Coconut lovers, look no further than these mouthwatering coconut and almond cookies from Tumminello. Taking a uniquely Italian twist on this tropical ingredient, these soft, moist cookies combine rich coconut with fragrant almond paste, a traditional Sicilian ingredient that has its roots in the history of the island itself. Similar to a macaroon, these praline-style cookies are bound simply by egg whites from pasture-raised hens and a hint of local wildflower honey.
Almond trees were brought to Sicily around 1000 BCE by travelers from the Middle East, and their presence is just one of the reminders of the Arab influence on the island that makes Sicilian culture unique. Today, Sicily is home to a wide range of almond varieties, each prized for their unique characteristics and flavor profile. These cookies are made with the tender Romana almond that grows in the eastern coastal town of Avola, a variety that has been used for centuries in sweets and typical Sicilian desserts.
A proudly Sicilian company, Tumminello uses ingredients sourced from their island home, from chocolate to dairy, olive oil, nuts, and citrus, to ensure the highest quality. It all started in 1977 in the medieval town of Castelbuono in the heart of Madonie regional park, a mountain haven for birds, rare butterflies, and wild orchids. There, sisters Arcangela and Rosa began baking biscuits and breads with the help of their husbands, and over the decades they have been driven by their passion for baked goods to make “the best biscuits in the world.” Today, the family-run company employs modern tools and techniques in their artisan factory, carefully calibrated to respect and preserve the traditional flavors and recipes of their Sicilian home.