Italian Almond Cookies

by Erin @ Food Doodles on

These Italian almond cookies are surprisingly quick and easy to make and taste incredible! Naturally grain-free, gluten-free and dairy-free.

For such a simple recipe, these cookies are crazy delicious.

The outsides are so perfectly crisp and yet chewy and the insides are all chewy. 

Don’t let the need to whip egg whites put you off. It almost did for me.

I was like, “Naaah. I really don’t feel like getting out the mixer.” But then I realized that even with the need to whip the egg whites, it’s still quicker to make these cookies than most other cookie recipes.

These Italian almond cookies are also naturally gluten-free, grain-free and dairy-free, which is awesome for people who have family members with allergies but don’t really know what to make. You only need almond flour for this recipe!

Note that your cookies may spread more or less than mine depending on the type of almond flour you use. If you use one that’s not very fine, then they’ll spread more.

I suggest doing a test cookie. If it bakes up nicely, then bake the rest. If it’s too flat for you, you may want to add up to about 1/3 cup (33 grams) more almond flour. I did this once and the cookies were still sweet enough and worked perfectly.

I haven’t tried this recipe with coconut sugar for a paleo version because I was assuming that the darker taste of the coconut sugar would overpower the almond flavor. If you try it out, I’d love to hear how it goes!

While I don’t normally use granulated sugar in my recipes, these Italian almond cookies are worth it!

I LOVE almond extract but if you don’t, or if you don’t have any on hand, you could turn these into Italian lemon cookies! Just add 2 tablespoons of lemon zest and lemon extract in place of the almond extract. I actually posted that recipe a few years ago on Food Fanatic.

For more almond treats, try these homemade seedy almond honey kind bars, no-bake cherry almond granola bars, or this cherry almond granola.

This is my last recipe of the year. I hope that you have a wonderful Christmas, if you celebrate, and for everyone else – have a fantastic end to 2019!

Italian Almond Cookies (gluten-free)
Ingredients
  • 2 cups (200 grams) blanched almond flour
  • 1 cup (200 grams) granulated sugar
  • 1/8 teaspoon salt
  • 2 large egg whites room temperature
  • 1 teaspoon almond extract
  • 1/4 cup (29 grams) powdered sugar, for rolling
Instructions
  1. Preheat oven to 350°F and line a baking sheet with a piece of parchment paper.
  2. In a medium mixing bowl, stir together the almond flour, granulated sugar and salt. Set aside.

  3. In a large mixing bowl, beat the egg whites at medium speed using an electric hand mixer or stand mixer until soft peaks form. Stir in the almond extract and then stir in the flour mixture. It'll be a thick dough.

  4. Your cookies may spread more or less than the ones pictured, depending on whether or not your almond flour is very fine or not. I suggest doing a test cookie. If it bakes up nicely, then bake the rest. If it's too flat for you, you may want to add up to about 1/3 cup (33 grams) more almond flour. I did this once and the cookies were still sweet enough and worked perfectly.

  5. Roll into balls, about 1 1/2 tablespoons in size, and roll in the powdered sugar. Place the cookies 2” apart on the prepared baking sheet.

  6. Bake for 15-17 minutes or until the tops have crackled and the bottoms of the cookies have lightly browned. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.

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