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Sicilian Twists

Yield: 24 cookies 1x
Prep: 25 minsCook: 15 minsTotal: 40 minutes


For the Pasta Frolla dough

  • 1 stick (8 tablespoons) butter, softened
  • 2 tablespoons plus 1 teaspoon powdered sugar
  • 2 tablespoons plus 1 teaspoon granulated sugar
  • Pinch of salt
  • 1 whole egg
  • 1 egg yolk
  • 1 teaspoon vanilla
  • Zest from half a lemon
  • 2 cups flour

For the Filling

  • 1 ½ cups whole almonds
  • ½ teaspoon cinnamon
  • ½ cup honey

For the Topping

  • ½ cup Honey for drizzling
  • ½ cup sliced almonds, toasted*


  1. In the bowl of a stand mixer with a paddle attachment, cream butter then add both sugars and salt. Cream until fluffy, about two minutes.
  2. With mixer on low, add the egg and egg yolk until mixed.
  3. Add vanilla and zest and mix again.
  4. With mixer on low, add each cup of flour until combined.
  5. Remove from bowl and knead by hand for about a minute.
  6. Refrigerate dough wrapped in plastic for up to three days or at least for two hours.
  7. While dough is setting up in the refrigerator, make filling.
  8. In the bowl of food processor, process nuts to a fine crumb but not pureed.
  9. Toss with cinnamon then add honey. Mix and refrigerate for later use.
  10. Preheat oven to 350 degrees.
  11. On lightly floured surface, flatten and work pasta frolla dough so that it becomes soft and pliable but not warm.
  12. Roll into a 12×12-inch square.
  13. Cut square into eight strips.
  14. Remove filling from refrigeration and divide into eight pieces.
  15. Spray your hands with pan spray or a little oil and roll out one of the filling pieces into a log the same length as the dough strips. Repeat for other pieces.
  16. Lay one filling log over each strip of dough and bring sides of dough to center but do not pinch closed.
  17. Cut each strip into three. You should have 24 mini logs.
  18. Take each one and twist around once so the log now has spiral stripes.
  19. Place 12 on each of two parchment lined cookie sheets.
  20. Bake for 15 – 18 minutes until lightly browned. Do not over bake.
  21. Slide parchment with twists onto cooling racks and cool completely.
  22. When ready to serve, drizzle with honey and sprinkle with toasted almond slices.
  23. *To toast almond slices, in a sauté pan over medium heat, place nuts into dry pan and toss and cook for about five minutes until browned

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