Mandorlini

Summary

Ingredients

• 150 g almonds, round and blanched
• 100 g powdered suar
• 25 g flour
• 1 teaspoon Baking powder
• some lemon zest
• 1 pinch (s) salt
• 200 g marzipan paste
• 1 egg white
• 25 ml amaretto

To garnish:

• 100 g flaked almonds
• 50 g powdered suar

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Instructions

1. Preheat the oven to 170 ° C top / bottom heat.
2. Mix the dry ingredients in a mixing bowl. Cut the marzipan mixture into cubes and mix with the egg white and amaretto in the moulinette to a creamy mixture. Then knead into a dough with the other ingredients in the food processor. The dough is quite sticky, it should be so that it stays juicy and the flaked almonds stick well. If necessary, add a little more amaretto.
3. In a dessert bowl, crush the sliced almonds with your fingers, if necessary, as the large leaves do not adhere as well. Shape the dough into walnut-sized balls. This is best done with moistened hands, e.g. after each molding, press the palms of the hands on a wet kitchen towel. Roll the balls in the almond flakes, place them on the baking sheet lined with baking paper and flatten them lightly.
4. Bake the mandorlini for about 12 - 15 minutes on the middle rack until golden, the surface should be lightly browned and cracked. Don`t let it get too dark, it`s better to check, as every stove is different!
5. Dust the warm biscuits with powdered sugar. Then keep in a can after cooling.
6. Makes about 35 pieces

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