These Italian Orange Almond Cookies, also known as paste di mandorla in Italian, are a delightful treat that perfectly balances the nutty flavor of almonds with the bright, citrusy notes of orange. These cookies are soft, chewy, and slightly sweet, making them a perfect accompaniment to a cup of coffee or tea, or a lovely addition to a dessert platter. They’re also naturally gluten-free, making them a great option for those with dietary restrictions. Their delicate texture and vibrant flavor make them a favorite in Italian bakeries and homes alike.
Why You Will Love This Recipe
There are countless reasons to adore these Italian Orange Almond Cookies. First and foremost, their unique flavor profile is simply irresistible. The combination of almond and orange creates a harmonious blend that is both comforting and refreshing. The cookies are also incredibly easy to make, requiring just a few simple ingredients and minimal effort. No complicated techniques or specialized equipment are needed, making them accessible to bakers of all skill levels. These cookies are naturally gluten-free, making them a guilt-free indulgence for those with gluten sensitivities. They are also incredibly versatile. You can customize the sweetness, the intensity of the orange flavor, and the overall look to suit your personal preferences. Finally, they’re a perfect make-ahead treat. The dough can be prepared in advance and stored in the refrigerator, allowing you to bake fresh cookies whenever you desire. This recipe makes cookies that are soft, chewy, flavorful and appealing to a wide range of palates.
Ingredients:
- 2 cups almond flour or ground almonds/almond meal
- ½ cup sugar – superfine, powdered, or regular
- 2 large egg whites
- 1 pinch salt
- 2 tablespoons orange zest (from 1 orange)
- 1 teaspoon almond extract
- 1 teaspoon orange extract (optional, for more orange flavor)
- 2 to 3 tablespoons powdered sugar – for topping the cookies
Preparation:
Step 1: In a large bowl, whisk together the almond flour and sugar. Ensure there are no lumps in the almond flour, breaking them up with your fingers or a whisk if necessary. The goal is to have a smooth, even mixture of the two dry ingredients. This ensures that the cookies will have a uniform texture and consistent sweetness.
Step 2: In a separate, clean bowl, prepare the egg whites. Add a pinch of salt, then whisk with a hand mixer or stand mixer until soft or medium peaks form. The egg whites should be voluminous and slightly firm, able to hold a delicate, pointy shape that gently curves over when the whisk is lifted. Be careful not to overwhip, as this can make the cookies tough. The whipped egg whites are crucial for creating the cookies’ light and airy texture.
Step 3: Add the orange zest, almond extract, and optional orange extract to the whipped egg whites. Gently fold these ingredients into the egg whites using a spatula, being careful not to deflate the whites. The orange zest adds a burst of fresh citrus flavor, while the almond and orange extracts enhance the overall aroma and taste of the cookies.
Step 4: Gradually add the almond flour and sugar mixture to the egg white mixture. Gently fold the dry ingredients into the wet ingredients using a spatula, mixing until just combined. Avoid overmixing, as this can develop the gluten in the almond flour (even though it is gluten-free, overmixing can still affect the texture), resulting in tough cookies. The dough should be smooth and uniform in consistency.
Step 5: Cover the dough with plastic wrap and refrigerate for at least two hours, or preferably overnight. This chilling period is essential for several reasons. It allows the flavors to meld together, resulting in a more intense and well-rounded taste. It also makes the dough easier to handle, as it firms up slightly, preventing it from sticking to your hands and work surface.
Step 6: Preheat the oven to 320°F (160°C). Prepare a baking sheet by lining it with parchment paper. This prevents the cookies from sticking to the baking sheet and makes for easy cleanup.
Step 7: Lightly sprinkle powdered sugar onto your work surface. This will prevent the dough from sticking as you roll it out. Roll the dough into a long log shape, about 1 inch in diameter. Then, using a sharp knife or dough cutter, cut the log into approximately 7/8-inch slices.
Step 8: Shape each slice into an oval by gently pinching the top and bottom sides, creating a slightly pointed shape. Then, lightly flatten the top of the oval with your fingers. This traditional shape is characteristic of paste di mandorla and adds to their visual appeal.
Step 9: Transfer the shaped cookies to the prepared baking sheet, leaving a small space between each cookie.
Step 10: If desired, dust the cookies with 2 to 3 tablespoons of powdered sugar before baking. This creates a beautiful crinkled appearance on the cookies as they bake. Alternatively, you can dust them with powdered sugar after baking for a snowy, elegant look.
