Almond pastries

These almond pastries are made with almonds, sugar and egg whites, ingredients used both for the preparation of special desserts typical of southern Italy, but also to create delicious treats, such as biscuits, perfect to serve with afternoon tea, or even as a dessert, or to be nicely wrapped up and given as a gift at Christmas. It is a simple recipe but one which only works with top quality ingredients. The most delicious almonds come from Sicily, specifically from Avola, in the Syracuse area which is also known for its excellent wine. In this region confectioners make this Sicilian pastry with three simple ingredients, and for this reason you can easily make them at home. There are different ways of making them: with beaten or ‘natural’ egg whites.


  • almonds 100 grams Peeled
  • sugar 100 grams
  • plain flour 30 grams
  • egg white 2 units
  • butter
30 minutes Total time
15 minutes Active time
Serves 4 persons
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The quantities given are for 30-35 pastries. Mix the almonds and sugar, and blend until you get a kind of coarse flour. Fold in the egg whites (beaten until stiff) and then the sifted flour. Grease and lightly flour the baking tray. Put a little of the dough into a pastry bag and, by squeezing the bag, make lots of little balls, well spaced out from each other. Bake in preheated oven at 180°C for 15-20 minutes. Remove from the oven and let them cool.

Some people like to roll the balls of almond paste in icing sugar before baking to create a contrast between the crispiness of the pastry on the outside and the softer centres. Alternatively, the pastries can be made with the help of a pastry bag, especially if the dough is too soft to be worked by hand.
The name "royal" that is often used with reference to these pastries can be traced back to the fact that they were "fit for a king" owing to its undeniable deliciousness.

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