Simple, elegant, nutty and chewy almond cookies. Pasticcini alle Mandorle go great with coffee, tea or an afternoon snack to satisfy your sweet tooth.
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! 
Almond Cookies – Pasticcini alle Mandorle
- Total Time: 23 minutes
- Yield: Makes 24 1x
- Diet: Omnivore
Description
Simple, elegant almond cookies. Nutty and chewy, perfect with coffee or tea.
Ingredients
- 3 cups (710 ml) almond meal/flour
- 1.5 cups (355 ml) sugar
- 1/4 tsp almond extract
- 4 egg whites
- 30 whole almonds
Instructions
- In a large bowl, mix the sugar with the almond flour.
- Mixing with a spoon, add the almond extract and egg whites, one at a time.
- Place the mixture into a piping bag and make round shapes on a silicone mat or parchment paper over a baking sheet. Place one almond in the center of each cookie.
- Let the cookies sit for 3–12 hours at room temperature.
- Preheat the oven to 450°F (230°C).
- If resting cookies in the oven, remove them before preheating.
- Bake the cookies for 7–8 minutes, or until golden brown.
- Let the cookies cool completely before serving.
Notes
- To prevent cracking, ensure the egg whites are at room temperature before mixing.
- For a richer almond flavor, toast the almond meal lightly in a dry pan before using.
- Store baked cookies in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 15
- Sodium: 2
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Carbohydrates: 15
- Fiber: 2
- Protein: 2
- Cholesterol: 10
Frequently Asked Questions
What type of almond should I use for Pasticcini alle Mandorle?
You should use blanched almonds for this recipe to achieve the smooth texture typical of these cookies.
How do I know when the almond cookies are perfectly baked?
The cookies should be slightly crisp on the outside while remaining chewy on the inside; they are usually done when they turn a light golden color.
Can I decorate the cookies with something other than whole almonds?
Yes, you can use candied cherries or even sprinkle some powdered sugar on top for a different presentation.
