These Authentic Sicilian Almond Paste Cookies or ( Paste di Mandorla) are easy to make and really delicious. They're Gluten Free and Dairy Free. Our family has ended up having individual Dietary Needs including, Gluten intolerant, Dairy intolerant and Sugar intolerant so I'm making these with Monkfruit Sugar Free Sugars.
Our family decided to have an Italian Menu for Christmas and these Cookies are perfect.
Here's what you'll need:
Preheat the oven to 350 Degrees.
A Sheet Pan lined with Parchment Paper and Baking Spray.
A Small Cookie Scoop.
Ingredients:
1 C Granulated Sugar ( I use Monkfruit Sugar Free)
2 Large Egg Whites, Room Temperature.
1 tsp Almond Extract.
A Pinch of Sea Salt.
2 1/2 C Almond Flour.
For Coating them:
1/2 C Confectioner's Sugar ( I use Monkfruit Sugar Free Powdered Sugar)
Directions:
In a Large Mixing Bowl:
Almond Flour
Granulated Sugar.
Whisk to Combine Well.
In a Large Mixing Bowl:
Egg Whites
Salt
Whisk until Soft Peaks Form.
Gently Whisk in Almond Extract.
Create the Dough:
Gradually Add the Almond Flour Mixture into the Egg Whites in Portions (Stir with a Wooden Spoon after each Addition)
The Mixture will seem Dry but that's OK. You can even Use Your Hands to Combine the Dough.
Use the Cookie Scoop to Create the Cookie Balls.
Form Small Balls with your Hands. (If the Dough seems to be too Sticky you can Spray your Hands with the Baking Spray or Dust your Hands with the Confectioner's Sugar.
The Cookies will be Small so you should be able to roll out 1 1/2 to 2 Dozen Cookie Balls.
Roll the Balls in Confectioner's Sugar.
Transfer them to the Sheet Pan.
Gently Flatten them a bit with the bottom of a Glass. (if they Crack a Bit on the Sides, that's OK)
Bake 15 - 20 Minutes.
They'll Rise a Bit and appear Slightly Cracked, and that's fine.
Check them after 15 Minutes. They should be Golden Brown so Don't Over Bake Them.
Remove the Pan to a Rack to Cool for 5 Minutes and then Transfer the Cookies to the Rack to Cool Completely.
Enjoy!
Peace in the Kitchen!
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