Preheat the oven

• Preheat the oven to 180 °C (top/bottom heat).
• Line a baking tray with parchment paper.

Mix the dry ingredients

• In a bowl, combine the ground almonds, powdered sugar, flour, baking powder and lemon zest.

Prepare the wet mixture

• In another bowl, add the diced marzipan, the egg white, the almond milk mixed with the vanilla extract, and the bitter almond aroma.

Knead the marzipan base

• Knead with dough hooks or by hand until the marzipan fully blends with the liquids and forms a smooth mass.

Combine into a dough

• Add the dry mixture one spoonful at a time and knead until a sticky, well-combined dough forms.

Shape and coat the cookies

• With slightly damp hands, shape the dough into balls of about 30 g each.
• Roll the balls in sliced almonds and gently press the almonds on so they adhere well.
• Place the coated balls on the prepared baking tray.

Bake

• Bake for 12–15 minutes, until the almonds turn lightly golden.

Cool and dust

• Let the Mandorlini cool completely on the tray – they are soft when hot and firm up as they cool.
• Dust lightly with powdered sugar before serving.