Sicilian Tuono Homemade Almond Cookies
I sicilian almond cookies are among the most beloved desserts in Italian pastry. With the Sicilian Tuono Almonds, Sicily's finest and most aromatic variety, become a superior dessert: soft inside, slightly crispy outside, with an intense, enveloping aroma. Perfect with coffee or as a handcrafted gift.
Ingredients for about 20 cookies
- 200 g peeled Tuono Sicilian almonds
- 150 g of granulated sugar
- 2 egg whites
- 1 teaspoon vanilla extract
- Grated zest of 1 lemon of Calabria
- Powdered sugar to taste for rolling
Proceedings
- Finely chop Sicilian almonds in a blender until a coarse flour is obtained.
- Mix almond flour with sugar, lemon zest and vanilla.
- Add egg whites a little at a time until the dough is soft and sticky.
- Form walnut-sized balls and roll them in powdered sugar.
- Place them on a baking sheet lined with baking paper, slightly flattened.
- Bake in a preheated oven at 160°C for 15-18 minutes until lightly browned.
- Allow to cool completely before serving.
Tips
Almond cookies improve the next day: store them in a tin box at room temperature. The quality of the almonds is key: Tuono Sicilian Almonds have a superior natural flavor that needs no artificial flavoring.
