Italian Almond Cookies
Chewy, sweet, and packed with almond flavor, these authentic Italian almond cookies are the perfect bakery-style treat that melts in your mouth. Easy to make and even better the next day, they’re ideal for coffee breaks, parties, or holidays.
Equipment
- Large mixing bowl
- Electric mixer or whisk
- Spatula
- Baking sheets
- Parchment paper or silicone mats
- Small bowl for powdered sugar
- Cooling rack
Ingredients
- For the Dough:
- 3 cups almond flour
- 1 cup granulated sugar
- 3 large egg whites
- 1 tsp almond extract
- ½ tsp salt
- For Finishing:
- ½ cup powdered sugar for rolling
- ¼ cup pine nuts optional
- Extra almond extract for brushing optional
Instructions
- Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.
- In a bowl, whisk together almond flour and salt.
- In another bowl, beat egg whites until frothy. Gradually add sugar while beating until thick and glossy. Stir in almond extract.
- Fold in almond flour mixture until a sticky dough forms. If too wet, add more almond flour 1 tbsp at a time.
- Let dough rest for 5–10 minutes. Roll into 1-inch balls with damp hands.
- Coat each ball in powdered sugar and place on baking sheets, spaced 2 inches apart. Press pine nuts on top if using.
- Bake for 15–18 minutes until edges are lightly golden and tops are crackled.
- Cool on baking sheet for 5 minutes, then transfer to wire rack.
- (Optional) Brush with almond extract and water mixture for extra flavor.
Notes
Cookies taste even better the next day.
Can be frozen for up to 3 months.
Dough can be refrigerated for up to 2 days or frozen unbaked.
Aquafaba can substitute egg whites for a vegan version (texture may vary).
Don’t use regular flour or artificial sweeteners.
Nutrition
Calories: 110kcalCarbohydrates: 9gProtein: 3gFat: 7g
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