Appearances can be deceiving. These cookies don‘t look like much but they are truly delicious. We’ve never given one to a single person who hasn‘t exclaimed “oh, wow!” after biting in.
They’re soft, almost gooey, with a delicious almond taste. They’re also incredibly easy to make!
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Paste di Mandorla Recipe
Makes: 20 to 25 cookies
For this recipe, you will need:
- 4 ½ tablespoons (70 grams) egg whites
- 1 teaspoon almond extract
- 2 ½ cups (250 grams) almond flour
- 1 ½ cup (180 grams) powdered sugar
- Granulated and/or powdered sugar for dusting (see below)
- Toppings such as candied cherries or whole almonds (optional, see below)
Begin by whisking the egg whites in a large mixing bowl with a fork for a few minutes until they become slightly foamy. Then add the almond extract, almond flour, and powdered sugar and mix the ingredients by hand until a dough quickly forms. Shape the dough into a large ball, wrap it in plastic wrap, and freeze it for 10 minutes.
While the dough is freezing, preheat your oven to 340 ºF (170 ºC) and line a large baking sheet with parchment paper.
After the 10 minute freezing period, it’s time to shape the cookies! Take portions of the dough and roll them into balls about 2 inches (5 centimeters) in diameter. Coat the balls in granulated sugar, create a shallow indentation in the top with your finger, and place a candied cherry or almond into the dent. For an alternative presentation, you can skip the topping and instead coat the ball in powdered sugar, then press the top with your thumbs and index fingers to form a pointed ridge.
Arrange the cookies on the prepared baking sheet and bake for 17 to 20 minutes or until the bottoms are golden brown. Allow them to cool completely before serving.
Buon appetito!
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