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You are here: Home / Recipes / Desserts / TRADITIONAL SICILIAN ALMOND COOKIES

TRADITIONAL SICILIAN ALMOND COOKIES

04/23/2015 by Filippo Trapella 112 Comments

The almond cookies are “a must” of the Sicilian culinary tradition. They are prepared with the Almond paste, called “pasta reale” in Sicily (King’s paste).

The legend wants that the recipe was created in the XII century in the convent of the “Martorana” in Palermo and that his name is due to his goodness (worthy of a King!).

These delicious cookies are as good as easy to do! Accompany them with a good tea, coffee or a glass of Marsala, the typical Sicilian sweet wine.

ALMOND COOKIES traditional Sicilian recipe with Maraschino cherries
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almond-cookies-2

INGREDIENTS

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  • 2 cups + 2 tbsp (200 gr) almond flour
  • 1 cup + 10 tbsp (200 gr) powdered sugar
  • 3 large egg whites
  • 1/2 orange
  • 1/2 lemon
  • 10 Maraschino cherries or Amarena wild cherries
  • 3 drops pure vanilla extract 

ALMOND COOKIES traditional Sicilian recipe with Maraschino cherries

PREPARE THE ALMOND PASTE

First of all, sift the powdered sugar, then mix the sugar with the almond flour in a large bowl. After that, add the grated zests of half lemon and half orange into the bowl, 3 drops of vanilla extract. Finally, mix all the ingredients with the whites of 3 large eggs lightly beaten.

egg white

Work the dough until it is compact and homogeneous, then pour it into a pastry bag provided with a large decorating tip. Place the pastry bag into the refrigerator 20 minutes.

ALMOND COOKIES traditional Sicilian recipe with Maraschino cherries

making the almond cookies

Line a baking pan with parchment paper. With the pastry bag, form cookies about 2 inches wide right on the parchment paper, add half Maraschino Cherry on the top of each cookie then put the drip pan in the fridge for at least 8 hours (it’s easy to prepare the almond cookies the night before for the following day!).

The rest in the fridge is critical because the cookies don’t sag while cooking.

ALMOND COOKIES traditional Sicilian recipe with Maraschino cherries

 

ALMOND COOKIES traditional Sicilian recipe with Maraschino cherries

making the almond cookies

When the almond cookies are ready to be cooked, set the oven to 350Β° F and bake the cookies by taking them directly from the fridge.

Bake the cookies 10-15 minutes, turning the dripping pan halfway through cooking, until they are golden brown. Finally, operate the broil a few minutes, until the cookies are golden!

The almond cookies should be crispy outside and soft inside. Serve the almond cookies with a good tea, coffee or a glass of Italian dessert wine.

ALMOND COOKIES traditional Sicilian recipe with Maraschino cherries

CHOCOLATE FUDGE MUFFIN with blueberries whipped cream

CHOCOLATE FUDGE MUFFIN with blueberries whipped cream

PRINTABLE VERSION

Yield: 5

TRADITIONAL SICILIAN ALMOND COOKIES

TRADITIONAL SICILIAN ALMOND COOKIES

The almond cookies are "a must" of the Sicilian culinary tradition. They are prepared with the Almond paste, called "pasta reale" in Sicily (King's paste).

The legend wants that the recipe was created in the XII century in the convent of the "Martorana" in Palermo and that his name is due to his goodness (worthy of a King!).

These delicious cookies are as good as easy to do! Accompany them with a good tea, coffee or a glass of Marsala, the typical Sicilian sweet wine.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 cups + 2 tbsp (200 gr) almond flour
  • 1 cup + 10 tbsp (200 gr) powdered sugar
  • 3 large egg whites
  • 1/2 orange
  • 1/2 lemon
  • 10 Maraschino or Amarena cherries
  • 3 drops pure vanilla extract

Instructions

PREPARE THE ALMOND PASTE

  1. First of all, sift the powdered sugar, then mix the sugar with the almond flour in a large bowl.
  2. After that, add the grated zests of half lemon and half orange into the bowl, 3 drops of vanilla extract. Finally, mix all the ingredients with the whites of 3 large eggs lightly beaten.

EGG WHITES

  1. Work the dough until it is compact and homogeneous, then pour it into a pastry bag provided with a large decorating tip.
  2. Place the pastry bag into the refrigerator 20 minutes.

