Mandarinelli are soft cookies, almost like small single-portion cakes, that enclose the full fragrance of freshly picked mandarins.
They come together in an instant and fill the house with a citrusy aroma that tastes wholesome and genuine. I adore them because they are perfect to accompany a cup of milk or tea or as a little treat after dinner. Slightly crisp on the outside thanks to the powdered sugar, but soft and moist inside, they literally melt in your mouth.
Below I’ll 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.
Come with me and let’s start baking.
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- 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: about 2 cups + 3 tbsp rice flour and about 3/4 cup + 1 tbsp potato starch or cornstarch.
- 2 2/3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 egg
- 1/4 cup mandarin juice (freshly squeezed)
- 6 tbsp neutral vegetable oil
- 1 teaspoon baking powder
- powdered sugar (For coating)
- granulated sugar (For coating)
Steps for the mandarinelli
In a large bowl, start by cracking the egg and combine it with the granulated sugar. Beat briefly with a whisk or a fork, then pour in the oil and the freshly squeezed mandarin juice. Add mandarin zest as well if it is edible, to intensify 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 wet ones little by little, stirring first with a spoon and then working the dough with your hands until you have a smooth, soft, non-sticky ball.
Prepare two small plates: one with granulated sugar and one with powdered sugar. Take small portions of dough, about 1.25 oz each (roughly 35 g), and form balls.Roll each ball first in the granulated sugar and then in the powdered sugar, coating them completely, then press the center with a finger to slightly flatten.
Place the cookies on a baking tray lined with parchment paper, spacing them slightly apart. Bake in a preheated static oven at 356°F for about 18 minutes. Do not overbake: they should remain pale and soft to the touch.
The mandarinelli are ready to be enjoyed. See you in the next recipe.
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Storage
Mandarinelli keep very well for 4-5 days inside a tin box or an airtight container. They will retain their softness and the delicious mandarin aroma. I recommend not refrigerating them to avoid the powdered sugar on the surface becoming too damp.
