Italian Almond Biscuits with Orange Cream Filling invite you into a warm, citrus-kissed embrace—this almond-orange combo is a genuine flavor hug! If you’re in for a delightful twist on classic Italian cookies, this recipe is for you. Eager to bring more cozy sweetness into your inbox? Subscribe for recipes by email, and let’s bake together!
Overview of Recipe Content
These Italian Almond Biscuits with Orange Cream Filling are perfect for a bright brunch, afternoon tea, or a flavorful dessert. Softly crumbly almonds meet fresh orange cream, creating a comforting yet lively bite.
- Why you’ll love them: Naturally gluten‑light with almond flour, buttery, citrusy, and topped with creamy mascarpone—each bite is indulgent yet balanced.
- Taste & texture: Crisp outside, tender crumb within, and a smooth, tangy orange‑masked filling.
- Seasonal relevance: Bright and sunny—ideal for late spring to early summer gatherings.
- Ingredient List:
- 1½ cups all‑purpose flour
- 1 cup almond flour
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 large egg
- 1 tsp baking powder
- ¼ tsp salt
Orange Cream Filling: - 1 cup mascarpone cheese
- 3 tbsp powdered sugar
- Zest of 1 orange
- 2 tbsp fresh orange juice
- Tools needed:
- Mixing bowls
- Electric mixer or whisk
- Baking sheet and parchment paper
- Zester and juicer
- Piping bag (optional)
- Substitutions & Additions:
- Swap mascarpone for cream cheese (similar texture)
- Try adding a pinch of almond extract to the filling
- For nuttier flavor, toast the almond flour lightly
How to Make Italian Almond Biscuits with Orange Cream Filling
- Prep the dough
Cream butter and sugar until pale and airy, then beat in the egg and vanilla extract until smooth. - Combine dry ingredients
In a separate bowl, whisk together almond flour, all‑purpose flour, baking powder, and salt. - Form the dough
Gently fold dry ingredients into the butter mixture until just incorporated—don’t overmix! - Chill time
Shape dough into two logs, wrap in plastic, and chill at least 30 minutes (or up to overnight). - Slice and bake
Preheat oven to 350°F (175°C). Slice logs into ½‑inch rounds, place on parchment‑lined sheet, and bake 12–15 minutes until edges are golden. - Cool completely
Allow cookies to cool thoroughly—this locks in the crisp‑tender texture. - Make the orange cream
Mix mascarpone, powdered sugar, orange zest, and juice until velvety smooth. - Assemble
Pipe or spoon a dollop of orange cream onto one cookie, top with another, and press gently to sandwich.
What to Serve with Italian Almond Biscuits with Orange Cream Filling
Serve these with a light sparkling wine, Earl Grey tea, or a vibrant lemonade. Add fresh berries or mint garnish to bring sunny colors to the plate. Pack them into pretty boxes—they make heartfelt homemade gifts!
Tips for Making It Perfect
- Butter temperature: Should be softened enough to cream well—not melted.
- Even slicing: For uniform cookies, chill dough and use a ruler to guide your cuts.
- Preventing sag: Let baked rounds cool completely before sandwiching with cream.
- Make‑ahead: Store cookies separately; fill them 1–2 hours before serving.
Storage Instructions
- Unfilled cookies: Store in an airtight container at room temperature for up to 5 days.
- Orange cream: Keep refrigerated and use within 3 days.
- Filled sandwiches: Best enjoyed same‑day; can be made 4–6 hours ahead and kept in fridge.
General Information
These cookies (Italian Almond Biscuits) echo Ricciarelli from Siena—soft almond treats often flavoured with citrus . While our version uses buttery dough instead of egg whites, the orange‑almond heart remains true to Italian influence.
Frequently Asked Questions
Q: Can I use all almond flour?
Yes—but cookies will be extra soft. You may need longer bake time and to handle dough gently.
Q: Can I freeze them?
Unfilled cookies freeze for 2–3 months in airtight bags. Thaw before adding the filling.
Q: How to soften mascarpone?
Gently whisk at room temperature (~30 mins). Don’t overbeat—it separates.
Q: Nut allergies?
Swap almond flour for rolled oats or all‑purpose flour, but texture will be less rich.
Q: Make filling less sweet?
Adjust powdered sugar down to 1–2 tbsp for a lighter citrus kick.
Conclusion
These Italian Almond Biscuits with Orange Cream Filling are a sunny, delightful mix of buttery almond cookie and fresh citrusy dream—a real freezer-whisper of springtime happiness. If you love these, I think you’ll adore these similar creations from our blog:
- Lemon Ricotta Cookies – bright and fluffy!
- Orange Almond Biscotti – perfect for dunking.
Sending warm kitchen hugs—happy baking!
Interactive Elements
I’d love to know how yours turn out—leave a review below! Snap a pic and share it on Pinterest @poulefrecipe or tag me with #Poulefrecipe—your creations make me so happy!
Nutritional Information (approx. per sandwich)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 4 g |
| Carbs | 18 g |
| Fat | 12 g |
| Saturated Fat | 7 g |
| Sugar | 9 g |
Pinterest Tip
Perfect to pin: add eye-catching citrus-toned photography and a cozy description like “Bright, citrusy and cozy almond cookies – perfect to share!” 🌼
Print
Vibrant Italian Almond Biscuits with Orange Cream Filling 🍊🍪
- Total Time: 45 minutes
- Yield: 24 sandwich cookies 1x
- Diet: Vegetarian
Description
Soft almond-hued biscuits sandwiched with a bright, citrusy orange-mascarpone cream — a sunny twist on Italian cookies, perfect for afternoon tea or a festive brunch.
Ingredients
1½ cups all-purpose flour
1 cup almond flour
½ cup granulated sugar
½ cup unsalted butter, softened
1 tsp vanilla extract
1 large egg
1 tsp baking powder
¼ tsp salt
Orange Cream Filling
1 cup mascarpone cheese
3 tbsp powdered sugar
Zest of 1 orange
2 tbsp freshly squeezed orange juice
Instructions
-
In a mixing bowl, cream the butter and granulated sugar until light and fluffy.
-
Add in the egg and vanilla extract, and beat until smooth.
-
In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
-
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
-
Divide dough in half, roll into logs, wrap, and chill for 30 minutes or more.
-
Preheat oven to 350°F (175°C). Slice dough into ½-inch rounds and place on a parchment-lined baking sheet.
-
Bake for 12–15 minutes or until the edges are lightly golden. Let cool completely.
-
Meanwhile, mix mascarpone, powdered sugar, orange zest, and juice in a bowl until creamy.
-
Spread or pipe the orange cream onto the bottom of one cookie, then top with another to sandwich.
-
Serve or refrigerate until ready to enjoy.
Notes
-
For a deeper flavor, lightly toast the almond flour before adding.
-
Dough can be chilled overnight for easy prep-ahead.
-
Cookies are best filled the day of serving but can be filled 4–6 hours in advance.
- Prep Time: 30
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: Italian
