Italian Almond Cookies
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
6 mins
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Chilling time
1 hr
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Total Time
1 hr 16 mins
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Servings
15 cookies
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Calories
104 kcal
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Course
Dessert, Baked Goods
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Cuisine
Italian
Italian Almond Cookies
Description
This recipe uses a mix of almond flour and all-purpose flour combined with sugar and a pinch of salt, flavored with vanilla or almond extract to enhance the almond taste. The dough includes egg yolk and softened butter, which are mixed until nearly combined before kneading and chilling for stability and better texture. Chilling the dough allows for easier rolling and cleaner cookie shapes.
After rolling to about ¼ inch thickness, cookies are cut using cookie cutters and baked briefly at moderate heat to avoid browning, resulting in pale, tender cookies. Cooling on the baking sheet helps them set without losing softness, then transferring to a wire rack and dusting with powdered sugar adds a touch of sweetness and visual appeal.
These almond cookies deliver a mild nutty flavor and soft crumb, suitable for pairing with tea or coffee and ideal for serving at gatherings or as a light dessert. Variations with smaller cutters yield more cookies with a delicate size and shape.
Make sure not to overbake to keep the tender texture, and consider making your own almond flour from blanched almonds if desired for freshness.
Ingredients
- 1 cup all-purpose flour at least 11% protein content
- ½ cup almond flour
- 1 tablespoon almond flour
- 1 pinch salt
- ¼ cup granulated sugar
- 1 large egg yolk, room temperature
- ⅓ cup butter softened
- 1½ tablespoons butter softened
- ½-1 teaspoon vanilla extract or almond extract
*I use salted butter, if you use unsalted butter then add ¼ teaspoon of salt.
Instructions
- In a large bowl whisk together the flours, salt and sugar then make a well in the middle and add the egg yolk, butter and vanilla, mix with a fork until almost combined. This dough can also be made with a food processor.
- Move to a lightly floured flat surface and knead into a compact ball, wrap in plastic and refrigerate for one hour.
- Pre-heat oven to 350 F (180C), line 1-2 baking sheets with parchment paper.
- Remove the dough from the fridge and on a lightly floured flat surface roll into a ¼ inch (½ cm) thick rectangle, with your favourite cookie cutter cut out cookies (I used mini cutters and got a lot of cookies, the first photo I used a medium round cutter and I got 15 cookies).
- Place cookies on prepared cookie sheets and bake for approximately 6 minutes (for mini cookies) approximately 8 - 10 minutes for larger. Do not let the cookies brown. Let them cool on the baking sheet for approximately 10 minutes then move to a wire rack to cool completely, dust with powdered sugar before serving. Enjoy!
Notes
- If the dough is crumbly, add extra softened butter gradually or substitute the whole egg for just the yolk for more moisture.
- Almond flour can be homemade by pulsing blanched almonds in a food processor and sifting to achieve a fine consistency.
- Store almond flour in an airtight container in a cool dry place or refrigerator for up to five months, or freeze up to nine months.
- Unfrosted cookies keep for up to 5 days at room temperature or 8 days refrigerated in airtight containers; freeze without powdered sugar for up to 3 months, separating layers with parchment paper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 36mg | 2% |
| Potassium | 12mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 142IU | 3% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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