Mandorlini (Italian almond cookies)

Based on 4 ratings

Vanessa Pass

Food Editor at Kitchen Stories

Difficulty

Easy 👌
15
min.
Preparation
12
min.
Baking
0
min.
Resting

Ingredients

Pieces:-20+
150 g ground almonds
80 g confectioner’s sugar
75 g raw sugar
2 tbsp flour
½ tsp baking powder
200 g marzipan
egg white
1 tbsp amaretto
1 tsp lemon zest
100 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.
    • 150 g ground almonds
    • 75 g raw sugar
    • 2 tbsp flour
    • ½ tsp baking powder
    • 80 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.
    • 200 g marzipan
    • egg white
    • 1 tbsp amaretto
    • 1 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.
    • 100 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.

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