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Italian Almond Cookies

Delightful Italian almond cookies with a crispy exterior and a chewy center, perfect for any gathering or quick treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Italian
Calories: 90
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
Wet Ingredients
  • 2 egg whites Ensure they are at room temperature for better volume.
  • 1 teaspoon almond extract
Optional
  • Powdered sugar for dusting Optional for a sweet touch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the almond flour, granulated sugar, and salt.
  3. In another bowl, whisk together the egg whites and almond extract until frothy.
  4. Slowly pour the wet mixture into the dry ingredients, stirring until the batter is smooth and sticky.
  5. Use a small cookie scoop or your hands to form small balls of dough, about 1 inch in diameter. Place them about 2 inches apart on the prepared baking sheet.
  6. If desired, lightly dust the tops of the cookies with powdered sugar for a sweet touch.
Baking
  1. Bake in the preheated oven for 15-20 minutes, or until the cookies begin to turn golden brown.
  2. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for about a week. You can freeze the dough for up to two months and bake directly from the freezer with added time.