MAKING THE ALMOND COOKIES

  1. Line a drip pan with parchment paper. With the pastry bag, form cookies about 2 inches wide right on the parchment paper, add half Maraschino Cherry on the top of each cookie.
  2. Then, put the drip pan in the fridge for at least 8 hours (it’s easy to prepare the almond cookies the night before for the following day!).
  3. The rest in the fridge is critical because the cookies don’t sag while cooking.

ALMOND COOKIES INTO THE OVEN!

  1. When the almond cookies are ready to be cooked, set the oven to 350° F and bake the cookies by taking them directly from the fridge. Bake the cookies 10-15 minutes, turning the dripping pan halfway through cooking, until they are golden brown.
  2. After that, operate the broil a few minutes, until the cookies are golden! The almond cookies should be crispy outside and soft inside.
  3. Finally, serve the almond cookies with a good tea, coffee or a glass of Italian Marsala wine.

Nutrition Information

Yield

5

Serving Size

1

Amount Per Serving Calories 72Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 34mgCarbohydrates 16gFiber 1gSugar 14gProtein 2g

The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.

© Filippo Trapella - philosokitchen.com
Cuisine: Italian / Category: Cookies

 

Filed Under: Desserts, Gluten Free, My Authentic Italian Recipes, Recipes, Vegan Tagged With: biscuits, cherries, cookies, dessert, italian, maraschino, marsala, recipe, Sicilian, sweet, tea

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Comments

  1. JoAnn says

    02/01/2017 at 12:49 pm

    Love these cookies! Ate them growing up in NY. But then I am Sicilian and Napolitano!! Thanks for pinning this recipe

    Reply
    • Filippo Trapella says

      02/01/2017 at 12:54 pm

      Thanks a lot JoAnn, I’m glad you liked them! πŸ™‚

      Reply
      • Sharon says

        07/28/2018 at 6:19 pm

        Very good tasting cookie but mine were as flat as pancakes. I did exactly what the recipe said to do. Help

        Reply
        • Filippo Trapella says

          07/28/2018 at 6:32 pm

          Hi Sharon, I’m sorry for that!
          Where they flat before or after baked? If they were flat before baking, probably the drought was not firm enough: try to add a little more almonds flour and let me know. Remember: they need the rest into the fridge and baked immediately after the rest.

          Happy cooking πŸ™‚

          F.

          Reply
  2. S Nunez says

    02/04/2017 at 12:21 pm

    Love Love Love these cookies!!!! I work at an Italian bakery while attending high school and these were my very favorite! At Christmas time I switched favorites to Pinyolate( phonetic spelling). They were little balls of sweet dough, stacked atop one another, they were dipped in a honey syrup. I guess they are also known as strufoli. Loved working there. Very good people. We became like family.

    Reply
  3. Filippo Trapella says

    02/05/2017 at 4:24 pm

    Thanks, I love Struffoli too! I want to publish the recipe as soon as possible!

    Reply
  4. Kay Tucker says

    03/27/2017 at 5:55 pm

    These are my favorite cookies!

    Reply
  5. Kam says

    07/07/2017 at 3:25 pm

    What tip did you use? They look delicious!

    Reply
    • Filippo Trapella says

      07/07/2017 at 3:30 pm

      Thanks Kam: just egg whites, almond flour and sugar

      Reply
      • Kam says

        07/07/2017 at 9:56 pm

        What tip on the pastry bag ?

        Reply
        • Ursula Margulski says

          12/12/2017 at 4:47 pm

          It is the extra large open star.

          Reply
  6. Lucille Furey says

    07/10/2017 at 2:01 pm

    Is it Almond flour or Almond paste? Your post has conflicting terms.

    Reply
    • Filippo Trapella says

      07/10/2017 at 5:35 pm

      Hi Lucille, thanks for your comment!
      The almond flour is one of the ingredients used to prepare the almond paste. In this recipe, I describe the process to make the almond paste cookies starting from the flour.

      Reply
  7. Debbie says

    07/14/2017 at 9:40 am

    Hi,
    I just found this recipe, we all love almond paste cookies. I’m confused though, the earlier part of your description says almond flour, then the inside printed recipe says paste,then the “print recipe” states almond flavor?
    Do you mean almond flour? Also, is there any almond extract in the mix? If it’s almond paste, how many ounces for the batch? usually the “bakery style” Italian almond horns or cookies have paste.
    Well, I’ll wait to hear before I waste the ingredients.
    Thanks, Debbie

    Reply
    • Filippo Trapella says

      07/14/2017 at 9:56 am

      Hi Debbie,
      Thanks for noticing!
      Actually “flavor” is a typo, I’m sorry about that. The dough is made with almond flour, whites, sugar, orange and lemon grated skins, and vanilla extract.
      I often do these cookies for my friends, and sometimes I replace the vanilla extract with anise extract: delicious as well!

