Colombine are Italian almond cookies traditionally made for Easter. Similar to Ricciarelli, they are easy to prepare. The dough consists of almond flour, sugar, and egg whites, with added flavorings. In just a few minutes, you can create delicious cookies with a soft center and a thin crispy crust… absolutely irresistible!
To achieve a soft texture, baking should be quick and at a low temperature, ensuring they remain soft inside and pleasant to bite. The dough needs to rest, but in this recipe, it’s sufficient to keep them in the refrigerator for 1 hour.
Ingredients:
- 160 g (1 2/3 cups) almond flour
- 120 g (1/2 cup + 1 tablespoon) fine sugar
- 40 g (about 1 1/3 large) egg whites
- 1 tsp orange zest (grated)
- 6 drops almond extract
For decoration:
- Vanilla powdered sugar (as needed)
Colombine: Italian Almond Cookies with Soft Centers
- In a bowl, mix the almond flour with the fine sugar.
- Add the egg whites, orange zest, and almond extract, kneading everything into a sticky dough.
- Form balls weighing 35 g (about 1.2 oz) each (you can make smaller balls if desired, but baking time will vary).
- Dip the balls in plenty of powdered sugar, flatten them (they should be 1.5 cm or 0.6 inches high), and shape them into small doves with your hands.
- Place these on a baking sheet lined with parchment paper and refrigerate for 1 hour.
- Bake in a preheated oven at 160°C (320°F) for about 18 minutes. They should still feel soft and not darken. Check frequently in the last few minutes.
- Remove from the oven and let cool completely.
- The Colombine with almond paste are ready. Let them cool completely before transferring to a plate.
- Store them in airtight containers to prevent moisture absorption.
Enjoy!
