Almond Cookies

Recipe by
Valeria Ciccotti

Almond biscotti straight from Sicily are like nothing else. Really, they bring a unique tradition and flavor that sets them apart from the usual twice-baked cookies. Italian biscotti recipe? This one's different. The use of almond flour instead of whole almonds keeps the inside moist and tender while the outside is all crispy and crumbly. In Sicily, they call these pizzicotti, and you’ll find them at family gatherings—always a hit. Shaped like small doughnuts, these have that sweet almond kick you find in lots of southern Italian sweets. And look, the aroma? It's like having a bakery in your kitchen.

For anyone who’s tried homemade biscotti, these might remind you of paste di mandorla or ricciarelli. But here's the thing—these have a texture and taste that’s distinctly Sicilian. When you bite into one, you get the perfect mix: crunchy edges and a soft middle that just melts in your mouth.

People love that these almond biscotti aren't as hard as versions from other Italian regions. So they are easy to enjoy without needing to dunk, although they go perfectly with coffee or sweet wine. Really really good! It is amazing how something this tasty is actually an easy almond biscotti to make. Plus, no need to grind nuts yourself. The almond flour boosts that deep, nutty flavor, while the simple ingredients keep it straightforward.

In Sicily, everyone has their own twist—some add citrus zest, others a dusting of powdered sugar. Whatever you choose, these biscotti with almonds taste like a piece of Sicilian tradition. You might want to share them—or maybe not. Pretty much your call. Whether it's at a festive gathering or just a quiet moment at home, these biscuits capture the heart of Sicilian confectionery, offering a sweet experience with every bite. Seriously, so so good.

You might also like:

• Almond Paste Pinches
• Christmas Almond Cookies
• Spiced cookies with chocolate and almonds
• Italian Ricciarelli Cookies