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+ servings

gluten-free Italian almond cookies

Julia SchmittJulia Schmitt
The Paste di Mandorla are delicious gluten-free Italian almond cookies. The soft cookies smell deliciously of marzipan and go perfectly with a cup of coffee.
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Vorbereitung 20 Minuten
Zubereitung 12 Minuten
Ruhezeit 30 Minuten
Gesamtzeit 1 Stunde 2 Minuten
Gericht pastries
Küche Italian
Portionen 32 cookies
Kalorien 93 kcal

Kochutensilien

  • oven

Zutaten
  

  • 2 ½ cups ground almonds (~300g)
  • ¾ cups sugar
  • 2 egg whites
  • 6 drops bitter almond flavor Alternatively, you can use some almond liqueur (Ameretto) or some almond syrup.
  • cups icing sugar
  • cup blanched almonds

Anleitungen
 

  • Mix the almonds with the sugar and the egg whites in a bowl using a spoon or spatula to make a slightly moist dough. Add the bitter almond flavoring, stir well one more time and place the dough in the refrigerator for 30 minutes.
    (If using Ameretto or almond syrup, the dough may be a bit too wet. Then simply add another 1 to 2 tbsp. ground almonds.)
  • After the chilling time, take the dough out of the refrigerator. Line a baking tray with parchment paper and preheat the oven to 160°C/ 320°F top/bottom heat. Transfer the powdered sugar to a deep plate.
  • Using a small ice cream scoop or a spoon, scoop out 30 to 32 equal portions and shape them into small balls with your hands. Roll the balls in the powdered sugar and then roll them once again briefly between your hands so that the powdered sugar is evenly distributed.
  • Gently press an almond seed into the center of each ball and flatten the cookie a bit. Then bake the cookies in the oven for 12 minutes. Afterwards, let them cool completely on a cooling rack and then store them in a cookie jar.

Notizen

Nutritional values per cookie:
  • calories: 93 kcal
  • fat: 5,5 g
  • carbohydrates: 7,5 g
  • protein: 2.7 g

Nährwerte

Calories: 93kcal
Keyword baking, cookies
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