Pasticcini di mandorla - Sicilian almond sweets

Pasticcini di mandorla - Sicilian almond sweets


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About this recipe: Southern Italian sweets which cross over to biscuit territory! These easy to make delights will give you a taste of the Med. These delights are better left overnight before eating. Store in a tin.

NazarBlue London, England, UK

Makes: 30 Biscuits

  • 400g ground almonds
  • 1 tablespoon runny honey
  • 300g golden caster sugar
  • 1/2 lemon OR orange zest
  • 1 whole egg
  • 1 egg white
  • 250g icing sugar

Prep:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Preheat oven to 190 C / Gas 5. Mix almonds, honey, sugar, zest and eggs in a bowl. Mix thoroughly and bring together with your hands to form a sticky dough.
  2. Turn out onto a surface heavily dusted with icing sugar. Roll into a sausage shape, cutting into portions and forming into desired shape. Alternatively roll into balls then roll them in the icing sugar. Lay on a shallow baking tray covered with greaseproof paper, and press down in the middle with a finger. The icing sugar will with help with the ‘cracked’ effect.
  3. Bake for 15 minutes – the sweets should not be brown! Lift greaseproof paper and lay on a rack. Allow to cool before moving the sweets – they’ll be very soft when fresh out of the oven so take care not to break them!


Traditionally these are pipped with a glace cherry or almond placed on top. Be creative and see what shapes you can make.

See it on my blog

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