The Sicilian almonds are the finest Italian almonds , they are grown with traditional methods pursuing a discourse of quality rather than rendered differently from what happens in other parts of the world.

Properties and benefits of Sicilian almonds

Consuming almonds that maintain the skin allows you to take full advantage of the numerous beneficial properties because there are different contents micronutrients . Apart from the good vitamin intake (group B), almonds ensure some health benefits such as laxative properties (given the moderate fiber content) and antioxidants.

Food use of almonds

In addition to sweet almonds, there are also bitter almonds, indeed the natural varieties are the latter, the sweet ones are the result of selection. Bitter almonds are edible but they are also toxic, they must be consumed in small quantities, yet in the food industry they are very important because they are used to produce macaroons.

Botanical notes

Prunus dulci or prunus amygdala is the name of the domesticated species which is the result of a selection made by man in very ancient times to obtain a sweet variety among the different species of wild almonds love present in nature. If the almond tree looks like it was domesticated in Armenia or Azerbaijan it is likely that its wild ancestor is Prunus fenzliana.

Oatmeal biscuits with Sicilian almonds


Oat flakes 300 gr

Sugar 125 gr

Butter 125 gr

Sicilian almonds 50 gr

Eggs 1

Yolks 1

Cinnamon powder 1 tsp

Untreated lemon zest 1

Baking powder 8 gr


1) Chop half of the oat flakes (150 gr) together with the almonds with a food processor.

2) Once chopped evenly, add the softened butter and operate again.

3) When the butter is well distributed, remove the mixture obtained from the robot and put it in a large bowl.

4) Add the sugar and baking powder.

5) Add a whole egg and a yolk.

6) Add the grated zest of a lemon and a teaspoon of cinnamon.

7) At this point add the remaining oat flakes (not chopped) and work all the ingredients well with your hands.

8) Once you have obtained a homogeneous mixture, cover it with cling film and let it rest in the refrigerator for 30 minutes.

9) When the dough has reached the right consistency (it must be hard enough), divide it into many small parts weighing 15 grams each.

10) With wet hands make many balls and place them in a baking tray covered with parchment paper, one next to the other, taking care to leave an adequate space between one ball and the other as during cooking they will grow and expand.

11) Bake at 180 ° for 20 minutes (if ventilated at 160 ° for about 15 minutes), then take the oatmeal cookies out of the oven as soon as they are golden brown.


Data sheet

Carboidrati di cui zuccheri
0,9 g
12,2 g
51 g
21,6 g
0,08 g
Valore energetico (calorie)
581 Kcal

Specific References

Recently added our store

16 other products in the same category: