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Almond Cookies – Pasticcini alle Mandorle

Almond Cookies – Pasticcini alle Mandorle

Simple, elegant, nutty and chewy almond cookies. Pasticcini alle Mandorle go great with coffee, tea or an afternoon snack to satisfy your sweet tooth.

2014-08-01 200 p

Here is one of my favorite pasticcini (fine Italian small pastries). These almond cookies, Pasticcini alle Mandorle, are a classic that you find in most pasticcerie in Italy. Usually decorated with a whole almond, like I did, or a candied cherry. Either way, deliciously sweet!

These cookies are very easy to make and, I have to say, extremely easy to eat! Intensely nutty, perfectly chewy on the inside, slightly crisp on the outside. Try them and they may become your favorite pasticcini too!

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Almond Cookies – Pasticcini alle Mandorle


  • Author: Manuela Mazzocco
  • Yield: 30 cookies 1x

Description

Simple, elegant, nutty and chewy almond cookies. Pasticcini alle Mandorle go great with coffee, tea or an afternoon snack to satisfy your sweet tooth.


Ingredients

Scale
  • 3 cups 300 gr of almond meal/flour
  • 1.5 cups 270 gr of sugar
  • 1/4 of a teaspoon of almond extract
  • 4 egg whites
  • about 30 whole almonds to decorate

Instructions

  1. In a large bowl, mix the sugar with the almond flour.
  2. Mixing with a spoon, add the almond extract and the egg whites, one at the time.
  3. Place the mixture into a piping bag and make round shapes on a silicone mat if you have it, or parchment paper over a baking sheet. Place one almond in the center of each cookie.
  4. Let the cookies sit for about 3 hours, or more (up to 12) outside the refrigerator. I placed mine into the turned-off oven.
  5. Preheat the oven to 450 degrees F (230 degrees C). If you placed the cookies in the oven to rest, like I did, take them out of the oven before preheating it! When the oven is nice and hot, bake the cookies for about 7-8 minutes. Check to make sure they don’t burn.
  6. Let them cool off … and enjoy!
  • Category: Dolci

 

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