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.
cookies 1
Calories: 136 kcal
Carbohydrates: 12 g
Protein: 3.8g
Fat: 8 g
Sugar: 18 g