A traditional treat that encapsulates the essence of Sicilian cuisine. These cookies are gluten-free and made primarily with almond flour, featuring a chewy texture and nutty flavor, often paired with robust espresso.
Ingredients
Scale:
2 cups almond flour
1 cup powdered sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 large egg whites
1 teaspoon almond extract
1 tablespoon honey (optional)
Slivered almonds (for garnish)
Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, powdered sugar, baking powder, and salt. Stir until well blended.
In a separate bowl, whisk the egg whites until frothy. Add almond extract and honey, mixing until combined.
Gradually add the wet mixture to the dry ingredients, stirring gently until a sticky dough forms.
With slightly damp hands, form the dough into small balls, about 1-inch in diameter. Place them on the prepared baking sheet.
Gently press a slivered almond on top of each cookie for garnish.
Bake in the preheated oven for 15-18 minutes, or until the edges are golden brown.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Once cooled, lightly dust with powdered sugar if desired.
