These cookies are simple yet packed with flavor, offering a soft, chewy texture on the inside with a slightly crispy exterior. They’re perfect with a cup of coffee or tea, and the best part is they require very few ingredients. This recipe celebrates the simplicity and tradition of Sicilian baking, passed down through generations.
Ingredients:
- 2 cups (250g) almond flour (or finely ground blanched almonds)
- 1 ¼ cups (250g) granulated sugar
- 2 large egg whites
- 1 teaspoon almond extract
- Zest of 1 lemon
- Powdered sugar (for dusting)
- Whole almonds or candied cherries for decoration (optional)
Instructions:
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Mix the dry ingredients: In a large bowl, combine the almond flour, sugar, and lemon zest.
- Whisk the egg whites: In a separate bowl, lightly whisk the egg whites until frothy (not stiff). Add the almond extract.
- Combine the mixtures: Pour the egg white mixture into the almond mixture. Stir until a sticky dough forms.
- Shape the cookies: Using your hands, form small balls of dough (about the size of a walnut). Roll each ball in powdered sugar, then place them on the prepared baking sheet. Lightly press each ball to flatten it slightly.
- Decorate (optional): Press a whole almond or candied cherry into the center of each cookie.
- Bake: Bake the cookies for 18-20 minutes, or until they are lightly golden on the edges but still soft in the center.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving:
Once cooled, enjoy your Sicilian almond cookies with a hot espresso or dessert wine. Stored in an airtight container, they can last up to a week, maintaining their soft, chewy texture.
These delightful cookies capture the essence of Sicilian flavors with just a few simple ingredients!
