Flourless Soft Almond Cookies (Pasticcini di Mandorle)
5 from 1 vote

Flourless Soft Almond Cookies (Pasticcini di Mandorle)

Adapted from Rachel Roddy @ TheGuardian.com
Makes 32 cookies
Author Wendy Sondov


  • 3 ¼ cups almond flour
  • 2 cups confectioners’ sugar plus about ½ cup for coating
  • Zest from 1 lemon
  • 2 large eggs lightly beaten
  • Optional for colored sugar coating:
  • 3 packages of Color Kitchen powdered natural food coloring red, blue, yellow


  1. Preheat oven to 350° F. Line a baking sheet with parchment paper.
  2. In a large bowl, mix together the almond flour, confectioners’ sugar, and lemon zest.
  3. Add the beaten eggs. Mix until combined and dough forms.
  4. Put ½ cup of confectioners’ sugar in a small bowl.
  5. Optional: For colored confectioners’ sugar, divide evenly into three ziplock bags. Add ¼ teaspoon of powdered coloring and knead bag until the sugar is evenly colored. Add additional powder in ¼ teaspoon increments until desired color is achieved. (Combine primary colors to create additional shades. Red and blue were combined for the purple coloring.)
  6. Scoop dough into slightly rounded 1 tablespoon portions. Roll to coat in the confectioners’ sugar. Roll in palm, over the sugar bowl, to form a ball and to remove excess sugar.
  7. Place 2” apart on the prepared baking sheet. With a finger, make a small indentation in the middle of each cookie to promote even baking.
  8. Bake for 11-12 minutes for soft, marzipan-like cookies or 14-15 minutes for slightly crunchy-chewy cookies.
  9. Remove from the oven and move the cookies onto a wire rack to cool completely.
  10. Store in an airtight container at room temperature for up to one month.

Packing Tips

Wrap pairs of cookies, bottoms together, in plastic wrap. Stack the wrapped bundles in a freezer weight ziplock bag. To use a plastic storage container, layer cookies between sheets of wax paper. Add crumpled tissue paper between the cookie and the lid, if necessary, to prevent ANY movement while shipping.