Mandina’s Almond Cookie Recipe

Kolette first tasted Cousin Beatrice Mandina’s almond cookies in Salaparuta when the two cousins happily hand rolled the delicate pastries together. This treasured Sicilian Mandina family recipe is now beloved by the Gretna branch of the family.

5 ½ cups almond flour

3 tbsp. all-purpose flour

1 ½ cups sugar

zest of 1 lemon

1 tbsp. baking powder

3 ½ tbsp. vanilla extract

5 egg whites

2 cups powdered sugar

In a stand mixer, using a dough hook, combine all dry ingredients except powdered sugar. Stir in lemon zest and vanilla. Blend thoroughly.  In a separate bowl, beat egg whites until soft peaks form. Gently fold egg whites into mixer containing ingredients above until fully incorporated. The dough will be sticky to the touch.

Preheat oven to 450 degrees. Scoop a tablespoon of dough and roll into a 2 inch log. Roll in powdered sugar. Using your thumb and index finger, pinch each cookie on top creating a peak. Arrange well spaced, on a parchment paper lined cookie sheet. 

Bake 10 – 12 minutes until some peaks begin to brown.

Cool completely and store in an airtight container.