Step 11: Bake the cookies at 320°F (160°C) for approximately 16 to 18 minutes. Keep a close eye on them, as baking times may vary depending on your oven. The cookies are done when the bottom edges just begin to turn golden. They should still be pale and soft to the touch. If they brown too much, they will become less tender.
Step 12: Remove the cookies from the oven and let them cool down completely on the baking sheet before handling them. This allows them to firm up and prevents them from breaking. Dust with extra powdered sugar before serving, if desired.
COOKING Rating:
Easy
Serving Suggestions:
- Serve these cookies with a cup of espresso or cappuccino for a classic Italian treat.
- Include them on a dessert platter alongside other Italian pastries, such as biscotti and amaretti cookies.
- Pair them with a glass of Vin Santo, a traditional Italian dessert wine.
- Enjoy them as a light and satisfying afternoon snack.
- Package them in a decorative box and give them as a homemade gift.
Tips:
- For the best flavor, use high-quality almond flour or freshly ground almonds.
- Do not overmix the dough, as this can make the cookies tough.
- Chill the dough thoroughly before shaping and baking.
- Bake the cookies until they are just barely golden on the bottom edges.
- Let the cookies cool completely before handling them.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- For a more intense orange flavor, add 1/4 teaspoon of orange oil to the dough.
- Experiment with different extracts, such as lemon or vanilla, to create your own unique flavor combinations.
- Add a sprinkle of chopped almonds or a candied orange peel to the top of each cookie before baking for added texture and visual appeal.
Prep Time:
20 minutes (plus chilling time)
Cook Time:
16-18 minutes
Total Time:
2 hours 36-38 minutes (including chilling time)
Nutritional Information: (per cookie, approximate)
Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: 80
- Protein: 2g
- Sodium: 10mg
Conclusion
These Italian Orange Almond Cookies are a testament to the beauty of simple ingredients and classic techniques. They offer a delightful balance of flavors and textures that are sure to please any palate. Whether you’re an experienced baker or just starting out, this recipe is easy to follow and yields consistently delicious results. So, gather your ingredients, preheat your oven, and get ready to experience the magic of paste di mandorla! With each bite, you’ll be transported to the sun-drenched hills of Italy, where these cookies are a cherished part of the culinary landscape. They are perfect for any occasion, and their unique flavor profile will leave you craving more. This recipe is a must-try for anyone who loves Italian desserts or is looking for a naturally gluten-free treat. Enjoy the process of baking these cookies and savor the delicious outcome!
Questions and Answers About This Recipe
Q1: Can I use regular sugar instead of superfine or powdered sugar?
A: Yes, you can use regular granulated sugar in this recipe. However, superfine or powdered sugar is recommended because it dissolves more easily into the dough, resulting in a smoother texture. If you use regular sugar, make sure to whisk it thoroughly with the almond flour to break up any large granules.
Q2: Can I make these cookies without almond extract or orange extract?
A: While the extracts enhance the flavor of the cookies, they are not strictly necessary. If you don’t have almond extract, you can omit it without significantly affecting the overall taste. However, the orange zest is crucial for providing the signature citrus flavor. If you don’t have orange extract, you can compensate by adding a bit more orange zest.
Q3: How do I store these cookies to keep them fresh?
A: To keep these cookies fresh, store them in an airtight container at room temperature. They will stay good for up to 5 days. Avoid storing them in the refrigerator, as this can dry them out. You can also freeze the cookies for longer storage. Just make sure to thaw them completely before serving.
Q4: Can I add other ingredients to these cookies?
A: Yes, you can customize these cookies by adding other ingredients to the dough. Some popular additions include chopped almonds, chocolate chips, candied orange peel, or a drizzle of melted chocolate after baking. Feel free to experiment and create your own unique flavor combinations.
Q5: Why are my cookies spreading too thin when I bake them?
A: If your cookies are spreading too thin, it could be due to a few reasons. First, make sure you are using the correct oven temperature. An oven that is too hot can cause the cookies to spread. Second, make sure your baking sheet is not greased. The cookies should be baked on parchment paper to prevent them from spreading. Finally, if your dough is too warm, it can also cause the cookies to spread. Make sure to chill the dough thoroughly before baking. If necessary, you can also chill the shaped cookies in the refrigerator for 10-15 minutes before baking to help them hold their shape.
