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Almond Cookies - Pasticcini alle Mandorle

Manuela Mazzocco
Simple, elegant, nutty and chewy almond cookies. Pasticcini alle Mandorle go great with coffee, tea or an afternoon snack to satisfy your sweet tooth.
Course Dolci
Servings 30 cookies


  • 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


  • In a large bowl, mix the sugar with the almond flour.
  • Mixing with a spoon, add the almond extract and the egg whites, one at the time.
  • 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.
  • Let the cookies sit for about 3 hours, or more (up to 12) outside the refrigerator. I placed mine into the turned-off oven.
  • 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.
  • Let them cool off ... and enjoy!