture: processing the almonds twice, then rolling the ground mixture, helps make a smoother paste. Stop if the almonds begin to release oil and turn into a paste.

Making the paste

Firm whites: whip the egg whites to stiff peaks before incorporating them. Fold them into the almond mixture so the paste stays light rather than being beaten heavily.

Sticky consistency: the finished paste is meant to be soft and quite sticky. A piping bag with a large star nozzle gives the pastries a ridged shape; the hand-shaped alternative makes flattened rounds.

Shaping and decorating

Spacing: leave a clear gap between each pastry on the lined tray, as they can spread or join during baking. Keep the pieces similar in size so they bake at roughly the same rate.

Toppings: add a candied cherry, half an almond or a small piece of candied citron to each pastry. Press the decoration gently into the surface so it stays in place.

Why the drying time matters

First, the ground almonds should dry for several days after blanching, until completely dry. This is a substantial part of the preparation, so plan ahead rather than treating the stated 45 minutes as the full elapsed time.

Once shaped, leave the pastries to dry for at least 12 hours before baking. This gives the surface time to lose moisture and helps the pastries hold their shape in the oven.

Baking and doneness

Bake at 150°C for about 15 minutes, checking for an amber colour. Remove the pastries when they have coloured; they will still feel very soft while hot.

Let them cool fully before moving or serving. The almond paste firms as it cools, so judging the texture straight from the oven can be misleading.

Serving ideas

Serve the pastries at room temperature with espresso, tea or another unsweetened drink. Their sweetness and rich almond flavour also make them a natural finish to a meal.

For a varied platter, mix the different toppings across the batch. Their small size works well alongside fresh fruit or other simple biscuits.

Recipe notes & tips

• Make sure the blanched almonds are completely dry before grinding them.
• Process the almonds in short bursts to avoid turning them oily.
• Use a large star nozzle if you want the piped pastries to keep their ridged shape.
• Dust your hands with icing sugar when shaping the sticky paste by hand.
• Leave the shaped pastries to dry for at least 12 hours before baking.
• Wait until the pastries are completely cool before transferring them from the tray.

Variations

• Cherry topping: decorate each pastry with a candied cherry before drying.
• Almond topping: use half an almond on each pastry for a simple finish.
• Candied citron: top with a small piece of diced candied citron.
• Mixed candied fruit: vary the toppings across the tray with other candied fruit.
• Hand-shaped rounds: skip the piping bag and shape flattened balls with icing-sugar-dusted hands.

Common mistakes to avoid

• Damp almonds: grind only after they have dried completely, or the paste may be too moist.
• Coarse mixture: grind the almonds twice and roll the meal finer before combining it.
• Overmixed whites: fold the egg whites into the almond mixture rather than beating the paste vigorously.
• Crowded tray: space the pastries apart so they do not stick together as they bake.
• Short drying: allow at least 12 hours after shaping so the pastries can lose surface moisture.
• Moving them hot: leave the pastries to cool fully, as they are fragile straight from the oven.

How to store

Once completely cool, store the pastries in an airtight container at room temperature for up to 5 days. They are best served at room temperature; if needed, warm them very briefly in a low oven, then let them cool before eating.

Frequently asked questions