Pasticcini Di Mandorle

Pasticcini Di Mandorle are traditional Italian almond cookies, typically found throughout Sicily and other parts of Italy. They’re extremely soft on the inside and somewhat crispy on the outside. It’s customary to top these little almond paste cookies with red and green candied cherries or even whole almonds.

What Does Pasticcini Mean

Pasticcini, which is pronounced pahs-tee-tchee-nee, is another word for pastries in Italian.

And, this Italian pasticcini recipe was graciously given to me by a dear cousin on a recent trip to Italy. They’re just one of the many variations of soft almond cookies that Italy has to offer.

These dolcetti are made with almond flour and egg whites, which act as a binding agent. They’re also scented with lemon zest and both amaretto liquor and pure almond extract which elevates the flavor of these soft almond biscuits.

The lovely scalloped shape that you see here is made using a pastry bag inserted with the 1M tip, which is the open star piping tip.

But, you can just easily forgo the pastry bag route and shape the cookie dough into little amaretti cookie balls. Then, roll them in granulated sugar before topping them with a customary candied cherry or almond.

Now, let’s get baking!

Ingredients For Soft Almond Cookies

• Almond flour (I used super fine blanched almond flour from Costco) It’s a great value for the quantity.
• Egg whites (from medium size eggs)
• Granulated sugar
• Lemon zest
• Amaretto liquor
• Pure almond extract
• Candied cherries (I used red and green)
• Whole almonds
• Honey (optional) for brushing over the warm cookies

How To Make Pasticcini di Mandorle

Making these Italian almond cookies topped with cherries couldn’t be easier. All you’ll need is a mixing bowl and a fork for stirring but you can also use a wooden spoon or spatula.

• Place the almond flour, granulated sugar and lemon zest in a medium sized bowl.
• Stir together till well incorporated.

• Add in the lightly beaten egg whites.
• Use a fork to incorporate the egg whites with the almond flour mixture.

• Mix in the amaretto liquor, the almond extract and stir well.
• When the dough is ready, it should feel soft and somewhat wet but will still hold together very well.

How to Shape Almond Cookies with Cherries

I used a 12 inch piping bag inserted with a 1M tip to make the pretty swirls. But as I mentioned above, you can just as easily shape them into round balls about the size of a walnut. Then simply roll them in granulated sugar and insert a candied cherry or almond in the middle.

My preference is a combination of both the green and red cherries, as well as the whole almonds. This makes such a wonderful display when brought to the table for serving.

• Fill your piping bag with some of the almond paste dough and pipe out 2 inch round spirals onto a parchment lined cookie sheet. I first make one full round circle then continue to build a half circle over the first. But you can make two full swirls if you prefer taller cookies.
• Place a candied cherry or almond in the centre of each cookie.
• Bake in a preheated oven at 350 degrees F, for approximately 12 to 15 minutes.
• Repeat with the remaining almond paste dough.

• When ready the cookies should have a deep golden brown tinge. So check for doneness at the 12 minute mark and see if you need to add an extra minute or 2 as this will depend on how big you make the cookies.
• Although optional, I like to brush the cookies with warm honey while still warm. This adds a lovely sheen to the cookies and helps to maintain their softness.

Print Pin

5 from 1 vote

Pasticcini Di Mandorle

Pasticcini di Mandorle are soft and fragrant Sicilian almond cookies found throughout Italy. They're extremely easy to make and typically topped with candied cherries or almonds and make a perfect addition to any holiday cookie platter.

Course Dessert

Cuisine Italian

Keyword Almond Cookies, Pasticcini di Mandorle

Prep Time 30 minutes minutes

Cook Time 6 minutes minutes

Servings 24

Calories 116kcal

Equipment

• 1 pastry bag
• 1 piping tip (1M)
• 2 parchment lined cookie sheets

Ingredients

• 250 grams almond flour (2 ½ cups)
• 125 grams granulated sugar (1/2 cup)
• 3 medium egg whites (lightly beaten)
• lemon zest (from 1 lemon)
• 1 ounce Amaretto liquor
• 2 teaspoons almond extract
• 8 red candied cherries
• 8 green candied cherries
• 8 almonds
• 1/2 cup honey (optional) (for brushing over the cookies)

Instructions

• In a medium sized bowl, stir together the almond flour, sugar and the lemon zest.
• Add in the lightly beaten egg whites and stir with a fork, until well incorporated.
• Stir in the amaretto liquor and the almond extract.
• The dough should feel soft and somewhat wet but will still hold together very well.
• Fit the star tip into your pastry bag and scoop in some of the almond paste dough.
• Pipe 2 inch round spirals of dough onto a parchment lined cookie sheet making one full circle and one half circle over the first. (make sure there is no empty space in the centre)
• Repeat with the remaining dough.
• Place a candied cherry or a whole almond in the centre of the almond cookie, while pressing down slightly.
• Bake in a preheated oven at 350 degrees F, for approximately 12 to 15 minutes, till deep golden brown in colour. (take care not to have them darken too much otherwise you'll lose the soft texture)
• Warm some honey in the microwave and gently brush the honey over the cookies while still warm.
• The honey is optional but it adds such a lovely sheen to the almond biscuits and helps to maintain their softness.

Notes

Helpful Tip:

Getting the right texture is important to ensure success.

There is no need to refrigerate the dough before baking because they hold their shape beautifully while baking.

But the texture could vary depending on how much egg white your eggs yield.

So, if your dough is too dry and making it difficult to pipe out simply add a little more egg white.

And if your dough is too wet, you can add in more almond flour.

Nutrition

Calories: 116kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 7mg | Potassium: 13mg | Fiber: 1g | Sugar: 13g | Vitamin A: 0.003IU | Vitamin C: 0.04mg | Calcium: 24mg | Iron: 0.4mg

Tried this recipe?Mention @marisasitaliankitchen or tag #marisasitaliankitchen!