4.9 from 98 votes
Italian Almond Cookies
Italian Almond Cookies blend almond flour with all-purpose flour to yield tender, buttery cookies highlighted by subtle almond and vanilla flavors. The dough, incorporating egg yolk and softened butter, is chilled and rolled thin before cutting into shapes and baking until just set without browning. Finished with a light dusting of powdered sugar, these cookies offer a delicate crumb with a soft texture and a gentle nuttiness from the almond flour.
Prep Time
10 mins
Cook Time
6 mins
Chilling time
1 hr
Total Time
1 hr 16 mins
Servings:
15
cookies
Calories:
104 kcal
Course:
Dessert, Baked Goods
Cuisine:
Italian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 15 cookies
Amount Per Serving
Calories 104
% 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.