Almond Paste Pinches

Name: Almond Paste Pinches
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 18
Ingredients: Peeled almonds whole 1 ½ cup; Sugar 1 ¼ cup; Egg whites (approximately 2 medium) 2.5 oz; Almond flavoring ½ tsp; Lemon peel 1; Powdered sugar to taste

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145

Calories per serving

Energy Kcal 145
Carbohydrates g 17.9
of which sugars g 17.9
Protein g 2.6
Fats g 7
of which saturated fat g 0.58
Fiber g 2
Sodium mg 8

Gluten Free
Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 12 min
Makes: 18
Cost: Average
Note + the resting time in the refrigerator (at least 5 h)

PRESENTATION

Almond paste cookies, known in Sicily as pizzicotti di pasta di mandorle, are everywhere—from family tables to those charming pastry shops all over the island. These Italian almond cookies? They’re famous, and for good reason. Made with the renowned Avola almond, they have this distinctive, slightly moist texture that really stands out. Honestly, in Sicily, Avola almonds do it all. They’re in frutta martorana (those tiny, realistic marzipan fruits), biancomangiare, and even in sweet, icy almond granita—so versatile.

The dough for these almond paste cookies? Give it a quick chill in the fridge. It helps with consistency, creating cookies that are tender but never too dense. You don’t need to be a pastry pro here. It's one of those things that's pretty simple but feels special. Every bite offers a crispy edge from baking, with a soft middle that practically melts.

In Sicily, a plate of these chewy almond cookies is common during holidays or just for an afternoon coffee break. Towns have their twists—maybe a dusting of powdered sugar, maybe a golden toasted almond on top. And here's the thing: they are really really enjoyable because they're so simple and gluten-free. Compared to marzipan cookies from other places, these Sicilian almond cookies are more rustic and less sweet, really letting the pure almond flavor shine through. People say they remind them of warm Sicilian summers and family gatherings.

Whether you’re trying them for the first time or they’re bringing back those island memories, each bite feels like home. It’s a little crunchy outside, super moist inside, and packed with honest, nutty flavor. No question, that's what makes these cookies legendary in Sicily—and why people worldwide keep making and loving them. They’re a true sign of Sicily's rich culinary heritage, capturing the heart of Sicilian tradition in every delicious bite. For real. Pretty much.

INGREDIENTS

145

Calories per serving

Ingredients for 18 pinches: Peeled almonds 1 ½ cup (250 g) - whole; Sugar 1 ¼ cup (250 g); Egg whites 2.5 oz (70 g) - (approximately 2 medium); Almond flavoring ½ tsp; Lemon peel 1

for coating: Powdered sugar to taste

Preparation

How to prepare Almond Paste Pinches

To prepare the almond paste pinches, place the whole peeled almonds in a food processor with steel blades 1, add the sugar 2, and chop them into a powder. At this point, add the egg whites 3,

grated lemon zest 4, and almond extract 5. Process the mixture in the food processor until you get a soft but compact dough 6.

Transfer the dough into a bowl, lightly wet your hands, and form balls weighing about 1 oz each 7: you should get 18 balls of this size 8. Coat each ball with powdered sugar that you have placed in a separate bowl 9.

Place the sugar-coated balls on a tray lined with parchment paper and pinch the top, squeezing them between your three fingers: index, middle, and thumb 10. Once all the pinches are ready, let them rest in the refrigerator for at least 5 hours or even overnight. After resting, transfer everything to a baking sheet and bake in a fan oven on the middle rack at 350°F for about 12 minutes, until they are slightly golden 11. Once cooled, your almond paste pinches are ready to be tasted 12!

Storage

The almond paste pinches can be stored at room temperature for about a week, inside a food bag or a cookie tin with an airtight seal. Freezing is not recommended.

Advice

If possible, prepare the dough the day before and let it rest in the refrigerator overnight: this way, the pinches won't lose shape during baking. If you prefer a stronger and more natural flavor, replace the almond extract with a bitter almond to include in the dough during preparation! Try also making the Almond Cookies, which is easier and quicker!

For the translation of some texts, artificial intelligence tools may have been used.