Sicilian Almond Cookies
an easy, gluten-free & dairy-free small batch cookie recipe
Back in December 2016 I took the kids on a three week trip to Europe. It was the trip of a lifetime, the memories deeply ingrained to my core, especially the overnight train ride from Paris to Rome. I still recall the perfect espresso and fresh squeezed juice that was served on the train, and cost less than a mediocre cup of coffee at many cafes back home.
When we arrived at our rental apartment the owner greeted us with a care package of soft lemon almond cookies, half of which were coated in confectioners’ sugar and then remaining enrobed in chocolate. Virginia still talks about these cookies to this day.
Regina Cookies: a favorite Italian biscuit
There’s a list of essentials I stock up on when I go back to Brooklyn. Big surprise, they all revolve around food. There’s lard bread from Caputo’s Bakery, and walnut danishes if they have any left when I get there. The danishes sell out fast, so afternoon visits usually have me leaving empty handed on the danish front.
Over the years I’ve tried a few different recipes, all of them leaving me longing for something closer to the cookies we enjoyed in Rome. The ratios of the recipes were always either off, baking temperatures too hot, or more likely the baking time way too long to yield the soft, barely baked cookie I remembered from our time in Rome.
On a recent trip back to Brooklyn, I finally got the chance to visit Moonrise Bakehouse. Everything was spectacular but the item that left the biggest impression were the Sicilian lemon cookies.
One bite, and my need to recreate that cookie from Rome had been reignited. As with much of my baking these days, it’s all about small batches. This recipe makes just 12 cookies, and since they keep well, it’s enough to get me through a week. You can double the batch for more cookies if needed.
The cookies will seem barely done when you pull them from the oven. Don’t be tempted to bake them longer. By the time they’re cooled and ready to eat, you’ll be left with a soft, chewy cookie, exactly like the ones I enjoyed in Rome all those years ago.
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