Neapolitan Pasta di Mandorla

Q: Ingredients and allergens

Ingredients: almonds, sugar, egg white. Allergens: contains nuts (almonds), eggs. May contain traces of other nuts.

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Neapolitan pasta di mandorla, handmade since 1967.
Soft inside, lightly crisp outside, fragrant with pure almond. A classic of Campanian pastry-making that never grows old.

Our pasta di mandorla is made in our Mondragone pastry kitchen with selected almonds, sugar and egg white. Three ingredients, a centuries-old tradition.

24h shippingOrder by 12:00 noon
Original recipeUnchanged since 1967
Protected packagingInsulated boxes
Gift packagingAvailable all year round

Discover more

What is almond paste

Pasta di mandorla (almond pastries) is one of the oldest sweets in the Neapolitan and Sicilian tradition: a dense dough of finely ground almonds, sugar and egg white, worked until soft and pliable.

It is one of the great classics of Campanian dry pastries: perfect with coffee, at the end of a meal or as a gift.

How we make it at Lisita

We use top-quality almonds, ground in our Mondragone pastry kitchen together with the sugar and egg white. No added flour, no artificial flavourings, just pure almond.

The dough is worked by hand, shaped into small pieces and baked at a low temperature to preserve its fragrance and soft centre.

How it reaches your home

Orders are shipped from Monday to Wednesday. Orders received from Wednesday to Sunday leave the following Monday, so that they arrive as fresh as possible.

Consume within 7 days of purchase.