Mandorlini

Ingredients for 1 servings:

• 150 g almonds, ground and blanched
• 100 g powdered sugar
• 25 g flour
• 1 tsp baking powder
• some lemon zest
• 1 pinch of salt
• 200 g marzipan paste
• 1 egg white
• 25 ml Amaretto
• 100 g almond flakes
• 50 g powdered sugar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Italian almond biscuits with marzipan, for one baking tray, makes about 35 pieces

Preheat the oven to 170°C (top/bottom heat). Mix the dry ingredients in a mixing bowl. Cut the marzipan into cubes and mix with the egg whites and Amaretto in a food processor until creamy. Then knead with the other ingredients in a food processor until dough forms. The dough will be quite sticky, which is how it should be so that it stays moist and the almond flakes adhere well. Add a little more Amaretto if necessary. In a dessert bowl, crush the sliced ​​almonds a little with your fingers if necessary, as the larger flakes don’t stick as well. Shape the dough into walnut-sized balls. This is best done with moistened hands; for example, press your palms onto a wet kitchen towel after each shaping. Roll the balls in the almond flakes, place them on the baking sheet lined with baking paper and press them down slightly. Bake the Mandorlini cookies on the middle rack for about 12-15 minutes until golden brown; the surface should be lightly browned and cracked. Don’t let them get too dark; check the oven temperature, as every oven is different! Dust the warm cookies with powdered sugar. Once cooled, store in a tin. Makes about 35 cookies.