      Thanks again for your help

      Filippo

      Reply
  8. Connie says

    08/14/2017 at 9:05 pm

    Will be trying these soon sound wonderful! Thanks for the recipe

    Reply
  9. Gen says

    08/24/2017 at 10:35 am

    Hi,
    Just wondering does the lightly beaten egg whites refer to a soft peak or egg whites that just begin to foam?
    Thanks!
    Just don’t want to stuff it up!

    Reply
    • Filippo Trapella says

      08/24/2017 at 11:02 am

      Hi Gen,
      Beat the whites with a fork until they are smooth and clear with a little foam, but still liquid, with a density that permits to incorporate the almond flour easily.
      Let me know if you need any more suggestions πŸ™‚

      Reply
      • Cadence Purdy says

        12/13/2018 at 9:40 pm

        Thanks for answering that question (and thanks for asking it, Gen)–I was wondering the same thing!!

        Reply
  10. Rosanna says

    08/25/2017 at 3:33 am

    Hi I would like the recipe for the amaretti biscuits please.

    Reply
    • Filippo Trapella says

      08/25/2017 at 4:27 am

      Hi Rosanna,
      Hope to make them soon

      Reply
  11. Michelle says

    08/27/2017 at 4:48 pm

    I would like to make soon for party time

    Reply
    • Filippo Trapella says

      08/27/2017 at 6:03 pm

      Cool Michelle!
      Let me know If you’ll like them

      Reply
  12. Lucia says

    10/26/2017 at 2:27 pm

    I don’t understand this recipe. The comments says it uses almond paste but only almond flour is in the ingredients. What am I missing?

    Reply
    • Filippo Trapella says

      10/26/2017 at 4:16 pm

      Hi Lucia,
      The almond paste is composed by the mixture of almond flour, sugar and whites. The process is described in the step “PREPARE THE DOUGH”: I just renamed this paragraph into “PREPARE THE ALMOND PASTE” to be more clear.

      Happy cooking πŸ™‚

      Reply
  13. Lucia says

    10/31/2017 at 12:06 pm

    I made this recipe with difficulty but o far all my tasters think it is a keeper. I will be trying it again and seeing if I can make the dough less still than it was the first time. Taste is very good and the cookie is not very sweet, the way an Italian cookie is supposed to be

    Reply
    • Filippo Trapella says

      10/31/2017 at 1:57 pm

      Hi Lucia,
      I’m very happy you liked the taste of these cookies! Just a suggestion: with a too soft dough could be difficult maintaining the shape of the cookies. Let me updated about your experimentation πŸ™‚

      Reply
  14. LINDA TOTH says

    11/04/2017 at 7:53 am

    Can you clarify what a drip pan is?

    Reply
    • Filippo Trapella says

      11/04/2017 at 8:28 am

      Hi Linda,
      It is a baking tray. A baking sheet works great as well πŸ™‚

      Reply
  15. Mitshella says

    11/19/2017 at 11:33 am

    Can you shorten the 8hrs in the fridge by placing them in the freezer? Also what # pastry tip am I using on the bag? Is the orange Traditional or can I use something else? Thanks

    Reply
    • Filippo Trapella says

      11/19/2017 at 2:02 pm

      Hi Mitshella,
      You can try to lower the temperature of your fridge and try to bake a couple of cookies after a few hours and see if these mantain their shape.

      I never tried to store them in the freezer, but I imagine they could stay in just a few minutes, and bake them before they froze.

      Let me know how it goes πŸ™‚

      Reply
  16. Stella says

    11/25/2017 at 10:34 am

    I was wondering how.many cookies this recipe makes. Also which tip did you use to pipe the cookies?

    Reply
    • Filippo Trapella says

      11/25/2017 at 10:57 am

      Hi Stella,
      You can make about 20 cookies depending on the size you prefer. Commonly I use a star tip or a close-star tip.

      Happy cooking

      Reply
      • Stella says

        12/05/2017 at 6:32 pm

        Thanks!!!! Can’t wait to try them. Do they freeze well?

