Tangerine and Almond Cookies: A Zesty Twist on an Italian Classic

🇮🇹 Fragrant, Festive & Full of Citrus Charm

When the air turns crisp and citrus fruits fill the market stalls, these Tangerine and Almond Cookies become a delicious way to welcome the season.

Born from the comforting warmth of almond-based pastries and the sunny brightness of fresh tangerines, this recipe combines rustic Italian tradition with vibrant autumn flavors.

Though these cookies nod to the classic “fave dei morti”—Italy’s traditional almond treats baked to honor the dead—they are anything but somber.

With their golden hue, soft texture, and subtle citrus aroma, they are perfect for afternoon tea, festive gatherings, or a sweet breakfast with espresso.

🍊 Clementines: Sunlight in Citrus Form

Clementines (closely related to tangerines) are a natural hybrid between bitter orange and mandarin. Legend has it they were discovered by Brother Clément, a monk in an Algerian orphanage around 1902.

Highly prized in Italy for their sweet, juicy flesh and vibrant zest, these fruits bring a pop of sunshine into even the gloomiest winter days. They’re rich in vitamin C, fiber, and antioxidants, making them not just flavorful—but also nourishing.

💛 Why Nonna Loves This Recipe

Nonna says these cookies are like little hugs from the past—the almond reminds her of festive tables, while the tangerine takes her back to winter mornings in the orchard. She appreciates recipes that are simple, seasonal, and sentimental. And the smell? “It makes the whole house smile,” she says.

🕒 Cooking Time & Yield

Preparation Time: 20 minutes
Resting Time: 60 minutes
Baking Time: 15 minutes
Total Time: 90 minutes

Servings: 4
Difficulty: Medium

🛒 Ingredients

• 1 ⅔ cups all-purpose flour (200 g)

• 1 cup almond flour (100 g)

• ½ cup sugar (100 g)

• 6 tbsp unsalted butter, softened (85 g)

• 1 ½ tsp baking powder (8 g)

• 1 medium tangerine (zest + 3 tbsp juice / ~50 ml)

• 1 medium egg

• Whole almonds (for topping)

• Powdered sugar (for dusting)

👨‍🍳 Step-by-Step Method

1. Prepare the Dough

In a large bowl, combine all-purpose flour, almond flour, sugar, baking powder, and the finely grated zest of a tangerine. Add the softened butter, egg, and freshly squeezed tangerine juice. Mix until a soft, cohesive dough forms. It should be smooth and slightly fragrant.

2. Rest the Dough

Shape the dough into a rectangle or disc, wrap it in plastic wrap, and place it in the refrigerator for at least 1 hour. This helps develop the flavor and makes shaping easier.

3. Shape the Cookies

Preheat your oven to 350°F (180°C). Remove the dough from the fridge and divide it into small portions (about 18–20 g each, roughly ¾ oz). Roll into balls, press gently in the center, and place one whole almond on top of each.

4. Bake

Line a baking sheet with parchment paper. Arrange the cookies with space between them. Bake for 15 minutes, or until the edges are lightly golden but the centers remain soft.

5. Cool and Finish

Let cookies cool on a wire rack. Once cool, dust generously with powdered sugar. Store in an airtight container for up to a week.

💡 Tips and Tricks

• Don’t skip the rest time: It gives structure and makes shaping easier.

• No tangerines? Use clementines, mandarins, or even oranges.

• Make them festive: Add a touch of cinnamon or cardamom to the dough.

• For crunch lovers: Add a few chopped almonds to the dough.

📊 Nutritional Facts (Per Serving – Approximate)

TANGERINE ALMOND COOKIES

Born from the comforting warmth of almond-based pastries and the sunny brightness of fresh tangerines, this recipe combines rustic Italian tradition with vibrant autumn flavors.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Christmas Italian Recipes, Italian Cookies

Cuisine Italian

Servings 4

Notes

Ingredients 

• 1 ⅔ cups all-purpose flour (200 g)
• 1 cup almond flour (100 g)
• ½ cup sugar (100 g)
• 6 tbsp unsalted butter, softened (85 g)
• 1 ½ tsp baking powder (8 g)
• 1 medium tangerine (zest + 3 tbsp juice / ~50 ml)
• 1 medium egg
• Whole almonds (for topping)
• Powdered sugar (for dusting)

---

👨‍🍳 Step-by-Step Method

1. Prepare the Dough

In a large bowl, combine all-purpose flour, almond flour, sugar, baking powder, and the finely grated zest of a tangerine. Add the softened butter, egg, and freshly squeezed tangerine juice. Mix until a soft, cohesive dough forms. It should be smooth and slightly fragrant.

2. Rest the Dough

Shape the dough into a rectangle or disc, wrap it in plastic wrap, and place it in the refrigerator for at least 1 hour. This helps develop the flavor and makes shaping easier.

3. Shape the Cookies

Preheat your oven to 350°F (180°C). Remove the dough from the fridge and divide it into small portions (about 18–20 g each, roughly ¾ oz). Roll into balls, press gently in the center, and place one whole almond on top of each.

4. Bake

Line a baking sheet with parchment paper. Arrange the cookies with space between them. Bake for 15 minutes, or until the edges are lightly golden but the centers remain soft.

5. Cool and Finish

Let cookies cool on a wire rack. Once cool, dust generously with powdered sugar. Store in an airtight container for up to a week.

Keyword almond cookies, tangerine cookies, tangerine almond cookies