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ALMOND PASTE COOKIES – PUGLIAN PASTRY | Sedicipuglia.it

Puglian pastry is famous for its simple yet flavorful desserts, and almond paste cookies are one of its most iconic examples. Almonds are the star of many Puglian sweets — from crisp cookies to nougats like cupeta — and they shine in these beloved holiday treats.

Made with local almonds and a few genuine ingredients, these cookies are passed down through generations and are a cherished part of festive traditions. They are known for their unique texture: slightly crisp on the outside, yet incredibly tender and soft inside. Their delicate flavor makes them perfect not only as a dessert after a special meal, but also alongside a comforting afternoon tea.

A Sweet for Every Celebration

Almond paste cookies are a timeless classic for the holidays, present at both Christmas and Easter, yet ideal for any special occasion. At Christmastime, they become an elegant homemade gift, rich in tradition and taste. Prepared with simple, easily accessible ingredients, they charm both adults and children with their sweetness and signature texture.

Often packaged in decorated boxes or gift bags, they make the perfect present for family and friends — a gift of love and tradition. They are also a popular choice as wedding, christening, or celebration favors, becoming symbols of good wishes and affection.

Easy and Quick Recipe

These almond cookies are surprisingly easy and quick to prepare. With just a handful of essential ingredients — finely ground almonds, sugar, citrus and almond flavorings, and a few egg whites — the result is delicious and rewarding. The method is beginner-friendly and suitable even for first-time bakers.

The Authentic Taste of Almonds in Tradition

In old recipes, a few bitter almonds were often added for their intense aroma, once considered an essential ingredient. However, over time, it became known that bitter almonds contain prussic acid, a toxic compound, so their use is now discouraged.

Today, pastry chefs recreate that classic bitter note using safe natural flavorings like armellina, found in apricot or peach pits, preserving that authentic taste without health risks — just like in the famous amaretti sardi.

Almond Sweets from Sicily and Sardinia Too

Beyond Puglia, almond sweets are popular in Sicily and Sardinia. Sicilian versions often include candied fruit and sugar glaze, while Sardinia is known for its amaretti and papassini — rich, intensely flavored cookies with unique textures. Each region adds its own touch to make these almond treats special and deeply tied to local tradition.

Storage Tips

Once baked, these delights can be stored in a tin box for several days, maintaining their fragrance and softness. This makes them perfect not only for holidays but also for keeping a sweet treat on hand to serve with coffee, tea, or as a small indulgence.

ALMOND PASTE COOKIES – RECIPE

(Makes about 20–25 cookies)

Ingredients:

• 300 g blanched almonds (or almond flour)

• 200 g granulated sugar

• 2 large egg whites

• ¼ tsp lemon flavoring

• ¼ tsp orange flavoring

• 1 small vial of almond flavoring

• Flaked almonds, candied cherries, or candied orange peel for decorating

Instructions:

1. Grind the almonds

If using whole almonds, blend them with the sugar in a food processor until you get a fine flour. You can also use ready-made almond flour.

2. Prepare the dough

In a large bowl, mix the almond flour with sugar. Add lemon and orange flavorings and the almond extract. Gradually incorporate the egg whites, mixing with a spatula or your hands until you get a soft, compact dough.

3. Fill a piping gun or pastry bag

Place the dough into a piping gun or pastry bag fitted with a star-shaped tip for an elegant look.

4. Shape the cookies

On a baking tray lined with parchment paper, pipe out rosettes or star shapes.

5. Decorate

Top each cookie with a flaked almond, candied cherry, or piece of candied orange peel.

6. Let them dry

Let the cookies dry at room temperature for at least 6 hours, or overnight if possible. This helps them maintain their shape during baking.

7. Bake

Preheat the oven to 170°C (340°F).

Bake the cookies for 12–15 minutes, or until lightly golden. Don’t let them brown too much.

8. Cool and store

Let the cookies cool completely before touching. Once cooled, store them in a tin or airtight container to preserve their aroma and texture.

With love from the kitchen of Clementina – Sedicipuglia.

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