The Sicilian almond pastries are delicious. They’re prepared in different shapes throughout the island. For example, in Messina they usually are tiny and white, in Catania are S-shaped and in the are of the Nebrodi are decorated with hazelnuts.
Usually, they are decorated with cherries, almonds or just with powdered sugar. No one can resist.
- 250 g almond flour
- 160 of powdered sugar
- almond flavoring
- 2 egg whites
We’re using some almond flour for this recipe, but if you want you can start from almonds and blend them until they are similar to flour.
In a bowl, add egg whites and whisk for about two minutes, until you have a smooth.
Add almond flour, powdered sugar and almond flavoring. Don’t add too flavoring or you’ll get bitter pastries.
At this point, mix until you get a very dense dough. Form a ball and wrap in transparent film. Put in the fridge for 3 hours.
With wet hands form cord and then balls of approximately 2 cm in diameter. Roll balls in caster sugar in order to cover the whole surface. Press the center with a finger and place a candied cherry.
You can decorate your almond pastries in many ways. For example, you can simply place an almond instead of candied cherries or you can roll the balls in powdered sugar.
Place the pastries on a baking sheet with parchment paper.
Bake at 338°F for about 15 minutes. Do not bake them too much. Let them cool completely and serve.
Sicilian almond pastries can be stored up to 4 days in an airtight container.