Or, you can call them “paste” as I did in this post, which in the most general translation of the word means "doughs” or “pasticcini” which is similar. You could simply call them “dolci” (sweets) or dolcetti (little sweets) which is always safe, or cookies made with butter, similar to what we know as shortbread, you could call “frolli”. So if you want to talk about cookies in Italian but you don’t want to talk about the twice-baked ones, what do you call them? There is no catch-all, but you have some options. The whole dough is baked, then they’re sliced and baked again. Those are truly biscotti, because they’re twice baked. In America, you probably are familiar with the word biscotti, meaning those long hard cookies often sold at coffee shops. Thus, biscotti actually refers to cookies that have been baked twice. If you want to get technical, and you know I do, “biscotti” can be broken down into two root words: “bis” meaning two or twice, and “cotti” meaning baked or cooked. For as often as I talk about, bake, and eat cookies, this word has always given me grief. While most translating apps will tell you “cookie/cookies” translates to “biscotto/biscotti”, it’s not a catch-all. *Note: The original name of this post I had named as “Paste alle mandorle” but I believe that is used more to denote almond paste, or marzipan, so I’ve updated it to Paste di Mandorle. Until that day when I go to Sicily, I will content myself with tastes of their culture, like the occasional good arancini (fried balls of rice stuffed with cheese and veggies or meat) that you can find around Florence, granita (a slushy type drink), brioche stuffed with gelato, and cannoli.
They were good, yes, but I think it would be best to eat them fresh, in Sicily. Basically setting myself up for disappointment. Or so I’ve heard, I have yet to actually go there! The first time I found a bag of Sicilian almonds in Italy I snatched them up, hoping for a taste experience like never before.
ALMOND PASTE COOKIES ITALIAN FULL
These cookies and many variations of them hail from Sicily, where the land is full of sunshine and Mediterranean breezes, charming towns, and has the perfect climate for some of the most succulent citrus fruits and almonds. And because they only use almond flour, they are gluten-free friendly! Paste di mandorle, or almond cookies, are one of the simplest and most delicious cookie recipes you could ask for, requiring only 4 ingredients and an overnight refrigeration (and even that is optional), so you can make the dough one day and bake the next.
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