Italian Almond Cookies
These Italian almond cookies are quick to make, naturally gluten-free, and perfect for elegant occasions with their chewy centers and golden edges.
Ingredients
Cookie Ingredients
- 2 pieces egg whites Room temperature helps volume
- 1 cup granulated sugar Can substitute fine cane sugar or caster sugar
- 1 cup almond flour Finely ground; blanched almond flour gives the best texture
- 1 teaspoon almond extract Adjust to taste; use vanilla if you prefer
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a clean, dry bowl, beat the egg whites until soft peaks form.
- Gradually add the sugar while continuing to beat to stiff, glossy peaks.
- Gently fold in the almond flour and almond extract with a spatula until the mixture is uniform and airy.
- Shape the dough into small balls (about 1 tablespoon each) and place them spaced on the prepared baking sheet.
Baking
- Bake for 15–20 minutes, watching for golden edges and a set top. The centers should be slightly tender when warmed.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
For less sweetness, reduce sugar by 1–2 tablespoons but expect a small change in texture. Use room-temperature egg whites for better whipping. You can also shape raw cookie balls and freeze them for baking later.