        Reply
        • Filippo Trapella says

          12/05/2017 at 6:38 pm

          Hi Stella,
          Thanks for commenting, hope you’ll enjoy them πŸ™‚
          I never tried to freeze the cookies or the dough, but I thinks they would become too mushy.

          Happy cooking!
          F.

          Reply
  17. Tony says

    12/07/2017 at 2:15 pm

    I noticed several people ask what time you used. The closest I see to an answer is a star tip. Is there a number on your tip? Thank you, Tony

    Reply
    • Filippo Trapella says

      12/07/2017 at 3:32 pm

      Hi Tony, thanks for commenting!
      To prepare this cookies, I used a 1M open star tip.

      Happy cooking!

      F.

      Reply
  18. Tony says

    12/07/2017 at 2:17 pm

    Sorry that should have been “tip” not “time”

    Reply
  19. BEV says

    12/09/2017 at 10:53 am

    wHAT IS ALMOND FLOUR?

    Reply
    • Filippo Trapella says

      12/09/2017 at 12:29 pm

      Hi Ben,
      Almond flour is simply made from ground sweet almonds. You can make homemade or simply buy at the grocery or online.

      Happy cooking!

      F.

      Reply
  20. Chalom says

    12/14/2017 at 3:12 pm

    Hi would it be possible to use store baught egg whites ? & if so Do you think 3/4 cup would do it ?

    Reply
    • Filippo Trapella says

      12/14/2017 at 4:57 pm

      Hi Chalom,
      I cracked three eggs, and the whites weigh 96 g that correspond to 0.43 cups. So I would suggest to use 1/2 cup of whites and add one more tbsp of almond flour, if necessary πŸ™‚

      Reply
  21. Janet scafidi says

    12/14/2017 at 4:20 pm

    Do you actually use the TOP broiler after you bake them?

    Reply
    • Filippo Trapella says

      12/14/2017 at 5:02 pm

      Hi Janet,
      my oven requires a few minutes of top broil to golden brown the cookie perfectly. Just take a look at your cookies once cooked to decide if it is necessary or less. Baking is a very personal matter between the cook and his oven πŸ˜‰

      Reply
  22. Carol says

    12/15/2017 at 9:04 am

    Italian at Heart!

    Reply
    • Filippo Trapella says

      12/15/2017 at 9:15 am

      Thank you πŸ™‚

      Reply
  23. laura says

    12/19/2017 at 12:01 pm

    could these be made with pre-made almond paste? and if so, what ingredients get added to it (ie just egg whites and zest?)

    Reply
    • Filippo Trapella says

      12/19/2017 at 1:23 pm

      Hi Laura,
      I never tried to use pre-made almond paste, but I suppose it is possible: just read the ingredients on the box and possibly add what it is missing (lemon zest, vanilla, etc.)

      Happy holidays πŸ™‚

      Reply
  24. Stephany says

    12/21/2017 at 12:34 am

    Going to try these

    Reply
  25. Stephany says

    12/21/2017 at 12:35 am

    I’m going to try these.

    Reply
  26. yedney says

    05/09/2018 at 2:38 am

    Can these be made in advance and how do you store them once made? Air tight container on the countertop or do they need to be refrigerated?

    Reply
    • Filippo Trapella says

      05/09/2018 at 11:23 am

      Hi Yedney,

      Yes, you can store them into an air tight container up to 5 to 7 days, depending on the evironmental conditions.

      Happy cooking πŸ™‚

      Reply
  27. Amara omar says

    05/22/2018 at 5:29 am

    Cest joli je les aimer trop bon

    Reply
    • Filippo Trapella says

      05/22/2018 at 1:01 pm

      MercΓ­ Amara πŸ™‚

      Reply
  28. Victoria says

    06/03/2018 at 8:35 am

    Great recipe, easy to follow and has a taste that reminds me of Palermo!

    Reply
    • Filippo Trapella says

      06/03/2018 at 8:51 am

      Thanks for your words Victoria!

      Happy cooking πŸ™‚

      Reply
  29. Anna says

    06/23/2018 at 3:25 am

    These are easy to make and very delicious.

    Reply
    • Filippo Trapella says

      06/23/2018 at 3:31 am

      thank you Anna!

      Happy cooking πŸ™‚

      Reply
  30. Rosa Flores says

    06/25/2018 at 8:31 pm

    Great recipe!!! I will be looking for more!! Thanks so much!!

    Reply
    • Filippo Trapella says

      06/26/2018 at 2:32 am

      Thank you Rosa, I’m working on it πŸ™‚

      Happy cooking!

