Mandarinelli are soft cookies, almost like small single-serving cakes, that enclose all the fragrance of freshly picked mandarins.
They are made in no time 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 for a little treat after dinner. Slightly crisp on the outside thanks to the powdered sugar, but moist and soft inside, literally melting in your 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 00 flour, so everyone can enjoy this deliciousness.
Come along and let’s start baking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 25 Minutes
- Cooking time: 15 Minutes
- Portions: 18 pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the mandarinelli
For the gluten-free version, replace 320 g of 00 flour with: 260 g rice flour and 100 g potato starch or cornstarch. (Approximate US measures: 320 g ≈ 2 1/2 cups + 1 tbsp of 00 flour; 260 g rice flour ≈ 1 7/8 cups; 100 g potato starch ≈ 3/4 cup + 1 tbsp.)
- 2 1/2 cups + 1 tbsp cups 00 flour (about 320 g)
- 1/4 cup granulated sugar (about 50 g)
- 1 egg
- 1/4 cup mandarin juice (about 60 g)
- 6 tablespoons vegetable oil (about 90 g (≈ 3.2 oz))
- 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 mix it with the granulated sugar. Whisk quickly with a hand whisk or a fork, then pour in the oil and the freshly squeezed mandarin juice. Add the 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.Begin to incorporate the dry ingredients into the liquids a little at a time, stirring first with a spoon and then working the dough with your hands until you obtain 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 35 g each (about 1.25 oz), and roll them into 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 them.
Place the cookies on a baking sheet lined with parchment paper, spacing them slightly apart. Bake in a conventional oven preheated to 356°F (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 putting them in the refrigerator to avoid the powdered sugar on the surface becoming too damp.
