Soft almond cookies are found in every Sicilian pastry shop. This home version uses ground almonds, sugar and egg white, with a teaspoon of Scyavuru Almond Cream 22% in the centre for an extra soft, creamy heart.
Soft almond cookies inspired by the Sicilian pastry tradition, with a creamy almond heart.
- Prep20 min
- Cooking14 min
- Total34 min
- Makes20 cookies
- Shop the ingredients ↓
In short
- The dough combines 250 g almond flour, 200 g caster sugar, 2 egg whites, lemon zest and 1 tsp honey, then rests 30 minutes in the fridge.
- Each cookie is a 25 g ball filled with a small teaspoon of Scyavuru Almond Cream 22%, giving about 20 cookies.
- After rolling in icing sugar and topping with an almond, the cookies rest 1 hour at room temperature so the surface cracks.
- Bake at 180°C (355°F) for 12–14 minutes until pale on the outside and soft inside.
- Once completely cool, the cookies keep for a week in a tin.
Contents
Ingredients (about 20 cookies)
- 250 g almond flour (finely ground almonds)
- 200 g caster sugar
- 2 egg whites (about 70 g)
- Grated zest of 1 untreated lemon
- 1 tsp honey
- 100 g Scyavuru Almond Cream 22%
- Icing sugar for rolling
- Whole or flaked almonds to decorate
Preparation
- 1. Make the dough Mix the almond flour, sugar and lemon zest. Add the lightly beaten egg whites and the honey and work into a soft, slightly sticky dough. Rest in the fridge for 30 minutes.
- 2. Shape With damp hands, make 25 g balls, flatten them, place a small teaspoon of almond cream in the centre and close. Roll them in icing sugar.
- 3. Decorate and rest Press an almond on top and let the cookies rest for an hour at room temperature: the surface dries and cracks nicely in the oven.
- 4. Bake Bake at 180°C (355°F) for 12–14 minutes: they should stay pale and soft inside. Let them cool completely; they keep for a week in a tin.
What you need from our pantry
The Scyavuru products used in this recipe, made in Sicily and delivered to your door.
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Frequently asked questions
How do I make soft Sicilian almond cookies with a creamy centre?
Mix 250 g almond flour, 200 g caster sugar and lemon zest, then add 2 lightly beaten egg whites and 1 tsp honey. Chill the dough for 30 minutes, shape 25 g balls, fill each with a small teaspoon of almond cream, close, roll in icing sugar and bake.
Why do the almond cookies need to rest for an hour before baking?
The hour at room temperature lets the surface dry before it goes into the oven. This is what makes the icing-sugar coating crack nicely as the cookies bake. Press the almond on top first, then leave them uncovered to rest before baking at 180°C (355°F).
How long do I bake soft almond cookies and how do I know they are done?
Bake them at 180°C (355°F) for 12–14 minutes. They should stay pale and remain soft inside, so don’t wait for deep browning. Let them cool completely before moving or storing them, as they firm up slightly while cooling and stay tender in the centre.
Which Scyavuru cream is used in the filling and why?
The filling uses Scyavuru Almond Cream 22%, about 100 g in total for roughly 20 cookies. A small teaspoon in the centre of each cookie adds an extra soft, creamy almond heart that contrasts with the slightly chewy ground-almond dough around it.
How should I store soft Sicilian almond cookies and how long do they last?
Let the cookies cool completely, then keep them in a tin. They stay good for a week. Cooling fully before storing matters, because putting them away warm would trap steam and soften the cracked, sugar-dusted surface.
What can I do if the almond cookie dough is too sticky to shape?
The dough is meant to be soft and slightly sticky, so work with damp hands when shaping 25 g balls. The 30-minute rest in the fridge also makes it easier to handle. Flatten each ball, add the almond cream, close it and roll in icing sugar.