      F.

      Reply
  31. Pilar says

    06/30/2018 at 6:23 pm

    Gracias por compartir recetas, me gusta todo lo relacionado con la reposterΓ­a.
    Me encantan las recetas con almendras.

    Un saludo

    Pilar Llera

    Reply
    • Filippo Trapella says

      07/01/2018 at 1:45 am

      Gracias Pilar,

      Happy cooking πŸ™‚

      Reply
  32. Stella says

    06/30/2018 at 11:00 pm

    When you put the dough in the fridge for 8 hrs before you put it in the oven, do you cover them? The cookies look so delicious!

    Reply
    • Filippo Trapella says

      07/01/2018 at 1:50 am

      Hi Stella,

      If you prefer, just cover them with a piece of wax or parchment paper.

      Happy cooking πŸ™‚

      F.

      Reply
  33. Rosanne says

    07/23/2018 at 10:57 pm

    Can you use almond paste instead of almond flour? I’ve never heard of these made with almond flour. Usually it is almond paste, confectionary sugar and egg whites.

    Reply
    • Filippo Trapella says

      07/24/2018 at 6:27 am

      Hi Rosanne,

      Yes, you can. In the first part of my recipe is basically described how to make homemade almond paste. I prefer starting from almond flour because it’s not difficult and I have the complete control of the ingredients.

      Happy cooking πŸ™‚

      F.

      Reply
  34. Douglas Reindl says

    08/05/2018 at 12:30 pm

    I can’t wait to try it!

    Reply
    • Filippo Trapella says

      08/05/2018 at 1:48 pm

      Cool, let me know Douglas πŸ™‚

      Reply
  35. Douglas Reindl says

    08/05/2018 at 12:31 pm

    I want to make it for my Italian family!

    Reply
  36. Mary says

    08/28/2018 at 12:31 am

    Can these be rolled into small balls and make a thumbprint to put the cherry into ?

    Reply
    • Filippo Trapella says

      08/28/2018 at 12:42 pm

      Hi Mary,

      Making balls with this dough, it is not so easy. The pastry bag is ever the best option, but if you have not, try to shape the cookies with the help of a spoon.

      Happy cooking!

      F.

      Reply
  37. Odi says

    08/28/2018 at 2:11 pm

    Hi

    Can I substitute the powder sugar with honey or maple?

    Reply
    • Filippo Trapella says

      08/28/2018 at 3:13 pm

      Hi Odi,

      In theory you can, but I never tried. Certainly, You need to modify the amount of almond flour to obtain the right density.

      Happy cooking πŸ™‚

      F

      Reply
  38. Encarna says

    10/17/2018 at 6:16 pm

    Buonissime!!!
    Sicilia, i siciliani sono bravissimi cucinando.

    Reply
    • Filippo Trapella says

      10/17/2018 at 6:42 pm

      Grazie Encarna!

      Happy cooking πŸ™‚

      F.

      Reply
  39. wayne says

    10/31/2018 at 1:56 am

    great easy recipe thanks

    Reply
    • Filippo Trapella says

      10/31/2018 at 8:02 am

      Thank for your words Wayne πŸ™‚
      Happy cooking!

      F.

      Reply
  40. Ruth says

    11/04/2018 at 8:52 pm

    Can’t wait to make them

    Reply
    • Filippo Trapella says

      11/04/2018 at 10:59 pm

      Cool Ruth, let me know πŸ™‚

      Reply
  41. sharon knott says

    11/28/2018 at 3:50 pm

    going to try sounds yummy

    Reply
    • Filippo Trapella says

      11/28/2018 at 4:02 pm

      Nice Sharon!
      Let me know if you’ll like them πŸ™‚

      F.

      Reply
  42. Lili says

    12/01/2018 at 11:46 am

    Hi,
    Tnx for sharing this delicious recipe. I have a question for you, could we add some butter?

    Reply
    • Filippo Trapella says

      12/02/2018 at 2:52 pm

      Thank you Lili!
      Concerning the butter, I never tried

      Happy cooking πŸ™‚
      F.

      Reply
  43. Carol says

    12/12/2018 at 9:14 am

    What is almond flour and where to get it?

