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    Home » Baking Recipes

    Paste di Mandorla

    By Robyn | Published: Oct 13, 2021 | Modified: Nov 13, 2022

    TO THE RECIPE
    pin for paste di mandorla almond cookies, showing two images: the top one is a side view of cookies on the plate, the bottom image is an overhead shot of them on a baking tray.

    Paste di Mandorla are delicious Italian lemon almond biscuits made from ground almonds. With crispy edges and soft and chewy centres, they are very moreish! These Sicilian almond cookies are delicately flavoured with zesty lemon, and are similar to my popular ricciarelli recipe (which are another Italian almond cookie from Siena).

    Jump to:
    • Why we love this almond cookie recipe
    • Ingredients Notes
    • How to make Italian almond cookies
    • FAQ
    • My Recipe Tips
    • Savoury Italian Recipes For You
    • More Italian Cookies and Cake Recipes For You
    • Sicilian paste di mandorla

    Why we love this almond cookie recipe

    • These cookies are gluten and dairy free.
    • They freeze well – making them a great cookie recipe for making in advance – and they defrost quickly.
    • Delicious with coffee or as afternoon tea.
    • Tasty recipe for using up egg whites.

    Ingredients Notes

    • Almond flour – also known as ground almonds or almond meal.
    • Lemon zest – use fresh lemons.
    • White sugar – granulated sugar.
    • Icing sugar – also known as confectioners sugar. This gives the cookies a lovely snowy outer layer.
    • Almond extract – adds extra almond flavour and makes the cookies a little chewier.
    • Egg whites – use the leftover yolks to make duchess potatoes, custard, hollandaise sauce, or brush over pastry to give it a shiny golden finish.
    ingredients for biscotti di mandorla laid out in individual bowls

    How to make Italian almond cookies

    1. Whisk egg whites with a fork until frothy.
    2. Mix in almond flour, sugar, almond extract and lemon zest.
    3. Stir well to combine.
    4. Take teaspoons of the mixture and roll in to balls.
    5. Roll the balls in icing sugar.
    6. Place on lined baking tins and bake.
    step by step process shots for making paste di mandorla Italian cookies
    overhead photo of rows of paste di mandorla on white baking paper, to show their cracked icing sugar shell

    FAQ

    Is almond flour the same as ground almonds?

    Yes. Almond flour is finely ground almonds.

    Can I use almond meal instead of ground almonds?

    Yes you can.

    How do you freeze almond cookies?

    Place the completely cold cookies on a freezer proof plate or tray, not touching. Place in the freezer until frozen solid. Once fully frozen you can transfer them to a container or ziplock bag and freeze until needed (these cookies will freeze for up to 6 weeks)

    My Recipe Tips

    • When mixing the dough, the mixture will seem very dry at first – keep on stirring with a spoon or get your hands in the bowl, and the dough will come together.
    • Place the cookies in the oven when it’s reached temperature.
    • Don’t overcook – these almond lemon cookies taste best when light golden brown as the centres are soft and chewy. If you overcook them they will become dry and crisp all the way through.

    Savoury Italian Recipes For You

    • Erbazzone (Italian Silverbeet Pie)
    • Pizza Puttanesca
    • Pasta al Pomodoro
    • Pesto Lasagna (Lasagna Genovese)

    More Italian Cookies and Cake Recipes For You

    • Ricciarelli (Italian Almond Biscuits)
    • Torta Caprese (Flourless Chocolate Cake)
    Sicilian paste di mandorla on a plate, one biscuit has a bite taken out of it to show the soft moist centre

    Sicilian paste di mandorla

    Author: Robyn

    Paste di Mandorla are delicious Italian lemon almond biscuits made from ground almonds. With crispy edges and soft and chewy centres, they are very moreish!
    4.88 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Course baking, biscuits, cookies
    Cuisine Italian, Sicilian
    Servings 26 biscuits
    Calories 88 kcal

    Ingredients
      

    • 250g (2½c) almond meal (almond flour, ground almonds)
    • 190g (½c+⅓c) white sugar
    • ½ teaspoon almond extract
    • ½ lemon zested
    • 2 egg whites
    • 3 tablespoons icing sugar confectioners sugar

    Instructions
     

    • Preheat the oven to 160˚C fan / 180˚C / 320˚F convection / 356˚F.
    • Line 2 trays with baking paper.
    • Sieve the icing sugar on to a plate.
    • Whisk the egg whites with a fork until fluffy. It doesn't need to be stiff peaks like making meringue (see image 1 in 'how to make Italian almond cookies' above for reference).
    • Add the almond meal, sugar, almond extract and lemon zest and mix to combine.
    • It will seem dry at first but keep working with a spoon or your hands.
    • Take teaspoons of the mixture and roll into balls in your hands then roll in icing sugar.
    • Place onto the baking tins, leaving a little room in between.
    • Using a finger, flatten slightly
    • Bake for 15 minutes.
    • Cool on tin.
    • Store in an airtight container for up to 5 days or cool completely and then freeze for up to 4 weeks.

    Notes

    Almond flour – also known as ground almonds or almond meal.
    Lemon zest – use fresh lemons.
    White sugar – granulated sugar.
    Icing sugar – also known as confectioners sugar. This gives the cookies a lovely snowy outer layer.
    Almond extract – adds extra almond flavour and makes the cookies a little chewier.
    Egg whites – use the leftover yolks to make duchess potatoes, custard, hollandaise sauce, or brush over pastry to give it a shiny golden finish.
    When mixing the dough, the mixture will seem very dry at first – keep on stirring with a spoon or get your hands in the bowl, and the dough will come together.
    Don’t overcook the cookies – these almond lemon cookies taste best when light golden brown as the centres are soft and chewy. If you overcook them they will become dry and crisp all the way through.

    Nutrition

    Calories: 88kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 4mgPotassium: 7mgFiber: 1gSugar: 9gVitamin A: 1IUVitamin C: 1mgCalcium: 21mgIron: 1mg
    Keyword chewy almond cookies, Italian cookies, lemon almond cookies

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Lindsay says

      November 30, 2022 at 11:56 am

      5 stars
      I made these last night and I am so excited. They are so delicious, just like the soft and chewy ones I had in Italy once. I loved how quick and easy they are! My kids loved them too! I am looking forward to making the similar recipe with orange zest for Christmas. thanks!

      Reply
      • Robyn says

        December 02, 2022 at 7:16 pm

        I’m so happy to hear this Lindsay, thank you for taking the time to let me know 🙂

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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