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
