These Easy Italian Almond Cookies are crunchy on the outside and soft on the inside, bursting with almond flavor. They make a lovely treat for anyone who loves sweet snacks!
Baking these cookies is a breeze! I just mix the ingredients, shape them, and bake. They’re perfect with coffee, and I can’t resist nibbling on a couple right out of the oven! 🍪
Key Ingredients & Substitutions
Almond Flour: This is the main ingredient that gives these cookies their unique flavor and texture. If you don’t have almond flour, you can make your own by grinding blanched almonds in a food processor until fine, but don’t overdo it or you’ll end up with almond butter.
Powdered Sugar: Essential for sweetness and a smooth texture, powdered sugar is a must. If you’re looking to cut down on sugar, consider using a sugar alternative like erythritol, but check proportions as they can vary.
Egg Whites: They help bind the cookies and add lightness. Aquafaba (chickpea brine) works well as a vegan substitute; about 3 tablespoons equal one egg white. If you want richer cookies, consider using whole eggs, but the texture may slightly change.
Almond Extract: This adds a lovely almond flavor. If you’re out of almond extract, vanilla extract can be a good substitute, though it will alter the flavor a bit.
Salt: A pinch of salt enhances sweetness. If you are on a low-sodium diet, consider reducing or eliminating it; just know it could affect the balance of flavors.
How Do You Get the Perfect Cookie Shape?
Shaping the cookies is important for a consistent look and texture. Here’s how to achieve that perfect shape:
- Start with dough portions about 1 tablespoon each. This keeps cookies uniform in size.
- Roll into balls gently; don’t pack them too tightly or they may not bake evenly.
- Flatten each ball slightly with the palm of your hand. Aim for about half an inch thick for best results.
This technique ensures your cookies bake evenly and look appealing. Also, remember that the edges should be golden brown while the centers remain soft for that lovely contrast. Happy baking!
How to Make Easy Italian Almond Cookies
Ingredients You’ll Need:
- 2 cups almond flour
- 1 cup powdered sugar
- 2 large egg whites
- 1 teaspoon almond extract
- ¼ teaspoon salt
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare, plus an additional 12-15 minutes for baking. You’ll be mixing the ingredients, shaping the cookies, and then letting them bake in the oven. It’s an easy and quick treat to make!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, line a baking sheet with parchment paper so the cookies don’t stick. This will make cleanup a breeze!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the almond flour, powdered sugar, and salt. Mix these ingredients well with a spoon or whisk until there are no lumps left. This will ensure your cookies have a nice, smooth texture.
3. Prepare the Egg Whites:
In a separate bowl, whisk the egg whites until they become frothy. You don’t need to beat them to soft peaks—just enough to get some air into them. This will help make your cookies light and airy!
4. Combine Ingredients:
Now, add the frothy egg whites and almond extract to the bowl with your dry ingredients. Stir gently until everything is just combined, and a dough forms. Be careful not to overmix—just mix until you see no dry flour.
5. Shape the Cookies:
Using your hands, scoop out small portions of the dough (about 1 tablespoon each) and roll them into balls. Place them on the prepared baking sheet, making sure to space them about 2 inches apart. This gives them room to spread while baking.
6. Flatten the Cookies:
Gently press down on each ball with the palm of your hand. This will create a more even cookie shape, ensuring they bake nicely.
7. Bake:
Put the baking sheet in your preheated oven and bake the cookies for about 12-15 minutes. They are ready when the edges are lightly golden. Keep an eye on them, as ovens can vary!
8. Cool Them Down:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for a few minutes. After that, carefully transfer them to a wire rack to cool completely. This will make them nice and crispy!
9. Dust and Serve:
Once the cookies are cool, if you’d like, you can dust them with a little extra powdered sugar for a sweet finish. Serve them up and enjoy your delightful Italian almond cookies!
Can I Substitute Almond Flour with Another Flour?
Almond flour is a key ingredient for the texture and flavor of these cookies, so it’s best to use it if possible. However, if you’re looking for a substitution, you could try finely ground cashew flour or sunflower seed flour. Just note that using a different flour may change the flavor and consistency of the cookies.
What If I Don’t Have Almond Extract?
If you don’t have almond extract on hand, you can substitute it with vanilla extract for a different but still delicious flavor. Alternatively, a bit of a citrus extract like lemon or orange can bring a nice twist to the cookies, although it will create a different flavor profile.
How to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can also freeze them. Just make sure they are fully cooled, then place them in a freezer-safe bag or container, and they will keep for up to 3 months!
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough a day in advance and store it in the refrigerator. When you’re ready to bake, just scoop out the chilled dough, roll into balls, and bake as directed. This is great for saving time when you have guests or need treats for an event!
