Piped almond rosettes finished with a cherry or a whole almond.
Read the full method before starting. Household measures are approximate; gram weights help keep the dough consistent.
Sicilian Almond Paste Cookies
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 318 minutes: 30 hands-on, 240 chilling or resting, 18 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and visual doneness cues.
Kitchen tools you’ll need
- US measures or kitchen scale
- Mixing bowls and spatula
- Two 13 × 18-inch lined baking sheets
- Cooling rack
- Sturdy piping bag and large star tip
Piped almond rosettes finished with a cherry or a whole almond.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Make paste
- 1Make pasteMix almond flour and sugar. Stir in egg whites, extracts and salt until a thick sticky paste forms.
Pipe and rest
- 2Pipe and restUse a sturdy bag with a large star tip to pipe 24 rosettes on two lined sheets. Top each with half a candied cherry. Refrigerate uncovered for 4 hours to help the ridges set.
Bake
- 3BakeHeat oven to 350°F (175°C), or 325°F (165°C) fan. Bake both trays 14–18 minutes, switching positions halfway, until the ridges are pale golden and centers are set but soft.
Cool
- 4CoolLeave 15 minutes on trays, then 15 minutes on a rack. Do not move them while fragile.
Chef’s Science & Pro Tips
Ingredient science
A large tip is important: almond paste is much thicker than frosting.
Technique & texture
Drying and chilling the piped dough helps it retain definition.
Finishing & serving
Use the listed cherry topping for the stated yield and nutrition estimate.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Cool fully and keep airtight; separate from moist cookies. |
| Refrigeration | Not needed | Avoid condensation and refrigerator moisture on plain baked cookies. |
| Raw freezing | Up to 1 month | Freeze uncoated shaped dough. Thaw in the refrigerator; finish shaping or coating before baking. |
| Baked freezing | Up to 2 months | Freeze fully cool cookies airtight, without glaze or chocolate when possible. |
| Restoring | Before serving | Thaw covered at room temperature, then apply any sugar, glaze or chocolate finish. |
Notes
- A large tip is important: almond paste is much thicker than frosting. Drying and chilling the piped dough helps it retain definition. Use the listed cherry topping for the stated yield and nutrition estimate. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
Why do the rosettes flatten?
The paste may be too wet or insufficiently rested. Weigh egg whites.
Can I use almond meal?
Fine blanched almond flour gives smoother piping than coarse meal.
Can I shape balls instead?
Yes; use equal portions and the same doneness cues.
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