Sicilian Almond Cookies (gluten-free)

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These classic Sicilian almond cookies are naturally gluten-free and full of rich marzipan flavor. Crisp on the outside and tender in the center, they’re traditionally shaped into rustic ovals and generously coated with sliced almonds. They’re simple, fragrant, and absolutely irresistible. The recipe is from one of my favorites, David Lebovitz, and I’ve never made one of his that I didn’t absolutely love.

Ingredients:

For the cookie dough:

  • 3 cups (290g) blanched almond powder, (see Notes)
  • 1 cup (200g) sugar
  • 3 large egg whites, at room temperature
  • pinch of salt
  • 3 tablespoons smooth apricot jam
  • Few drops of pure almond extract
For finishing the cookies:
  • 100 g sliced almonds or pine nuts

Instructions:

In a large bowl, mix together the almond flour and sugar. In a separate bowl, whip the egg whites with a pinch of salt until soft peaks form. 

Fold the egg whites into the almond mixture, then gently fold in the apricot jam and a few drops of almond extract. Mix until the dough comes together into a smooth ball.

Preheat the oven to 325ºF (160ºC) and line two baking sheets with parchment paper or silicone baking mats.

Using two spoons, scoop up a portion of dough with one spoon and shape it into an oval by passing it back and forth between the spoons. Place each shaped piece onto the baking sheet.

Spread sliced almonds on a plate. Roll each piece of dough in sliced almonds or pine nuts, pressing gently so they stick. Don’t worry if they lose their shape—the cookies should look a bit rustic.

Place the coated cookies on the prepared baking sheets, spaced evenly. Bake for 22 - 25 minutes, rotating the sheets halfway through, until the cookies and almonds are a light golden brown.

Let cool before serving.


Notes:

Once baked, they keep well in an airtight container for up to 5 days or can be frozen for up to 3 months.