Italian Almond Cookies
User Reviews
5
Italian Almond Cookies
Description
Italian Almond Cookies start by combining almond flour, fine sea salt, and granulated sugar followed by folding in whipped egg whites flavored with almond extract. The resulting dough is crumbly but becomes pliable enough to scoop, compress, roll into balls, and coat with powdered sugar. Individual balls are spaced on baking sheets and optionally topped with almonds or cherries.
Baked at 350°F for about 15 minutes, the cookies develop lightly golden edges and characteristic cracks on the surface while maintaining softness inside. The almond flour provides a moist, tender crumb with a subtle nutty flavor, and the powdered sugar coating adds a delicate sweetness and gentle texture contrast. Toppings add variety and embellishment.
These cookies can be stored in an airtight container for up to a week or frozen up to three months. Almond flour can be homemade by finely grinding whole almonds. Adjust baking time slightly for convection ovens by lowering temperature by 25 degrees and checking earlier.
Ingredients
- 2 cups (230g) almond flour
- 2 egg white
- 1 cup (200g) granulated sugar
- 1 teaspoon almond extract
- 1 pinch salt fine sea salt
- 1/4 cup powdered sugar
optional toppings (use 1 or a mix)
- 1/4 cup almonds sliced
- amarena cherries or maraschino cherries
- 1/4 cup almonds whole
Instructions
- Preheat oven to 350f and set the rack on the middle level.
- In a large bowl, mix together the almond flour, salt, and sugar and set aside.
- In a medium bowl, beat the egg whites and almond extract with an electric hand mixer until soft peaks form.
- Fold egg whites into the large bowl and mix until a crumbly dough forms.
- Line 3 baking sheets with parchment paper or silicon baking mats. Using a small cookie scoop, grab a ball of dough. Use your hands and compress it together then roll it into a ball. Roll the ball into the powdered sugar.
- Place the dough ball onto the cookie sheet, leaving 2 inches between each cookie. Press a whole almond or cherry into the top of the dough ball. Alternatively, press down and leave empty or coat with sliced almonds.
- Bake for 15 minutes or until the cookies turn lightly golden on the edges and start to crack but are still soft on the inside. Remove from the oven and after 5 minutes transfer the cookies to a wire rack to finish cooling.
Notes
- Almond flour can be made by finely grinding whole almonds using a food processor if unavailable.
- Optional toppings include sliced almonds, whole almonds, or cherries; you can use a single topping or mix them.
- Store cookies airtight up to 1 week or freeze for up to 3 months for extended freshness.
- For convection ovens, reduce baking temperature by 25°F and begin checking for doneness early.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 8.1g | 3% |
| Protein | 3.2g | 6% |
| Fat | 5.3g | 8% |
| Saturated Fat | 0.4g | 2% |
| Sodium | 110mg | 5% |
| Potassium | 20mg | 0% |
| Fiber | 1.1g | 4% |
| Sugar | 6.2g | 12% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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