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Italian Almond biscuits (Pastini Mandorla)



20 piece(s)

  • 160 g raw sugar
  • 220 g Almonds, whole
  • 30 g Pistachios, whole
  • 1 tsp Vanilla Essence/ Extract
  • 2 egg whites
  • extra icing sugar for dusting

Recipe's preparation

  1. Preheat oven to 190C.

  2. Add raw sugar. Pulverise 10 sec/speed 10. 

  3. Add almonds and pistachios. Chop for 30 sec/speed 9. 

  4. Add vanilla and 1 egg white. Mix 15 sec/speed 5 to a smooth paste. If the mixture is too dry, add half the remaining egg white, but make sure the mixture doesn't become too sticky.  

  5. Roll the paste into balls the size of a walnut, then roll into icing sugar to cover completely. Place on baking mat/paper and press down lightly with fingers to flatten slightly. 

  6. Bake for 10-12 mins at 190C. They will split during baking and stay soft in the middle. Do not be tempted to cook for longer as they will harden as they cool down. 


Accessories you need



You can use almonds only if you don't have pistachios. You can also add some cocoa powder to the paste before rolling into balls. 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • These biscuits are so simple

    Submitted by Attagirl on 14. February 2016 - 15:47.

    These biscuits are so simple and absolutely delicious.

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