Flourless Soft Almond Cookies (Pasticcini di Mandorle) are a delicate Italian treat that can be baked to a soft, marzipan-like texture or baked a few minutes longer for a slightly crunchy chew. Made with just four simple ingredients—almond flour, confectioners’ sugar, lemon zest, and eggs—these naturally gluten-free cookies are perfect for Passover, Easter, or any time you want a tender almond cookie coated in powdered sugar with pretty golden cracks.
Why you’ll love this recipe
Italian cookies are built for dunking with espresso or tea and often keep very well—these almond cookies are no exception. They’re easy to make, require no electric mixer, and rely on pantry-friendly ingredients. The dough comes together quickly in one bowl, you roll the portions in confectioners’ sugar, bake, and you have a beautiful, tender cookie that stores well.
Because the recipe uses almond flour (finely ground blanched almonds) and no wheat flour, these cookies are naturally gluten free and suitable for grain-free diets. They also make charming seasonal cookies when you tint the coating sugar with soft pastel hues for spring celebrations.
Instructions
This overview summarizes the method; the full recipe details follow.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, confectioners’ sugar, and lemon zest. Add the lightly beaten eggs and mix until a dough forms.
- Place about 1/2 cup of confectioners’ sugar in a small bowl for coating. (Optional: divide the sugar into zip-top bags and add a small amount of powdered natural food coloring—about 1/4 teaspoon to start—kneading until evenly colored. Add more color in 1/4 teaspoon increments until you reach the desired shade.)
- Scoop dough into slightly rounded 1-tablespoon portions. Roll each portion in the coating sugar, then roll between your palms to form a smooth ball and remove excess sugar.
- Arrange cookie balls about 2 inches apart on the prepared baking sheet. Press a small indentation in the center of each cookie with your finger to help them bake evenly.
- Bake for 11–12 minutes for soft, marzipan-like cookies, or 14–15 minutes for cookies with a slightly crunchy chew. Allow to cool on a wire rack.
Storage
Store baked cookies in an airtight container at room temperature for up to one month. For gifting or shipping, wrap pairs of cookies (bottoms together) in plastic wrap, place wrapped bundles in a freezer-weight zip-top bag, or layer cookies between sheets of wax paper in a storage container with crumpled tissue to prevent movement.
More Italian cookie recipes
If you enjoy these almond cookies, try other Italian favorites such as buttery Italian butter cookies, taralli dolce di pasqua (Italian Easter cookies) with citrus-scented icing, soft Italian chocolate cookies with a vanilla glaze, or classic biscotti in flavors like chocolate espresso, lemon, chocolate chip, or chocolate mint.
My experience with this recipe
The author notes a strong tree-nut allergy that limits firsthand tasting, but testers repeatedly returned for more, reporting the cookies are hard to stop eating. The recipe was adapted from Rachel Roddy’s version and refined for clarity and reader experience.
Flourless Soft Almond Cookies (Pasticcini di Mandorle)
Ingredients
- 3 1/4 cups almond flour
- 2 cups confectioners’ sugar, plus about 1/2 cup for coating
- Zest from 1 lemon
- 2 large eggs, lightly beaten
- Optional for colored sugar coating: 3 packages of powdered natural food coloring (red, blue, yellow)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, mix almond flour, confectioners’ sugar, and lemon zest.
- Add the beaten eggs and stir until a cohesive dough forms.
- Place 1/2 cup confectioners’ sugar in a small bowl for coating.
- Optional: For colored sugar, divide sugar into zip-top bags and add 1/4 teaspoon powdered color; knead until evenly tinted, adding more color as needed.
- Scoop dough into slightly rounded 1-tablespoon portions and roll in the coating sugar. Form smooth balls and remove excess sugar.
- Place cookies 2 inches apart on the prepared sheet and press a small indentation into the center of each.
- Bake 11–12 minutes for soft cookies or 14–15 minutes for a slightly chewy texture.
- Cool on a wire rack. Store in an airtight container at room temperature for up to one month.
Notes
- Use almond flour made from blanched almonds for the best, finely textured result. Almond meal (coarser grind) will change the texture.
- To boost almond flavor, add 1/2 to 1 teaspoon almond extract.
Packing tips
- Wrap cookie pairs, bottoms together, in plastic wrap and place bundles in a freezer-quality zip-top bag for shipping.
- Or layer cookies between wax paper in a storage container and add cushioning to prevent movement.
Nutrition
First Published: March 14, 2018. Last Updated: February 18, 2022. Updated for clarity and improved reader experience.