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These Italian Almond Cookies are a delicious treat, combining the nutty richness of almond flour with a sweet, crunchy coating of sliced almonds. They’re gluten-free, easy to make, and perfect for any occasion. Enjoy them with a cup of coffee or as a sweet end to your day!
You’re going to love my Italian Almond Cookies! These gluten-free delights are made with almond flour and coated in crunchy sliced almonds. They’re sweet, nutty, and incredibly easy to make. Perfect with a cup of coffee or for sharing with friends, they’re always a hit in my house!
Before You Start
- Use Fresh Almond Flour: Fresh almond flour gives the best flavor and texture. Stale flour can change the taste and feel of your cookies.
- Room Temperature Eggs: Use eggs at room temperature. This helps them mix smoothly with the other ingredients.
- Whisk Egg Whites: Whisk the egg whites until foamy, not stiff. This helps create the right texture for your dough.
- Chill the Dough: If the dough feels too sticky, chill it in the fridge for 10-15 minutes. This makes it easier to roll into balls.
- Make Uniform Cookies: Scoop the dough with a tablespoon so all the cookies are the same size. This helps them bake evenly.
- Press Gently: When flattening the dough balls, press gently to keep the almond coating intact.
- Cool Completely: Let the cookies cool completely on the baking sheet before moving them to a wire rack. This helps them set and makes them easier to handle.
- Dust with Powdered Sugar: Once the cookies are cool, dust them with powdered sugar. This adds a touch of sweetness and makes them look pretty.
Ingredients You’ll Need
- Almond Flour: You’ll need some fresh almond flour. You can substitute with finely ground almonds if you don’t have almond flour.
- Granulated Sugar: You can replace with coconut sugar or another granulated sweetener if you prefer.
- Egg Whites: Egg whites bind the ingredients together and give structure to the cookies. Using room temperature egg whites ensures they mix more smoothly.
- Almond Extract: Adds a strong, delicious almond flavor that enhances the nutty taste of the cookies. If you prefer, you can use vanilla extract instead.
- Salt: A must to your cookies, if you don’t add salt, your cookies will taste bland.
- Sliced Almonds: We’ll also need some sliced almonds to roll the cookies through.
First, preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. Then, in a large bowl, combine 2 cups of almond flour, 1 cup of granulated sugar, and ¼ teaspoon of salt. Stir until well mixed. Tip: Mixing the dry ingredients first helps distribute the sugar and salt evenly.
Add the egg white mixture to the dry ingredients and mix until a sticky dough forms. Tip: The dough will be sticky, so don’t worry – this helps the cookies hold together.
Using a tablespoon or a cookie scoop, scoop the dough and roll it into balls. Place the balls onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Rolling the dough into balls helps the cookies bake evenly.
Lightly whisk the extra egg white in a small bowl. Place 1 cup of sliced almonds in another bowl. Roll each dough ball first in the egg white, then in the sliced almonds to coat. Place the coated dough balls back on the baking sheet and lightly press the tops to flatten slightly.
Bake in the preheated oven for 20-25 minutes, or until the cookies are lightly golden and the tops are cracked. Tip: Baking until golden to get a crispy exterior while keeping the inside chewy.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, dust them with powdered sugar. Tip: Letting the cookies cool completely helps them set and makes them easier to handle.
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes, you can make these cookies ahead of time. Store them in an airtight container at room temperature for up to a week. To keep them extra fresh, place a piece of parchment paper between layers to prevent sticking.
Can I substitute almond flour with another type of flour?
Almond flour is essential for the unique texture and flavor of these cookies. You can use finely ground almonds as a substitute, but other flours will not yield the same result. If you must use a different flour, try a gluten-free baking blend for a similar texture.
How do I store leftover cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate them for up to two weeks.
Can I freeze Italian Almond Cookies?
Yes, you can freeze these cookies. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe container or bag. They can be frozen for up to three months. Thaw the cookies at room temperature for an hour before serving.
More Delicious Cookies
- Amaretti Cookies
- Linzer Cookies
- Russian Tea Cakes
- Coconut Macaroons
- No Bake Chocolate Oatmeal Cookies
- Italian Nut Roll Cookies
Italian Almond Cookies
Ingredients
- 2 cups almond flour
- 1 cup granulated sugar
- 2 large egg whites
- 1 teaspoon almond extract
- ¼ teaspoon salt
Coating
- 1 large egg white
- 1 cup sliced almonds
- powdered sugar for dusting
Instructions
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, granulated sugar, and salt.
- In a separate bowl, whisk 2 egg whites until foamy but not stiff. Add the almond extract.
- Add the egg white mixture to the dry ingredients and mix until a dough forms. The dough will be sticky.
- Using a tablespoon, scoop dough and roll into balls. Place the balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Lightly whisk the extra egg white in a small bowl. Place the sliced almonds in another bowl.
- Roll each dough ball first in the egg white, then in the sliced almonds to coat. Place the coated dough balls back on the baking sheet and lightly press the tops to flatten slightly.
- Bake in the preheated oven for 20-25 minutes, or until the cookies are lightly golden and the tops are cracked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once the cookies are completely cooled, dust them with powdered sugar.
Tips & Notes:
- Use fresh almond flour.
- Whisk the egg whites until they are foamy but not stiff for a light and airy dough.
- If the dough is too sticky to handle, chill it in the refrigerator for 10-15 minutes.
- Let the cookies cool completely on the baking sheet to help them set properly.
- Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.
