Pasticcini di mandorla or Almond biscuits (Makes 18)

May 31, 2017



In the days when went to Sicily for our family holidays, we would drive for hours to find the shop that sold the best biscuits. We would purchase kilos of the almond biscuits and then have them stuffed in our luggage, rucksacks, handbags, pockets and this was alongside the odd fig branch, 10 litres of olive oil, several salami’s, cheese and maybe some pottery from Santo Stefano. It is not just the flavour of these biscuits that I love, but it’s also the nice memories they bring. You can swap out the ground almonds for ground pistachios for a different flavour.



  • 250g Ground almonds (or ground pistachios)

  • 250g Icing sugar

  • 1 tsp of almond extract

  • 1 tbsp. Amaretto Liquor (optional)

  • 2 x large egg whites

  • Extra icing sugar to dust the biscuits


  1. Preheat the oven to 160 / gas mark 4. 

  2. In one bowl, combine the dry ingredients. 

  3. In a separate bowl, whisk the egg whites until stiff. 

  4. Add the vanilla, almond extract and amaretto to the bowl of dry ingredients, then fold in the egg white

  5. The consistency of the dough will feel a bit sticky and heavy.

  6. Take a table spoon of the mixture into your hand and roll into a ball and place on a non stick mat / baking tray

  7. Slightly flatten the ball with your palm and then with your thumb press the middle 

  8. Place the biscuits into the oven for 10 to 15 minutes (10 minutes the biscuits will be softer, 15 minutes the biscuits will be harder)

  9. Leave to cool, dust with icing sugar and keep in an airtight jar for up to two weeks

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