This iconic Sicilian delicacy, known as pasta reale or pasta di mandorle, is the soul of Sicily’s artistic pastry tradition. Closely related to marzipan but with a more pronounced almond flavor, firmer texture and less sweetness, this luxurious almond paste was originally crafted by nuns in Palermo. It serves as the base for frutta martorana—those brightly colored, lifelike miniature fruits that fill pastry shop windows during holidays and festivals—and is also used in a wide variety of traditional sweets.
You’ll find pasta reale shaping the famous sugar-almond Easter lambs (agnelli pasquali), forming the tender filling of classic cookies or transformed into ornate decorations. With just a few ingredients—almonds, sugar and a touch of flour—you get a pliable, aromatic dough that’s perfect for molding, coloring, baking or simply delighting the senses.
Almond Paste (Pasta Reale o Pasta di Mandorle)
Ingredients
- 800 g (about 4 cups) raw almonds
- 530 g (about 2½ cups) granulated sugar
- ½ cup water
- 100 g (about ¾ cup) maiorca flour
Instructions
- Grind the almonds: Process the raw almonds in a food processor until they become a fine flour.
- Make the sugar syrup: In a wide saucepan, heat the sugar with the water over very low heat until it starts to form threads (soft ball stage).
- Incorporate the flours: Add the ground almonds and the maiorca flour to the syrup and stir constantly over low heat until the mixture becomes thick. Pull away from the sides of the pan in one mass.
- Cool and mold: Let the paste cool completely. Once cool, press into fruit-shaped molds or form by hand.
- Decorate: Paint the marzipan fruits using food coloring to resemble real fruit. Let them dry before serving or packaging.
Grandma & Aunties’ Kitchen Wisdom:
«Take your time with the syrup—it’s what gives the almond paste its ideal texture. And for a fragrant touch, add a few drops of almond extract to the mix»
