Description
Delicate and chewy Italian cookies made with almond flour and mascarpone cheese, featuring a cracked, sugar-dusted exterior and rich almond flavor.
Ingredients
2 cups almond flour
1 cup powdered sugar
1/4 teaspoon salt
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup mascarpone cheese
2 large egg whites, room temperature
1/4 teaspoon cream of tartar
Extra powdered sugar, for rolling
Instructions
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, mix almond flour, powdered sugar, and salt until well combined.
- Stir in the almond extract, vanilla extract, and mascarpone cheese to form a soft dough.
- In another bowl, whip the egg whites with cream of tartar until stiff peaks form.
- Gently fold the whipped egg whites into the almond-mascarpone mixture without overmixing.
- Using a tablespoon, scoop out portions of dough and roll into balls.
- Roll each ball generously in powdered sugar.
- Place the balls about 2 inches apart on the prepared baking sheet.
- Bake for 22–25 minutes, until the tops are cracked and bottoms are lightly golden.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 5 days.
Freeze in a single layer, then transfer to a sealed freezer bag for up to 2 months.
Add chopped candied cherries or citrus zest for a festive variation.
Roll in chopped almonds instead of powdered sugar for added texture.
Mini dark chocolate chips can be folded into the dough for a chocolate variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg