Easy Italian Almond Cookies are perfect for a quick treat without being too sweet. My recipe is sure to be a pleaser in the holiday season.
Ingredients
- 3 cups blanched almonds
- 1 cup white sugar
- ½ cup powdered sugar
- 2 tsp almond extract optional
- 3 egg whites
- Powdered sugar to coat
- Whole almonds to top
- Maraschino Cherries to top
Instructions
- Preheat the oven to 300℉ (150 °C) and line a cookie sheet with parchment paper or a silicon mat.
- Place the almonds into a food processor and pulse until course. Add the sugars and pulse until a fine crumb forms.
- Optionally add in the almond extract and then pulse in the egg whites one by one until a thick dough ball forms.
- Use a small cookie scoop to measure out your cookies. Roll the dough in your palms and place them on a cookie sheet.
- Leave them round or flatten gently. Top with a maraschino cherry or one whole almond.
- For softer, chewier cookies, bake for 25 minutes. For crisper cookies, bake for 30 minutes.
- Remove from the oven and transfer to a cooling rack.
- Roll some of the cookies in powdered sugar to coat them.
Nutrition
Serving: 1cookie | Calories: 85kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Sodium: 6mg | Potassium: 73mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1IU | Calcium: 25mg | Iron: 0.3mg
Nutrition information isn’t always accurate.
Do you like this recipe?Share and mention @pintsizedbaker or tag #bypintsizedbaker!
Share
Pin
Tweet (X)
Email