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Italian almond cookies are a traditional sweet treat, made with a combination of sugar, flour, and ground almonds, and are often flavored with almond or vanilla extract. They can be enjoyed year round but are especially enjoyed during the holidays. They make a perfect accompaniment to coffee or tea.
Over the years I have become a big fan of Italian cookies from simple Pasta Frolla cookies to traditional Cantucci to one of my favorite Stuffed Cookies and of course I can’t forget Lemon Cookies.
Italian almond flavor cookies are an easy cookie recipe and are quite versatile, they can be enjoyed on their own or served with your favorite ice cream or can be crumbled on top of fruit or yogurt.
Table of Contents
Recipe Ingredients for Almond Cookies
- Flour – all purpose flour with at least 11% protein
- Almond flour – store bought or homemade
- Sugar – granulated sugar
- Egg yolk – room temperature
- Butter – room temperature butter
- Vanilla – vanilla extract or almond extract
- Salt – if you use unsalted butter then add a bit more butter
What is the best flour for cut out Cookies?
Be sure to use a high protein, at least 11.5 – 12%, my flour is about 12%, a low protein flour will cause the cookies to spread, and believe me refrigerating the dough will not help.
How to make homemade almond flour
If you like you can even make your own almond flour. I use blanched almonds to make my almond flour. Place almonds, 1/4 -1/3 cup at a time, in a food processor. Pulse until you have a flour-like consistency.
Then sift the flour into a container, any large bits pulse again.
How to store Almond Flour
Almond flour is best stored in an airtight container either in a cool dry place or the fridge.It will last four or five months in the fridge.
It can also be stored in the freezer, either in a freezer safe bag or container. It will last up to nine months in the freezer.
Almond flourisn’t a type of milledflour, it is just finelyground almonds.
How to make an Italian Almond cookie recipe
In a large bowl whisk together the flours and sugar then make a well in the middle and add the egg yolk, butter and vanilla, mix with a fork until almost combined. This dough is also very easy to make with afood processor.
Move to a lightly floured flat surface and knead into a compact ball, wrap in plastic wrap and refrigerate for one hour.
Remove the dough from the fridge and on a lightly floured flat surface roll into a 1/4 inch thick rectangle, with your favourite cookie cutter cut out cookies.
Place the cookies on the prepared baking sheet and bake until done, do not let the cookies brown.Let them cool on the baking sheet for approximately 10 minutes then move to a wire rack to cool completely, dust with powdered sugar before serving.
These cookies are a little like a buttery shortbread but with that extra taste of almond.
The perfect cut out cookie. And the best thing? You need just one bowl and a fork. And don’t forget to knead, this dough doesn’t come together in two seconds. A few minutes of kneading time is required!
What is the difference between almond flour and almond meal?
The main difference between almond flour and almond meal lies in their texture and processing. Almond flour is made from blanched almonds, which are almonds that have had their skins removed. The blanched almonds are finely ground into a smooth, flour-like consistency.
Almond meal is made by grinding whole almonds, including the skins. This results in a coarser texture with small pieces of almonds, giving it a slightly grainy or mealy quality.
Almond flour is often preferred for recipes that require a finer texture, such as pastries and macarons, while almond meal is commonly used in recipes that benefit from a denser texture such as pie crusts and certain cookies.
How to freeze Almond Cookies
If you aren’t going to freeze the cookies then store them in an airtight container and they should last up to 5 days. If you store them in the refrigerator they should last up to 8 days.
I would recommend freezing the cookies without the powdered sugar. Place the cookies in a single layer between parchment paper, be sure to store in an air tight container or a freezer bag.
Cookies will last up to 3 months in the freezer.
More Delicious Almond Recipes
- Chocolate Almond Biscotti
- Panettone Italian Christmas Sweet Bread
- Almond Crescent Cookies
- Almond Fresh Peach Bread
- Almond Cranberry Cake
So if you are starting to bake your cookies for the Holidays or just thinking about it I hope you give these Italian Almond Cookies a try. Enjoy!
Italian Almond Cookies
Rosemary Molloy
Italian almond cookies are a traditional sweet treat. They can be enjoyed year round but are especially enjoyed during the holidays. They make a perfect accompaniment to coffee or tea.
Prep Time 10 minutes mins
Cook Time 6 minutes mins
Chilling time 1 hour hr
Total Time 1 hour hr 16 minutes mins
Course Christmas Cookies, Dessert
Cuisine Italian
Servings 15 cookies
Calories 104 kcal
Print Recipe Pin Recipe
Equipment
food processor (optional)
1-2 baking sheets
cookie cut outs
Ingredients
- 1 cup all purpose flour (at least 11% protein content)
- ½ cup almond flour
- 1 tablespoon almond flour
- 1 pinch salt*
- ¼ cup granulated sugar
- 1 large egg yolk (room temperature)
- ⅓ cup butter* softened
- 1½ tablespoons butter softened
- ½-1 teaspoon vanilla extract or almond extract
*I use salted butter, if you use unsalted butter then add ¼ teaspoon of salt.
Instructions
In a large bowl whisk together the flours, salt and sugar then make a well in the middle and add the egg yolk, butter and vanilla, mix with a fork until almost combined. This dough can also be made with a food processor.
Move to a lightly floured flat surface and knead into a compact ball, wrap in plastic and refrigerate for one hour.
Pre-heat oven to 350 F (180C), line 1-2 baking sheets with parchment paper.
Remove the dough from the fridge and on a lightly floured flat surface roll into a ¼ inch (½ cm) thick rectangle, with your favourite cookie cutter cut out cookies (I used mini cutters and got a lot of cookies, the first photo I used a medium round cutter and I got 15 cookies).
Place cookies on prepared cookie sheets and bake for approximately 6 minutes (for mini cookies) approximately 8 – 10 minutes for larger. Do not let the cookies brown. Let them cool on the baking sheet for approximately 10 minutes then move to a wire rack to cool completely, dust with powdered sugar before serving. Enjoy!
Notes
If dough is too crumbly add a little extra softened butter (start with 1 tablespoon) or you could add the whole egg rather than the just the yolk.
If you like you can even make your own almond flour. I use blanched almonds to make my almond flour. Place almonds, 1/4 -1/3 cup at a time, in a food processor. Pulse until you have a flour-like consistency. Then sift the flour into a container, any large bits pulse again.
Almond flour is best stored in an airtight container either in a cool dry place or the fridge.It will last four or five months in the fridge.
It can also be stored in the freezer, either in a freezer safe bag or container. It will last up to nine months in the freezer.
If you aren’t going to freeze the cookies then store them in an airtight container and they should last up to 5 days. If you store them in the refrigerator they should last up to 8 days.
I would recommend freezing the cookies without the powdered sugar. Place the cookies in a single layer between parchment paper, be sure to store in an air tight container or a freezer bag. Cookies will last up to 3 months in the freezer.
Nutrition
Calories: 104kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 36mg | Potassium: 12mg | Fiber: 1g | Sugar: 4g | Vitamin A: 142IU | Calcium: 12mg | Iron: 1mg
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Updated from November 25, 2018.
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