If you love the soft, chewy bite of Italian pastry-shop cookies, these Italian almond cookies (mandorlini) will become a favorite. Mandorlini, which means “little almonds,” are small, tender cookies made mostly from ground almonds, sweetened with powdered and brown sugar, and flavored with a splash of amaretto. They are rolled in sliced almonds before baking, which gives each cookie a pretty, rustic look and a gentle crunch against the soft center.
The recipe could hardly be simpler. You stir everything together in one bowl, roll the sticky dough into small balls, coat them in almonds, and bake them for about ten minutes. There is no mixer, no chilling, and no complicated technique, and the cookies stay soft for days. They are perfect with espresso, as part of a holiday cookie tray, or as a little treat after dinner.
Why You’ll Love This Recipe
- Soft, chewy centers with a lightly crisp, almond-covered exterior
- Only a handful of simple ingredients
- One bowl and no mixer needed
- Ready to eat in about 30 minutes from start to finish
- A beautiful addition to Christmas and holiday cookie boxes
- Made mostly from ground almonds, with just a little flour
- Small enough to enjoy with coffee without feeling heavy
They also keep well, which makes them a good make-ahead cookie for gifts and gatherings.
What Do Mandorlini Taste Like?
Mandorlini taste like pure, sweet almond. The ground almonds give them a moist, marzipan-like chew, the brown sugar adds a hint of caramel, and the amaretto brings a gentle bittersweet almond aroma. The sliced almonds on the outside toast in the oven and add a nutty crunch. The texture is soft in the middle and slightly crisp at the edges, with a delicate, cracked surface.
Recipe Overview
- Prep time: 20 minutes
- Bake time: 8 to 12 minutes
- Yield: about 16 small cookies
- Difficulty: Easy
- Method: One-bowl, no-chill cookie
Ingredients
- 150 g (about 1 1/2 cups) finely ground blanched almonds
- 100 g (about 3/4 cup plus 2 tablespoons) powdered sugar
- 75 g (about 1/3 cup, packed) brown sugar
- 25 g (about 3 tablespoons) all-purpose flour
- 1 teaspoon baking powder
- 1 large egg white
- 30 ml (2 tablespoons) amaretto
- About 1/2 cup (50 g) sliced almonds, for coating
Ingredient Notes
Ground almonds: Use finely ground blanched almonds (almond flour) for the smoothest texture. Coarse almond meal will give a rougher, less delicate cookie. If you grind almonds yourself, pulse them with a spoonful of the sugar so they do not turn oily.
Powdered and brown sugar: The powdered sugar keeps the cookies tender and helps the dough hold together, while the brown sugar adds moisture and a light caramel flavor.
Amaretto: The almond liqueur adds depth and a faint bitter-almond note typical of Italian cookies. For an alcohol-free version, use 2 tablespoons of milk with a few drops of almond extract.
Egg white: It binds the dough and gives the cookies their light chew. Use one large egg white at room temperature.
Sliced almonds: They create the signature rustic coating. Press them in gently so they stay on during baking.
Kitchen Tools You’ll Need
- Large mixing bowl and spoon
- Baking sheet and parchment paper
- Small plate for the sliced almonds
- Small bowl of water for damp hands
- Wire cooling rack
- Kitchen scale, for the most accurate results
Substitutions and Variations
- Lemon: Add the zest of half a lemon to the dough for a fresh citrus note.
- Marzipan version: Some mandorlini recipes use marzipan in the dough for extra moisture. This is a popular variation but is not part of this recipe.
- Alcohol-free: Replace the amaretto with milk and a few drops of almond extract.
- Pine nuts: Roll some of the cookies in pine nuts instead of sliced almonds for a classic Sicilian look.
- Chocolate dip: Dip half of each cooled cookie in melted dark chocolate.
- Candied cherry: Press a candied cherry into the center of each cookie before baking.
How to Make Italian Almond Cookies (Mandorlini)
The dough comes together in minutes. It will be sticky, which is exactly right. Damp hands make rolling easy, and the sliced almond coating forms a neat, even crust.
Step-by-Step Instructions
- Prepare the oven. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Mix the dry ingredients. In a large bowl, mix the ground almonds, powdered sugar, brown sugar, flour, and baking powder.
- Make the dough. Add the egg white and amaretto and stir until a soft, sticky dough forms.
- Shape the cookies. Spread the sliced almonds on a plate. With damp hands, roll the dough into balls about 3 cm (1 inch) wide, then roll each in the sliced almonds, pressing lightly so they stick.
- Arrange on the pan. Place the cookies about 4 cm (1 1/2 inches) apart on the baking sheet and gently flatten them slightly.
- Bake. Bake for 8 to 12 minutes, until lightly golden around the edges.
- Cool. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Success
- Keep your hands damp while rolling, since the dough is sticky.
- If the dough is too wet to shape, let it rest for 10 minutes so the almonds absorb the moisture.
- Do not overbake. The cookies firm up as they cool, and overbaked ones turn hard.
- Measure with a scale if you can, since almond flour amounts vary by cup.
- Check the cookies at 8 minutes, as small cookies bake quickly.
- Use parchment paper so the sugary cookies lift off the pan easily.
- Let the cookies cool completely before storing so they do not steam in the container.
How to Know They’re Done
The cookies are ready when the sliced almonds are lightly toasted and the edges are golden, while the centers still look soft. They will feel delicate when hot and set into a chewy texture as they cool. If the bottoms are dark brown, they have baked too long.
