Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Italian Almond Cookies – Pasticcini alle Mandorle
These classic Italian cookies are very easy to make, and extremely easy to eat 🙂 Intensely nutty and perfectly sweet Chewy on the inside and slightly crispy on the outside. What more could you want in a cookie?
I’m so excited today to share with you the recipe of my favorite Italian pasticcini alle mandorle (almond cookies).
Almond pasticcini are a traditional Sicilian pastry, similar to paste di mandorla, but common in every part of Italy.
I recommend using almond flour to make these cookies, which is made from ground blanched almonds. You could also use ground almond or almond meal (generally made with whole almonds) but the result would be a little more crumbly and not as soft.
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- And here is a pistachio version of these cookies – also gluten-free and just as yummy!
Video recipe
Other Italian dessert recipes you might like:
- Authentic Italian Tiramisu
- Sicilian Cannoli
- Italian Cream Stuffed Cannoncini (cream horns)
- Brioche col Tuppo with Gelato
- Pastiera di Riso (Rice and Ricotta Pie)
- Italian Olive Oil Cake with Creme Anglaise
- Torta Cappuccina Modenese (Italian Frangipane Tart)
- Ricotta Crostata with Chocolate Chips
- Italian Panna Cotta
- Italian Torta Paradiso
- Italian Torta della Nonna
- Limoncello-Ricotta Cake
- Torta Nua
INGREDIENTS:
-
- 3 cups (300 gr) cups almond flour
- 1 cup (200 gr) granulated sugar
- pinch of salt
- zest of 1 large lemon (or 2 small)
- 1 teaspoon vanilla extract
- 1/4 tsp almond extract
- 3 egg whites (medium eggs)
- about 1/4 cup confectioner’s sugar for dusting
- about 22 whole almonds (one for each cookie)
PREPARATION:
Preheat the oven to 325° F (165 degrees c ).
In a large mixing bowl, combine the almond flour with the sugar, salt and lemon zest.
Add the vanilla extract, almond extract, and the egg whites. Mix well with a spatula or wooden spoon (no need for an electric mixer), until you get a soft and still a little sticky dough. Add more egg white if the dough is too dry, or a little more almond flour if too wet.
Scoop dough and roll into balls, about one tablespoonful each.
Place sugar into a plate or shallow medium bowl, and roll into the white sugar, if you like. These cookies are also great without the powdered sugar on the outside.
Place on a large baking sheet lined with parchment paper.
Top each cookie with an almond.
Bake in the preheated oven at 325 degrees f (165° C) for about 15-18 minutes, until lightly golden at the bottom and around the edges. Let cool down on the cookie sheet and enjoy!
Other GluteN-free dessert recipes you might like:
Italian Almond Cookies – Pasticcini alle Mandorle
These classic Italian cookies are very easy to make, and extremely easy to eat 🙂 Intensely nutty and perfectly sweet Chewy on the inside and slightly crispy on the outside. What more could you want in a cookie?
Servings:
Prep Time
10 min
Cook Time
20 min
Resting Time
Total Time
30 min
Ingredients
- 3 cups (300 gr) almond flour
- 1 cup (200 gr) sugar
- pinch of salt
- zest of 1 large lemon (or 2 small)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 egg whites (medium eggs)
- powder sugar for dusting, about 1/4 cup (optional)
- about 22 whole almonds (one for each cookie)
Instructions
- Preheat the oven to 325° F (165° C).In a large bowl, combine the almond flour with the sugar, salt and lemon zest.Add the vanilla extract, almond extract and the egg whites. Mix well until you get a soft and still a little stick dough. Add more egg white if the dough is too dry, or a little more almond flour if too wet.
- Roll the dough into balls, about one tablespoonful each. Roll each into powdered sugar..Place on a baking sheet lined with parchment paper.
- Top each cookie with an almond. And bake at 325° F (165° C) for about 15-18 minutes, until lightly golden at the bottom and around the edges. Let cool down and enjoy!
