desserts sardinian

Sospiri di Sardegna (Glazed Almond Sweets)

Sardinian glazed almond sweets made with almond flour, sugar, and lemon zest, coated in a thick sugar glaze. A traditional celebration sweet.

Gluten-Free Vegetarian
Back to Recipes More Recipes
Prep 30 min
Cook 15 min
Total 1h
Servings 15
Difficulty Medium

Ingredients

Dough

Glaze

Need a different yield?

Open this recipe in the scaler to adjust servings and turn the ingredients into a grouped shopping list.

Scale this recipe

Instructions

  1. Blanch the bitter almonds in boiling water for 90 seconds, drain, cool, and peel off the skins with a kitchen cloth. Chop them as finely as you can.

  2. Mix the almond flour with half the granulated sugar and the chopped bitter almonds in a bowl.

  3. Put the remaining granulated sugar, the 30 ml of water, and the lemon zest in a small saucepan. Bring to a boil over medium heat.

  4. Add the almond flour mixture to the syrup. Stir quickly on the lowest heat for a few minutes until the paste is smooth and pulls away from the sides of the pan.

  5. Wet your hands and shape the paste into walnut-sized balls. Flatten them slightly and set them on a parchment-lined baking sheet.

  6. Bake at 120 C for about 15 minutes. They should firm up without browning.

  7. While the sospiri cool, make the glaze. Put the powdered sugar in a bowl and stir in the 40 ml of water a little at a time until you have a smooth, thick mixture.

  8. Heat the glaze on the lowest heat for two minutes, stirring. Dip each sospiri fully in the glaze, lift it out with a spoon, and let the excess drip off on a wire rack.

  9. Repeat the dipping process a second time so the glaze builds up thick and shiny. Let them dry completely on the rack before serving.

Storage & Meal Prep

Keep in an airtight container at room temperature for up to a week. The glaze softens over time but the sweets stay edible. They also freeze well for up to a month.

Variations

  • With Myrtle: Add a few drops of mirto liqueur to the glaze for a resinous, Sardinian finish.
  • With Orange: Replace the lemon zest with orange zest for a different citrus note.

FAQ

What is the difference between sospiri and gueffus?

Both are almond-based Sardinian sweets. Gueffus are plain almond paste balls, often wrapped in colored paper. Sospiri are similar but coated in a thick sugar glaze that gives them a shiny, crisp shell.

Do I need bitter almonds?

The three bitter almonds add depth to the flavor. If you cannot find them, the sweets still work with just sweet almond flour and an extra pinch of almond extract.

Why dip the glaze twice?

Two coats give a thicker, more opaque finish. A single dip leaves the glaze thin and patchy.

Interactive Nutrition Map

15 Servings

Customize Ingredients

Nuts & Seeds
Almond Flour
150 g
Herbs & Spices
Lemon Zest
1 g
Sweeteners
White Sugar
100 g
Powdered Sugar
200 g

Per Serving

146kcalCalories
2gProtein
25gCarbs
5gFat
1gFiber
Sodium*
0mg0% DV
Potassium
74mg2% DV
Calcium
27mg2% DV
Iron
0.4mg2% DV
Magnesium
27mg6% DV
Vitamin C*
0mg0% DV
Vitamin A*
0µg0% DV
Vitamin K*
0µg0% DV
Folate
4µg1% DV
Almond Flour
White Sugar
Lemon Zest
Powdered Sugar
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Sospiri di Sardegna belongs on the Sardinian home table. I build it around almond flour, bitter almonds, and granulated sugar.

I blanch the bitter almonds in boiling water for 90 seconds, drain, cool, and peel off the skins with a kitchen cloth. I chop them as finely as you can. I mix the almond flour with half the granulated sugar and the chopped bitter almonds in a bowl.

I heat the glaze on the lowest heat for two minutes, stirring. I dip each sospiri fully in the glaze, lift it out with a spoon, and let the excess drip off on a wire rack. I repeat the dipping process a second time so the glaze builds up thick and shiny. I let them dry completely on the rack before serving.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide