Italian Almond Cookies
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
1 hr 40 mins
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Servings
40 cookies
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Calories
76 kcal
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Course
Dessert, Baked Goods
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Cuisine
Italian
Italian Almond Cookies
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This is a yummy recipe that is simple and straightforward to make, you almost can't go wrong! Just some flour, almond flour, butter, sugar and a few other ingredients for flavoring and you will have a delicious cookies to share with your family and friends during the holidays or for big family functions that taste a little like soft amaretti cookies (except the other recipes use egg white and this recipe contains a whole egg).
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Ingredients
- 100 100 grams butter softened (or substitute with 90 grams of seed oil)
- 100 100 grams white sugar + 3 tablespoons for rolling
- 1 1 teaspoon vanilla extract or almond extract if preferred
- 1 1 lemon for the zest and lemon juice
- 1 1 egg
- 150 150 grams all-purpose flour
- 130 130 grams almond flour
- 1 1 tablespoon baking powder
- 150 150 grams icing sugar for coating cookies
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Instructions
- In a large bowl, beat together the butter, 100 grams granulated sugar, vanilla or almond extract and lemon zest (zest of 1 organic lemon rind) until the mixture has soft peaks and is fluffy and light.
- Add the egg and filtered juice of the one lemon and mix in completely.
- In another small bowl, sift the all-purpose flour and almond flour and add the baking powder and stir until combined. Now add the flour mixture into the bowl with the butter and stir together before mixing by hand for a few seconds. If the dough is too wet, you can add a few more grams of all-purpose flour.
- Wrap the almond dough in plastic wrap and put in the freezer for 15 minutes (or you can put in the refrigerator for about 45 minutes). It should be completely chilled before using.
- Remove the dough from the fridge, cut off a little chunk of dough weighing about 20 grams and roll it in your hands until it is completely round.
- Pour the 3 extra tablespoons of granulated sugar in one plate and the powdered sugar in another plate. Roll each dough ball first in the granulated sugar and then in the powder sugar to coat it completely.
- As you are making them, place each finished sugar-covered dough ball on a baking sheet lined with parchment paper at a distance of 6 cm from each other, until you have used all the dough.
- Place the balls back in the fridge for 1 hour, until chilled.
- After the cookie dough balls have chilled for 40 minutes, preheat oven to 190° C | 375° F.
- When finished chilling, remove the cookies from the fridge and put straight into the preheated oven on the middle rack to bake for 5 minutes at 190° C | 375° F, they should rise and cracks should form on the surface. After 5 minutes and without opening the oven, turn the oven down to 170° C | 340° F and complete baking for approximately 8 minutes. Take them out when they are still white, they should not turn golden brown.
- Remove from the oven and let cool on the baking sheet for at least 30 minutes until they cool completely. Serve when cooled!
Nutrition Information
Show Details
Serving
100g
Calories
76kcal
(4%)
Carbohydrates
10g
(3%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
9mg
(3%)
Sodium
18mg
(1%)
Potassium
37mg
(1%)
Fiber
0.5g
(2%)
Sugar
6g
(12%)
Vitamin A
68IU
(1%)
Calcium
22mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 76kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 18mg | 1% |
| Potassium | 37mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 6g | 12% |
| Vitamin A | 68IU | 1% |
| Calcium | 22mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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