Why You’ll Love This Recipe
- Simple and quick to make, with minimal ingredients.
- Bursting with authentic almond flavor and a hint of lemon zest.
- Naturally gluten-free, making them perfect for a variety of diets.
- A delightful combination of soft and chewy textures.
- Perfect for gifting, entertaining, or simply indulging at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups almond flour
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon almond extract
- Zest of 1 lemon
- A pinch of salt
- Whole almonds for decoration (optional)
- Powdered sugar for dusting (optional)
Directions
- Mix Dry Ingredients: In a large bowl, combine almond flour, powdered sugar, and a pinch of salt. Stir until well blended.
- Add Wet Ingredients: In a separate bowl, whisk together the egg, almond extract, and lemon zest. Pour this mixture into the dry ingredients and mix until a dough forms.
- Shape Cookies: With your hands, shape the dough into small balls (about the size of a walnut). Optionally, press a whole almond into the center of each ball for decoration.
- Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the cookie balls on the sheet, leaving space between them. Bake for 15-20 minutes, or until the edges are lightly golden.
- Cool and Dust: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Once cooled, dust with powdered sugar if desired.
- Serve: Share and enjoy these delightful cookies with loved ones.
Servings and Timing
- Servings: Makes approximately 20 cookies
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Calories: Approximately 100 per cookie
Variations
- Chocolate Almond Cookies: Dip half of each cookie in melted dark chocolate for a decadent twist.
- Citrus Burst: Swap lemon zest for orange zest for a sweeter, more aromatic flavor.
- Nutty Decor: Use pistachios or hazelnuts instead of almonds for decoration.
- Vegan Option: Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed + 2.5 tablespoons water).
- Flavor Enhancements: Add a splash of vanilla extract or a pinch of cinnamon for extra depth.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to one week.
- Freezing: Freeze baked cookies in a sealed container for up to three months. Thaw at room temperature before serving.
- Reheating: Warm cookies in a 300°F (150°C) oven for 5 minutes to revive their chewy texture.
FAQs
1. Can I use almond meal instead of almond flour?
Yes, but almond meal will create a slightly coarser texture.
2. Are these cookies gluten-free?
Yes, they are naturally gluten-free since they use almond flour.
3. Can I make these ahead of time?
Absolutely! They store well for a week or can be frozen for longer.
4. What can I substitute for almond extract?
Vanilla extract works, but it will alter the flavor slightly.
5. How do I prevent the cookies from spreading too much?
Chill the dough for 30 minutes before shaping and baking.
6. Can I make these cookies sugar-free?
Yes, substitute powdered sugar with a powdered sugar alternative like erythritol.
7. Why are my cookies crumbly?
Ensure the dough is moist enough; add a few drops of water if it feels too dry.
8. Can I double the recipe?
Yes, simply multiply the ingredients and adjust baking times as needed.
9. What type of almonds should I use for decoration?
Whole blanched almonds are best for a clean look, but roasted almonds add extra flavor.
10. How can I achieve perfectly chewy cookies?
Do not overbake! Remove them from the oven as soon as the edges turn lightly golden.
Conclusion
Almond Paste Cookies (Paste di Mandorla) are a delicious nod to tradition, perfect for any occasion. Their rich almond flavor, delicate sweetness, and chewy texture make them a favorite in Italian kitchens and beyond. Easy to prepare and delightful to share, these cookies are sure to become a cherished recipe in your home.
Almond Paste Cookies (Paste di Mandorla)
- Total Time: 30 minutes
- Yield: 20 cookies
- Diet: Gluten Free
Description
Discover the authentic flavor of Italian tradition with these Almond Paste Cookies, known as Paste di Mandorla. These naturally gluten-free treats are soft, chewy, and delicately sweet with a hint of citrus. Perfect for festive gatherings, gifting, or enjoying with a cup of tea, they’re a simple and timeless delight.
Ingredients
- 2 cups almond flour
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon almond extract
- Zest of 1 lemon
- A pinch of salt
- Whole almonds for decoration (optional)
- Powdered sugar for dusting (optional)
Instructions
- Mix Dry Ingredients: Combine almond flour, powdered sugar, and a pinch of salt in a large bowl. Stir well.
- Add Wet Ingredients: Whisk the egg, almond extract, and lemon zest in a separate bowl. Add to the dry ingredients and mix until a dough forms.
- Shape Cookies: Form the dough into small balls (walnut-sized). Optionally, press a whole almond into each.
- Bake: Preheat oven to 350°F (175°C). Place cookie balls on a parchment-lined baking sheet, leaving space between them. Bake for 15–20 minutes until edges are lightly golden.
- Cool and Dust: Let cookies cool for a few minutes before transferring to a wire rack. Dust with powdered sugar if desired.
- Serve: Enjoy these delightful cookies with family and friends.
Notes
- For extra flavor, substitute lemon zest with orange zest or add vanilla extract.
- Chilling the dough before baking helps prevent spreading.
- Store in an airtight container for up to a week or freeze for up to three months.
- For extra flavor, substitute lemon zest with orange zest or add vanilla extract.
- Chilling the dough before baking helps prevent spreading.
- Store in an airtight container for up to a week or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
