Italian Almond Cookies

These elegant Italian almond cookies feature a crisp exterior and a tender, almond-scented center, making them a delightful treat for any occasion.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: Italian

Calories: 80

Ingredients Method Notes

Ingredients

Main ingredients

2 pieces egg whites Room temperature helps volume.
1 cup granulated sugar Fine cane sugar or caster sugar works well.
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.

Method

Preparation

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Use a clean, dry mixing bowl and whisk attachment. Beat the room-temperature egg whites until they form soft peaks.
Gradually add the sugar while continuing to beat. Stop when the mixture holds stiff, glossy peaks and the sugar has largely dissolved.
Fold in the almond flour and almond extract gently with a rubber spatula until you form a uniform, airy batter.

Baking

Scoop tablespoons of batter (about 1 Tbsp each) onto the prepared sheet, spacing them 1–1½ inches apart.
Bake for 15–20 minutes until the edges are lightly golden and the tops are set. The centers should still feel slightly tender.
Let the cookies cool on the sheet for 3–5 minutes to firm up, then transfer to a wire rack to cool completely.

Notes

Store cookies in an airtight container for up to 4-5 days. Freeze baked cookies in a single layer for up to 2 months. Reheat in a 300°F oven for 3-5 minutes to refresh.