4.9 from 147 votes
Italian Almond Cookies
Italian almond cookies are a traditional sweet treat. They can be enjoyed year round but are especially enjoyed during the holidays. They make a perfect accompaniment to coffee or tea.
Prep Time
10 mins
Cook Time
10 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 dough is too crumbly add a little extra softened butter (start with 1 tablespoon) or you could add the whole egg rather than the just the yolk.
- If you like you can even make your own almond flour. I use blanched almonds to make my almond flour. Place almonds, 1/4 -1/3 cup at a time, in a food processor. Pulse until you have a flour-like consistency. Then sift the flour into a container, any large bits pulse again.
- Almond flour is best stored in an airtight container either in a cool dry place or the fridge. It will last four or five months in the fridge.
- It can also be stored in the freezer, either in a freezer safe bag or container. It will last up to nine months in the freezer.
- If you aren’t going to freeze the cookies then store them in an airtight container and they should last up to 5 days. If you store them in the refrigerator they should last up to 8 days.
- I would recommend freezing the cookies without the powdered sugar. Place the cookies in a single layer between parchment paper, be sure to store in an air tight container or a freezer bag. Cookies will last up to 3 months in the freezer.
Nutrition Information
Calories
104kcal
(5%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
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: 15cookies
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.