Mandarinelli are soft cookies, almost like small individual cakes, that encapsulate all the fragrance of mandarins just picked.
They are prepared in no time and fill the house with a citrus aroma that smells good and genuine. I adore them because they are perfect to accompany a cup of milk or tea or for a treat after dinner. Slightly crunchy on the outside thanks to the powdered sugar, but inside they remain moist and soft, literally melting in the mouth.
Below I will explain how to make them in two variants: the gluten-free version, with a very light mix of rice flour and starch, and the classic version with all-purpose flour, so everyone can enjoy this delight.
Join me as we start baking.
Happy recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 25 Minutes
- Portions: 18 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Mandarinelli
For the gluten-free version, replace 320 g of all-purpose flour with: 260 g rice flour and 100 g potato starch or corn starch.
- 320 all-purpose flour
- 1/4 cup granulated sugar
- 1 egg
- 1/4 cup mandarin juice
- 1/2 cup vegetable oil
- 1 teaspoon baking powder
- Powdered sugar (For topping)
- granulated sugar (For topping)
Steps for the Mandarinelli
In a large bowl, start by cracking the egg and mixing it with the granulated sugar. Quickly work them with a whisk or fork, then pour in the oil and freshly squeezed mandarin juice. Add the mandarin zest if it’s edible, to enhance the aroma.
In a separate bowl, mix the flours (in my case, rice flour and potato starch) and the baking powder.Start incorporating the dry ingredients into the liquid ones a little at a time, first mixing with a spoon and then kneading with your hands until you have a smooth, soft, and non-sticky dough.
Prepare two small plates: one with granulated sugar and one with powdered sugar. Take small portions of dough, about 1.25 oz each, and shape them into balls.Roll each ball first in the granulated sugar and then in the powdered sugar, covering them perfectly and then press the center with a finger to slightly flatten.
Place the cookies on a baking sheet lined with parchment paper, spacing them slightly apart. Bake in a preheated static oven at 356°F for about 18 minutes. Do not overbake them: they should remain light in color and soft to the touch.
The mandarinelli are ready to be enjoyed. See you at the next recipe.
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Storage
The mandarinelli keep very well for 4-5 days inside a tin box or an airtight container. They will retain all their softness and the delightful mandarin aroma. I recommend not putting them in the refrigerator to prevent the powdered sugar on the surface from getting too moist.
