Tangerine scented Almond Cookies

Tangerine scented Almond Cookies

The Christmas period is characterized by particular scents and colors.

For me they are scents of spices such as cinnamon, citrus aromas, red oranges, mandarins.

In today’s recipe the protagonists are tangerines and almonds.

Mandarins not only a decorative element of these biscuits but also give the aroma giving a delicate and light taste.

Simple to prepare during cooking, they will release a scent that invades the whole house.

These cookies, perfect to enjoy at any time of day, can also be a sweet Christmas gift to take to friends.

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  • DifficultyVery easy
  • CostMedium
  • Preparation time30 Minutes
  • Cooking time10 Minutes
  • Cooking methodOven
  • CuisineItalian


tangerine (2 + 2)
1/2 pound almond (blanced almond)
1 cup granulated sugar


Food processor



In a food processor, combine the almonds with half the sugar and work until finely ground.
Put the chopped almonds, the remaining sugar and the grated rind of a mandarin in a bowl.

Filter the juice of 2 tangerines through a colander and combine in the bowl.
Work ingredients with your hands until the mixture is compact but still soft.


Form spoon-sized portions of the dough 1 1/2 inch thick, wetting your fingers with the leftover tangerine juice to prevent the dough from sticking to your hands.

Meanwhile, prepare the remaining mandarins and cut them into thin slices of about 2-3 millimeters.

Take the balls of dough, press lightly and place a slice of mandarin on each one, pressing lightly.

Arrange the biscuits on a baking sheet covered with parchment paper.

Then sprinkle each cookie with powdered sugar to coat it.

Leave to rest for 30 minutes in the refrigerator.


Bake in a preheated static oven at 356 F for about 10/12 minutes maximum.
They must be slightly golden. When they are cooked, let them cool before serving.


Mandarin-scented almond cookies can be stored in a cookie box for 3/4 days. Freezing is not recommended.


The times are indicative and depend on the type of oven, check them from time to time and I recommend not overcooking them.

You can use both almond flour and whole almonds (which you have to chop together with the sugar).

The dough must not be too dry, otherwise it crumbles so if it happens, add a drop of water.

It shouldn’t even be too wet, otherwise it melts during cooking, in this case add more almond flour to dry.

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