Soft Almond Cakes | Pizzicotti alle Mandorle

Sweet, chewy, and packed with almond flavor, these Italian Pizzicotti are simple to make and perfect with coffee or as an elegant dessert. Naturally gluten-free and utterly delicious!

Watch the Recipe

About This Dish

Pizzicotti alle Mandorle are a beloved Italian pastry, known for their soft, chewy texture and intense almond flavor. They require just a few ingredients and no flour, making them naturally gluten-free. These bite-sized treats are perfect for holidays, coffee breaks, or as a sweet gift.

Ingredients (Makes 15–18)

Almond Flour:	250 g (≈ 2 ½ cups)
White Sugar:	150 g (≈ ¾ cup)
Egg Whites:	2 large
Almond Extract:	½ tsp
Powdered Sugar:	For dusting

How to Make It

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins

Step 1: In a bowl, mix almond flour and sugar until well combined.
Step 2: Add egg whites and almond extract, stirring until you have a sticky dough.
Step 3: Dust hands with powdered sugar, pinch small portions of dough, and shape into balls (about 3 cm).
Step 4: Roll each ball in powdered sugar and arrange on a baking tray lined with parchment paper.
Step 5: Bake in a preheated oven at 180°C (350°F) for 12–15 minutes until lightly golden on top but still soft inside.
Step 6: Cool completely before serving.

Tucci’s Tips

Use high-quality almond flour for the best aroma and texture.

Do not overbake — they should remain soft inside.

Add a candied cherry or whole almond on top for a festive look.

Variations

Lemon Twist: Add grated lemon zest for a citrusy aroma.
Chocolate Lovers: Dip half of each cookie in dark chocolate.
Holiday Style: Add a dash of cinnamon for warmth.

Did You Know?

Historical Fact: Pizzicotti alle Mandorle originated in Southern Italy, where almonds were prized in traditional pastry-making, especially for festive seasons.

Fun Fact: The name “Pizzicotti” means “pinched” in Italian — referring to the way these cookies are shaped by hand.

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Storage & Thank You

Store in an airtight container at room temperature for up to 5 days.

Can it be frozen? Yes — freeze unbaked dough balls for up to 1 month and bake straight from frozen.

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