What to Serve With Italian Almond Cookies
Mandorlini are lovely on their own, and even better alongside:
- A shot of espresso or a cappuccino
- A small glass of Vin Santo or dessert wine
- Fresh fruit and a creamy cheese
- A holiday cookie platter
For an Italian-inspired dessert table, pair them with Italian Ricotta Almond Tart and Classic Italian Almond-Mascarpone Cheesecake.
Storage Instructions
Store the cooled cookies in an airtight container at room temperature for up to 5 days. Layer them with parchment paper if you stack them, so the almond coating does not stick. They taste even more flavorful on the second day as the almond flavor deepens.
Freezing Instructions
Freeze the baked, cooled cookies in a single layer on a tray until firm, then transfer them to a freezer bag with the air pressed out. They keep for up to 2 months. Thaw them at room temperature for about 30 minutes before serving. You can also freeze the shaped, uncoated dough balls, then roll them in almonds and bake from nearly thawed.
Common Mistakes
- Overbaking. It makes the cookies dry and hard instead of soft and chewy.
- Using coarse almond meal. The cookies come out grainy and less tender.
- Skipping damp hands. The dough sticks to dry fingers and is hard to roll.
- Crowding the pan. The cookies spread slightly, so leave a little space.
- Adding too much liquid. It makes the dough loose and the cookies flat.
- Storing while warm. Trapped steam softens the almond coating.
Frequently Asked Questions
What does mandorlini mean?
It means “little almonds” in Italian and refers to small almond-based cookies. The name is used for several styles across Italy.
Are mandorlini gluten-free?
This recipe contains a small amount of all-purpose flour, so it is not strictly gluten-free. Some versions leave the flour out, which makes the cookies softer.
What is the difference between mandorlini and amaretti?
Both are almond cookies. Amaretti are usually made with whipped egg whites and are often crisper, while these mandorlini have a softer, chewier, paste-like texture and a sliced almond coating.
Can I make them without amaretto?
Yes. Use milk and a few drops of almond extract instead.
Can I make the dough ahead?
You can shape the cookies and refrigerate them for a few hours before baking. Some bakers rest the dough overnight, which helps the almonds absorb the moisture.
Why are my cookies flat?
The dough may be too wet, or the almonds too coarse. Let it rest briefly and add a spoonful of almond flour if needed.
Recipe Background
Almond cookies have a long history in Italy, especially in Sicily and southern regions, where almonds have been grown for centuries. Mandorlini is a name given to several almond cookies, including soft marzipan-style cookies from Sicily and crisp meringue-based cookies such as the mandorlini of Ferrara. Published versions differ in their ingredients and texture, and this Poulef version follows the soft, chewy style with ground almonds, a little flour, and a sliced almond coating.
Conclusion
Italian almond cookies are proof that a few humble ingredients can create something special. These mandorlini are soft, fragrant, and elegant enough for a holiday cookie tray, yet easy enough to bake any afternoon. Make a batch, pour a coffee, and enjoy a small taste of Italy at home.
More Delicious Recipes You’ll Love
- Amaretti Almond Cookies
- 35-Minute Almond Cloud Cookies
- Cranberry Almond Biscotti
- Soft Ricotta Almond Pillows
- Irresistibly Buttery Blueberry Almond Shortbread Cookies
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Nutritional Information
Nutrition is an approximate estimate per cookie (16 cookies), calculated from standard ingredient values. Actual numbers will vary with the brands you use.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 126 |
| Carbohydrates | 15g |
| Protein | 3g |
| Fat | 6g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 29mg |
| Fiber | 2g |
| Sugar | 11g |
Italian Almond Cookies (Mandorlini)
- Total Time: 32 minutes
- Yield: 16 cookies 1x
Description
Soft, chewy Italian almond cookies made from ground almonds, powdered and brown sugar, and a splash of amaretto, rolled in sliced almonds and baked until lightly golden.
Ingredients
150 g (about 1 1/2 cups) finely ground blanched almonds
100 g (about 3/4 cup plus 2 tablespoons) powdered sugar
75 g (about 1/3 cup, packed) brown sugar
25 g (about 3 tablespoons) all-purpose flour
1 teaspoon baking powder
1 large egg white
30 ml (2 tablespoons) amaretto
About 1/2 cup (50 g) sliced almonds, for coating
Instructions
1. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
2. In a large bowl, mix the ground almonds, powdered sugar, brown sugar, flour, and baking powder.
3. Add the egg white and amaretto and stir until a soft, sticky dough forms.
4. Spread the sliced almonds on a plate. With damp hands, roll the dough into balls about 3 cm (1 inch) wide, then roll each in the sliced almonds, pressing lightly so they stick.
5. Place the cookies about 4 cm (1 1/2 inches) apart on the baking sheet and gently flatten slightly.
6. Bake for 8 to 12 minutes, until lightly golden around the edges.
7. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Original Poulef recipe adapted from the published mandorlini (Sicilian-style almond cookies) on World Loving Kitchen (150 g ground almonds, 100 g powdered sugar, 75 g brown sugar, 25 g flour, 1 teaspoon baking powder, 1 egg white, 30 ml amaretto, baked at 180°C for 8 to 12 minutes), with the sliced almond coating used in other mandorlini recipes. The sliced almond amount and yield were not readable, so those are estimates, and the recipe has not been tested.
Mandorlini are small and chewy, with a soft, slightly cracked center.
Because of the small amount of flour, they are not strictly gluten-free. Omit the flour for a version that relies on the almonds alone, though the texture may be softer.
Nutrition is an approximate estimate per cookie (16 cookies).
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 126
- Sugar: 11g
- Sodium: 29mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
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Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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