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Sicilian Almond Cookies

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Soft and chewy cookies made with almond flour, sugar and egg whites, and topped with whole almonds. The dough comes together quickly and cookies bake in only 12 minutes. They are a tried and true favourite cookie!

If you love these, you'll also love our soft amaretti cookies. If you prefer crunchy cookies, then our almond flour biscotti would be the best choice. Try some of these yummy cookies as soon as possible!

Sicilian almond cookies are so soft and chewy

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Ingredients you'll need

  • Almond flour: This grain-free and gluten-free flour is ideal for making any baked goods, both cookies and cakes. In this recipe it's main ingredient so be sure you use quality freshly ground one. One of the best brands is Blue Diamond (order here if from US) and Dragon Superfoods almond flour (if buying from UK).
  • Caster sugar: This recipe uses caster sugar but granulated one would work well here.
  • Egg Whites: We use only egg whites here as they give chewy texture together with sugar and almond flour once baked. Leave egg yolks for other recipes, such as soft chocolate chunk cookies.


  • Salt: Just a pinch of fine sea salt will balance the flavour.
  • Grated orange zest & freshly squeezed orange juice: These two balance the sweetness of the cookies and adds refreshing citrus note. Lemon zest and lemon juice will also work well here.
  • Almond flakes: A few of these on the top of  each cookie adds crunchiness and bring flavour of toasted almond that everyone adores. The cookies are not the same without almond flakes!




3 easy steps for making the dough

  1. Stir almond flour and sugar: Place the almond flour and sugar in a bowl and stir to combine.

  2. Beating egg whites: Place the egg whites (be sure that they are fresh and at room temperature, this way they will whip up easy) and pinch of salt in a glass, metal or ceramic bowl (skip the plastic one) and beat until soft peaks form.

  3. Adding almond flour/sugar mixture to egg whites: Start adding almond flour/sugar mixture to the beaten egg whites, spoon by spoon while stirring with spatula (don't forget to add orange juice and grated orange zest at this stage) until you get sticky and soft dough. Knead the dough with your hands if necessary.



Tips for shaping/baking cookies

Once you have the dough ready, shaping is very easy. Scoop the dough using a teaspoon (size of small walnut), then slightly flatten it. Next dip top half into egg whites then press into almond flakes so the top is covered with them.

These cookies don't need high temperature for baking; about 12 minutes at 165°C/329°F is enough time for baking.

Avoid overbaking the cookies as they should be crunchy on the outside with a soft moist interior. Take them out of the oven while still soft to the touch.

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How to store Sicilian almond cookies

Sicilian almond cookies need to be completely cool before they are stored. They can be stored in airtight container or a cookie glass jar at room temperature. Cookies should last for at least 1 week.

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Sicilian Almond Cookies

MAKES: 20 cookies
COOKS IN: 30 minutes
LEVEL: Super easy

INGREDIENTS

For the dough

  • 200g almond flour (2 cups+1 tbsp)
  • 168g caster (fine) sugar (3/4 cup)
  • 2 egg whites
  • pinch of salt
  • 2 tablespoons freshly squeezed orange juice
  • grated zest of 1 orange

For the rolling



INSTRUCTIONS

  1. Preheat the oven to 165°C/329°F. Line the baking sheet with baking paper.

  2. Stir together almond flour and caster sugar in a medium bowl.

  3. In a large bowl, whisk the egg whites with some salt using electric hand mixer until soft peaks form.

  4. Gradually add almond flour/sugar mixture to egg whites while stirring with silicon spatula or wooden spoon. At this stage add orange juice and grated orange zest. You should get a sticky compact dough.

  5. Place almond flakes in a small bowl. Whisk egg white in a bowl.

  6. Using a teaspoon, scoop the dough, roll into balls of the size of a small walnut. Slightly flatten each ball and dip top into egg whites then press into almond flakes. Arrange on the baking sheet.

  7. Bake for about 12-14 minutes, or until just lightly golden and the almond flakes are toasted. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes then transfer them with a thin metal spatula to a wire rack to cool completely.

Handy equipment:

Mixing bowls
Silicon spatula
Baking sheet
Cookie spatula




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