Almond Mascarpone Dumplings

Mascarpone is Italy’s answer to cream cheese, with much more flavor.

Serves: 6Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 6


  • 1 cup whole-wheat flour
  • 1 cup all-purpose unbleached flour
  • 1⁄4 cup ground almonds
  • 4 egg whites
  • 3 oz. mascarpone cheese
  • 1 tsp. extra-virgin olive oil
  • 2 tsp. apple juice
  • 1 Tbsp. butter
  • 1⁄4 cup honey


  • Sift together both types of flour in large bowl. Mix in the almonds. In a separate bowl, cream together the egg whites, cheese, oil, and juice on medium speed with an electric mixer.
  • Combine the flour and egg white mixture with a dough hook on medium speed or by hand until a dough forms.
  • Boil 1 gallon water in medium-size saucepot. Take a spoonful of the dough and use a second spoon to push it into the boiling water. Cook until the dumpling floats to the top, about 5 to 10 minutes. You can cook several dumplings at once, just take care not to crowd the pot. Remove with a slotted spoon and drain on paper towels.
  • Heat a medium-size sauté pan on medium-high heat. Add the butter, then place the dumplings in the pan and cook until light brown. Place on serving plates and drizzle with honey.