Mandorlini are small Italian almond cookies, slightly crispy on the outside, soft and moist on the inside. Perfect if you love simple, elegant cookies with an intense almond flavor.

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These Sicilian mandorlini are light and crispy on the outside and wonderfully soft and moist on the inside. These small Italian almond cookies are baked with marzipan, ground almonds, and flaked almonds. They have a delicious almond flavor and are very easy to make.

I especially love baking mandorlini during the Christmas season. You don't need to roll out dough or cut out cookies. Simply form small balls, roll them in almond flakes, and pop them in the oven. They're also delicious with afternoon coffee. If you enjoy baking almond cookies, try my coconut macaroons or my grandma's cinnamon balls.

Why you'll love these Sicilian mandorlini?

• Crispy on the outside, soft on the insideThe almond flakes become slightly crispy during baking, while the center remains nice and moist.
• Delicious almond flavor: Marzipan and ground almonds provide the delicate aroma.
• Made easyYou don't need a cookie cutter or a rolling pin.
• Perfect for ChristmasThe small almond cookies fit perfectly on any cookie plate.
• Good to prepare: Mandorlini will stay delicious for several days in a sealed cookie tin.

. Ingredients for Sicilian Mandorlini

• Marzipan raw masse: It provides the intense almond flavor and makes the cookies wonderfully soft inside.
• Ground almondsThey give the dough a fine consistency and enhance the almond flavor.
• Icing sugarIt provides a pleasant sweetness and blends well with the marzipan mass.
• Vanilla sugar: The subtle vanilla note goes wonderfully with the almonds.
• Wheat flour: A small amount helps to hold the dough together.
• baking powder: Loosens the almond mixture slightly during baking.
• proteinIt binds the ingredients and ensures that the almond balls can be easily shaped.
• Amaretto: The Italian almond liqueur It gives the cookies an extra almond flavor. You can also leave it out.
• Almond flakes: They form the slightly crispy coating and give the mandorlini their typical appearance.
• Icing sugar for dusting: These little almond cookies don't need any more decoration.

Tips for the perfect mandorlini

• Cut the marzipan into small piecesThis makes it easier to mix with the other ingredients and prevents large lumps from forming in the dough.
• Don't knead the dough for too long.Once all the ingredients have combined, the almond syrup is ready.
• Lightly oil your hands: The dough is a little sticky. Lightly oiled hands make it easier to form the balls.
• lightly press the almond flakes together.n: This makes them adhere better to the dough and prevents them from falling off so easily during baking.
• Pay attention to the baking time: The mandorlini should only be lightly golden brown. If you bake them for too long, they will lose their soft center.
• VAllow to cool completely: Fresh from the oven, the almond cookies are still delicate. They will firm up slightly as they cool.

Sicilian Mandorlini – How to conjure up these almond pastries

Mandorlini are small Italian almond cookies, slightly crispy on the outside, soft and moist on the inside. Perfect if you love simple, elegant cookies with an intense almond flavor.

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Portions: 20 cookies

For the dough:

• 200 g Marzipan raw paste (7 oz marzipan)
• 150 g ground almonds (1 1/2 cups ground almonds)
• 10 g vanilla sugar (2 ½ tsp vanilla sugar)
• 80 g Icing sugar (⅔ cup powdered sugar)
• 25 g Wheat flour (405) (3 tbsp all-purpose flour)
• 7 g baking powder (1 ¾ tsp baking powder)
• 1 cookies protein (1 egg white)
• 1 EL Amaretto (optional, for extra flavor) (1 tbsp amaretto, optional)

For decoration:

• 80 g Almond flakes for rolling (Scan 1 cup sliced almonds, for coating)
• something Icing sugar for dusting (A little powdered sugar, for dusting)

Preparation:

• Everything into the blender: Place the marzipan, ground almonds, vanilla sugar, icing sugar, wheat flour, baking powder, egg whites, and Amaretto into a mixer. Briefly mix the ingredients until well combined and lightly crushed.
• Transfer to a bowlPour the dough from the mixer into a bowl and knead it by hand or with a food processor until evenly combined. If the dough is very sticky, don't worry – that's normal.
• Oil your handsMoisten your hands with a little oil. This will make the dough easier to shape.
• Forming ballsNow form small balls, about the size of a walnut. Press each ball into the almond flakes so that the flakes adhere well to the surface.
• Bake: Place the mandorlini on a baking sheet lined with parchment paper and preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Bake the cookies on the middle rack for 13-15 minutes, until lightly golden brown.
• Pollination: Let the mandorlini cool slightly and then dust them with icing sugar.

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Calories: 136 kcal

Carbohydrates: 12 g

Protein: 3.8g

Fat: 8 g

Sugar: 18 g

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Frequently asked questions about Sicilian Mandorlini

Discover even more delicious Christmas cookies

If you like Sicilian mandorlini, you'll find many more easy cookie recipes here. Whether with almonds, marzipan, or chocolate for your Christmas baking, there's sure to be something for you.

• Black Forest Cherry Cookie Recipe – Simple & Fruity
• Delicious cappuccino cookie recipe for 44 gourmets
• Irresistible hazelnut cookies with chocolate
• Moist orange and almond cookie recipe for the holidays
• Buttery-soft orange cookies in snowflake shape recipe
• Lemon Kisses with Lemon Curd – A Simple and Light Christmas Cookie Recipe
• Amaretto balls with chocolate – Christmas cookie recipe

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Want to try these Sicilian mandorlini? Then save the recipe on Pinterest. That way you can easily find these simple Italian almond cookies with marzipan again.