How to make Almondina (almond sweets) from start to finish — an easy recipe!

Ingredients:

3 cups all-purpose flour (or more as needed for the dough)

1 egg

A pinch of vanilla powder or a few drops of liquid vanilla, as available

Grated lemon zest

1/2 teaspoon baking powder

1 cup powdered (confectioners') sugar, sifted

200 g melted butter

1/2 cup ground almonds (almond meal)

1/2 cup toasted chopped almonds

Method:

In a deep bowl, place the powdered sugar then add the softened or melted butter and mix with a fork or fingertips.
Add the egg (or just the egg yolk if you prefer), a little lemon zest and the vanilla, and mix.
Add the remaining ingredients: flour, ground almonds and chopped toasted almonds.
Add the baking powder and continue to mix well using your fingertips, a fork or a hand whisk.
You should get a smooth dough of medium softness.
Place the dough between two pieces of baking paper and roll it out with a rolling pin until it is flat — not too thin (to avoid over-browning) and not too thick.
Use a crescent or moon-shaped cutter, or if you don’t have one cut the dough into circles and then halve them.
You can shape Almondina any way you like with available kitchen tools; a crescent shape is not required.
Place the shaped cookies on a preheated oven at 170°C for about 15 minutes or until they turn light golden — remove them before they brown too much.
Remove the Almondina from the oven and dust with powdered sugar and ground pistachios for garnish.

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Almondina (Almond Cookies)

Prep checklist