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–+ servings
Italian almond cookies

Irresistible Italian Almond Cookies for Joyful Baking Moments

These Italian almond cookies are a delightful treat, gluten-free and dairy-free, perfect for any festive occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Italian
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 3 large Egg Whites at room temperature
  • 1/4 teaspoon Salt
  • 1 teaspoon Almond Extract
  • 1 teaspoon Vanilla Extract
  • 1 cup White Sugar caster sugar can be used
  • 2 cups Almond Flour can substitute with ground almonds, avoid almond butter
  • 1/2 cup Icing Sugar for dusting
Optional Variations
  • 1 tablespoon Matcha Powder for matcha-lime flavor
  • 2 cups Hazelnut Flour for hazelnut-coffee twist
  • 1/4 cup Maraschino Cherries for cherry amaretti version
  • 1 cup Pistachio Flour with rose water for unique flavor

Equipment

  • Electric mixer
  • Mixing bowl
  • Baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, add egg whites and salt. Beat on medium speed until soft peaks form, about 3-4 minutes.
  3. Mix in the almond and vanilla extracts gently at low speed.
  4. Fold in the white sugar and almond flour until a slightly sticky dough forms.
  5. Shape the dough into small balls, roll in icing sugar, and place on the prepared baking sheet.
  6. Bake for 22-25 minutes until edges are set but not browned.
  7. Cool on the baking sheet for 10 minutes before transferring to an airtight container.

Nutrition

Serving: 1cookieCalories: 90kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 25mgPotassium: 30mgFiber: 1gSugar: 6gCalcium: 2mgIron: 4mg

Notes

These cookies can be stored at room temperature for up to 5 days or frozen for 3 months for longer freshness.

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