Breakfast? Coffee time? Dessert? Just cravings? Indulge then in these succulent and soft Sicilian almond cookies. They all have different look, different coating, different texture…simple and delicious!
- 500g of finely ground white almond
- 350g icing sugar
- 4 eggs
- bitter almond oil
- powdered sugar
- granulated sugar
- sliced roasted almonds
- candied cherries or orange skins
- whole almonds
METHOD In a large bowl add, mix together and hand knead ground white almond, icing sugar, slightly whipped egg whites and few drops of bitter almond oil. Put some cling film on the top of the bowl and put it in the fridge for a few hours.
Prepare a tray with some baking paper where you will lay the almond cookies. When chilled, using your hands start making some little balls and carry on with the following instruction to make different almond cookies:
– dip the balls in powdered sugar and at the same time press them down slightly from above and pinch them on the side; – dip the balls in slightly beaten egg yolk and roll them put in sliced roasted almonds; – dip the balls in granulated sugar and in the center put a half candied cherry or a piece of candied orange skin or a whole almond;
Bake at 180 degrees for about 15/20 minutes and serve with coffee.