Pasticcini di mandorla - Sicilian almond sweets

    35 min

    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.


    London, England, UK
    12 people made this

    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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