Mandorlini (Italian almond cookies)

Mandorlini (Italian almond cookies)

Based on 5 ratings
Vanessa Pass

Vanessa Pass

Food Editor at Kitchen Stories

"Quick, easy, and super delicious Christmas cookies that don't need any resting, fancy cutting, or decorating. The marzipan adds flavor and makes them moist on the inside."

Difficulty

Easy 👌

Preparation

15 min

Baking

12 min

Resting

0 min

Ingredients

2Servings
15 g
ground almonds
8 g
confectioner’s sugar
g
raw sugar
¼ tbsp
flour
tsp
baking powder
20 g
marzipan
egg white
tbsp
amaretto
tsp
lemon zest
10 g
sliced almonds
confectioner’s sugar (for dusting)

Utensils

bowl, baking sheet, parchment paper, fine sieve

  • Step 1/4

    Preheat oven to 180 ºC / 350ºF convection. Mix ground almonds, powdered sugar, brown sugar, flour, and baking powder in a bowl.
    • 15 g ground almonds
    • g raw sugar
    • ¼ tbsp flour
    • tsp baking powder
    • 8 g confectioner’s sugar
    • bowl

    Preheat oven to 180 ºC / 350ºF convection. Mix ground almonds, powdered sugar, brown sugar, flour, and baking powder in a bowl.

  • Step 2/4

    Add egg whites, amaretto, and lemon zest to the bowl. Tear raw marzipan into small pieces and add to the dry ingredients as well. Knead everything into a smooth dough with your hands.
    • 20 g marzipan
    • egg white
    • tbsp amaretto
    • tsp lemon zest

    Add egg whites, amaretto, and lemon zest to the bowl. Tear raw marzipan into small pieces and add to the dry ingredients as well. Knead everything into a smooth dough with your hands.

  • Step 3/4

    Add sliced almonds to a large dish. Form small balls about the size of a walnut, then roll in sliced almonds to coat. Transfer to a baking tray lined with baking paper and bake for approx. 12 min. The cookies should be only very lightly browned.
    • 10 g sliced almonds
    • baking sheet
    • parchment paper

    Add sliced almonds to a large dish. Form small balls about the size of a walnut, then roll in sliced almonds to coat. Transfer to a baking tray lined with baking paper and bake for approx. 12 min. The cookies should be only very lightly browned.

  • Step 4/4

    Cool briefly and dust with powdered sugar if desired. Store in a cookie tin.
    • confectioner’s sugar (for dusting)
    • fine sieve

    Cool briefly and dust with powdered sugar if desired. Store in a cookie tin.

  • Enjoy your meal!

    Mandorlini (Italian almond cookies)

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