Mandorlini (Italian almond cookies)

Step 1/4

• 15 g ground almonds
• 7½ g raw sugar
• ¼ tbsp flour
• ⅛ tsp baking powder
• 8 g confectioner’s sugar

• bowl

Preheat oven to 180 ºC / 350ºF convection. Mix ground almonds, powdered sugar, brown sugar, flour, and baking powder in a bowl.

Step 2/4

• 20 g marzipan
• ⅛ egg white
• ⅛ tbsp amaretto
• ⅛ tsp lemon zest

Add egg whites, amaretto, and lemon zest to the bowl. Tear raw marzipan into small pieces and add to the dry ingredients as well. Knead everything into a smooth dough with your hands.

Step 3/4

• 10 g sliced almonds

• baking sheet
• parchment paper

Add sliced almonds to a large dish. Form small balls about the size of a walnut, then roll in sliced almonds to coat. Transfer to a baking tray lined with baking paper and bake for approx. 12 min. The cookies should be only very lightly browned.

Step 4/4

• confectioner’s sugar (for dusting)

• fine sieve

Cool briefly and dust with powdered sugar if desired. Store in a cookie tin.

Enjoy your meal!