Transport your taste buds to Italy with Mandorlini, a heavenly Italian pastry. Crafted from a blend of blanched ground almonds, marzipan, and a hint of lemon zest, these little delights offer a taste of pure indulgence. The dough, formed from this rich mixture, is carefully shaped into small, tempting balls and rolled in blanched sliced almonds, adding a satisfying crunch to every bite. Whether as a sweet treat for yourself or a delightful gift for loved ones, Mandorlini bring the flavors of Italy right to your palate. Immerse yourself in the Italian tradition and savor the delicate, almond-infused delight of Mandorlini. Buon appetito! 👩🏻🍳
Preheat the oven to 180°C and line a baking sheet with parchment paper. Prepare blanched sliced almonds for rolling.
In a bowl, mix the ground almonds, flour, powdered sugar, baking powder, and grated lemon zest.
In another bowl, combine the diced marzipan, almond milk, bitter almond flavor and egg whites. Knead the mixture thoroughly with a hand mixer until a homogeneous mass is formed.
Slowly add the prepared dry ingredients to the marzipan mixture, and mix well until a sticky dough forms.
Moisten your hands and shape the dough into small balls, then roll them in blanched sliced almonds.
Place the almond-coated balls on the prepared baking sheet.
Bake the Mandorlini in the preheated oven for about 12-15 minutes or until lightly golden.
Let them cool on the baking sheet, as they can be very soft immediately after baking.
Once cooled, dust with powdered sugar. They are ready to serve. Enjoy these delicious Mandorlini!
Recipe Video
Recipe Note
The original recipe uses Amaretto, but in this alternative, almond milk is used.
Mandorlini Questions
Mandorlini stand out due to their unique combination of soft marzipan and the delightful crunch of blanched almonds. This perfect texture contrast, along with the essence of lemon zest and almond flavors, makes Mandorlini a sensory delight that distinguishes it within the realm of Italian pastries.
Absolutely! The recipe mentions using bitter almond flavor, but you can adjust the quantity or even omit it if you prefer a milder almond taste. The customization of almond flavor allows you to tailor Mandorlini to your taste, making the recipe flexible and adaptable to various preferences.
Yes, instead of Amaretto, you can use almond milk as an alternative in the Mandorlini recipe. This substitution provides a non-alcoholic option while retaining the essence of almonds. It's a great choice for those who prefer to avoid alcohol or are looking for a suitable alternative.
Absolutely! Mandorlini can be prepared in advance for special occasions. After baking and allowing them to cool, store them in an airtight container at room temperature. The Mandorlini stay fresh and delightful for a few days, making them a convenient choice for planning ahead and impressing your guests.
To achieve the right texture and consistency for Mandorlini dough, follow the instructions meticulously. The key is to knead the mixture thoroughly until a homogeneous, slightly sticky dough forms. Adding the dry ingredients gradually and incorporating them well ensures the dough has the perfect consistency for shaping into small balls and rolling in blanched sliced almonds.