    Reply
    • Filippo Trapella says

      12/12/2018 at 9:48 am

      Hi Carol,

      Almond flour is made with finely ground sweet almonds. You can find it in specialized groceries and online: https://www.amazon.com/Bobs-Red-Mill-Super-Fine-Almond/dp/B01N9PWYCV/ref=sr_1_15_s_it?s=grocery&ie=UTF8&qid=1544626079&sr=1-15&keywords=almond+flour

      Happy cooking πŸ™‚

      F.

      Reply
  44. Abby Pfennig says

    12/13/2018 at 12:00 pm

    Won’t know how to rate it until I make them! Just looking to use up almond flour and maraschino cherries.

    Reply
  45. Lorrie says

    12/16/2018 at 10:43 am

    Oh my, really need to make these cookies..y family will love them

    Reply
    • Filippo Trapella says

      12/16/2018 at 11:07 am

      Nice,

      Let me know πŸ™‚

      F.

      Reply
  46. Jim navarra says

    12/25/2018 at 12:51 pm

    Jim.navarra@yahoo.com
    These some of my favorite family cookies too!

    Reply
    • Filippo Trapella says

      12/25/2018 at 1:30 pm

      Thank you Jim!

      Marty Christmas πŸ™‚

      F.

      Reply
  47. Mary P says

    07/03/2019 at 6:03 pm

    Delicious and easy little cookie!

    Reply
    • Filippo Trapella says

      07/04/2019 at 9:35 am

      Thank you Mary!

      Happy cooking πŸ™‚

      F.

      Reply
  48. Marion Farley says

    08/15/2019 at 4:05 pm

    Looks so good.

    Reply
    • Filippo Trapella says

      08/15/2019 at 5:54 pm

      Thank you Marion πŸ™‚
      Happy cooking!

      F.

      Reply
  49. Heidi E says

    09/12/2019 at 3:27 pm

    Love!

    Reply
    • Filippo Trapella says

      09/12/2019 at 3:37 pm

      Thank you Heidi πŸ™‚
      Happy cooking!

      F.

      Reply
  50. Frances says

    10/25/2019 at 4:37 pm

    They look delicious hope mine turn out like this with your delicious instructions x

    Reply
    • Filippo Trapella says

      10/25/2019 at 9:34 pm

      I hope so as well Frances!
      Let me know πŸ™‚
      Happy cooking

      F.

      Reply
  51. Karen says

    11/09/2019 at 9:04 pm

    Delicious cookies! Like my Italian grandma made.

    Reply
    • Filippo Trapella says

      11/10/2019 at 12:46 am

      Wow, thank you Karen!

      Happy cooking πŸ™‚
      F.

      Reply
  52. Hope says

    04/09/2020 at 2:12 pm

    Wow so cuteHope

    Reply
    • Filippo Trapella says

      04/09/2020 at 2:24 pm

      Rhank you Hope!

      Happy cooking πŸ™‚
      F.

      Reply
  53. Andrea says

    05/12/2020 at 11:24 am

    Delicious recipe thanks!

    Reply
    • Filippo Trapella says

      05/12/2020 at 2:07 pm

      Thank you Andrea!

      Happy cooking πŸ™‚
      F.

      Reply
  54. Teresa says

    05/24/2020 at 10:32 pm

    Just put them in the fridge! Excited to bake them tomorrow! Thank you!!

    Reply
    • Filippo Trapella says

      05/24/2020 at 11:04 pm

      Nice πŸ™‚
      Hope you’ll like them, Teresa!

      Happy cooking
      F.

      Reply
  55. Courtney says

    11/13/2020 at 11:43 pm

    Can’t wait to make these

    Reply
    • Filippo Trapella says

      11/14/2020 at 10:27 am

      Nice, let me know Courtney!
      Happy cooking πŸ™‚
      F.

      Reply
  56. Anna says

    12/10/2020 at 3:17 pm

    Tried making these today
    And had tried to pipe with star tip
    But could not
    Dough was to hard for that! Others than that they were very good!
    Any tips for the next time when I make them

    Reply
    • Filippo Trapella says

      12/12/2020 at 10:15 pm

      Hi Anna, I’m glad you liked my cookies!
      Concerning the dough: it’s normal that it is hard to pipe, but in case it comes too hard, you can use a little less flour.

      Happy cooking!
      F.

      Reply
  57. Charlie says

    01/11/2021 at 7:18 am

    Looks yummy!

    Reply
    • Filippo Trapella says

      01/11/2021 at 9:13 am

      Thank you Charlie!
      Let me know in case you decide to try them,
      Happy cooking πŸ™‚
      F.

      Reply

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