Italian Almond Cookies are a delightful treat that bring the comforting flavors of Italy right to your kitchen. These cookies are not only simple to make but are also bursting with almond flavor. The chewy texture and the crunchy almond coating make them irresistible. Perfect for tea time, holiday baking, or as a sweet gift, these cookies are a classic that anyone can enjoy!
What Goes into This Italian Almond Cookies
To make these tasty treats, you’ll need to gather a few basic ingredients. Here’s what you need:
- 3 cups (290g) blanched almond powder
- 1 cup (200g) sugar
- 3 large egg whites (at room temperature)
- A pinch of salt
- 3 tablespoons smooth apricot jam
- A few drops of pure almond extract
- 1 large egg white (for coating)
- 1 1/2 – 2 cups (120-160g) sliced almonds (blanched or unblanched)
Step-by-Step Italian Almond Cookies Recipe
Follow these steps to create your delicious Italian Almond Cookies at home:
- In a large bowl, combine the almond powder and sugar. Mix them well to ensure they’re evenly blended.
- In a separate bowl, whip the egg whites with a pinch of salt. Beat them until they start to mound and form soft peaks. Remember, they should have the consistency of softly whipped cream, but not stiff.
- Gently fold the whipped egg whites into the almond mixture. It’s okay if they lose some volume; this is normal!
- Add in the apricot jam and a drop or two of almond extract. Mix everything together until a smooth dough forms. You might need to use your clean hands to knead it slightly.
- Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper or silicone baking mats.
- Take pieces of dough about 1 1/4 inches (4 cm) in diameter and roll them into balls. Then, shape them into ovals and set them on a plate as you go (you can also keep them as rounds if you prefer).
- In a small bowl, whisk the remaining egg white with a fork for about ten seconds to break it up. Put the sliced almonds on a plate.
- Working with 3 or 4 ovals at a time, roll each piece of dough in the egg white, then place it on the plate of sliced almonds.
- Generously coat each oval with sliced almonds. It’s best to start with 1 1/2 cups of almonds and add more if necessary.
- Once coated, place the cookies on the baking sheet, ensuring they’re spaced apart. Press the almonds down gently to help them stick to the cookies. They can become a bit rustic in shape, which is perfectly fine!
- Bake the cookies for 25 to 30 minutes, rotating the baking sheets halfway through to ensure even baking. They should be light golden brown when done.
- Allow them to cool before serving.
Serving Italian Almond Cookies Like a Pro
These Italian Almond Cookies are delicious on their own but can also be served with a few lovely accompaniments. Pair them with a hot cup of coffee or a fragrant cup of tea for the perfect snack. You can also serve them on a beautiful plate as part of a dessert table at parties or celebrations. They make a wonderful gift in a decorative box or tin, especially around the holidays!
Helpful Tricks for Italian Almond Cookies
- Check Consistency: Make sure your egg whites are whipped to soft peaks for the perfect texture. Over-whipping can lead to a tough cookie.
- Enjoy Variations: Try adding a dash of lemon zest or a sprinkle of cinnamon for a unique twist on the traditional almond flavor.
- Storage: Store the cookies in an airtight container at room temperature to keep them fresh for up to a week.
Italian Almond Cookies: Frequently Asked Questions
1. Can I use almond flour instead of almond powder?
Yes! Almond flour can be used, but make sure it is blanched for the best texture and flavor.
2. What can I substitute for apricot jam?
You can use any smooth fruit jam, like orange or peach, for a similar effect.
3. How should I store the cookies?
Keep the cookies in an airtight container at room temperature. They stay fresh and delicious for about a week.
Each bite of these Italian Almond Cookies is a taste of tradition and warmth. Whether you share them or enjoy them solo, I hope you try this delightful recipe and love it as much as I do! Enjoy baking!
Italian Almond Cookies
Deliciously chewy and crunchy, these Italian Almond Cookies are a classic treat bursting with almond flavor, perfect for any occasion.
Main Ingredients
- 3 cups blanched almond powder (Ensure it’s blanched for the best texture.)
- 1 cup sugar
- 3 large egg whites (At room temperature.)
- 1 pinch salt
- 3 tablespoons smooth apricot jam
- a few drops pure almond extract
- 1 large egg white (For coating.)
- 1.5 – 2 cups sliced almonds (Blanched or unblanched.)
Preparation
- In a large bowl, combine the almond powder and sugar. Mix well to ensure they’re evenly blended.
- In a separate bowl, whip the egg whites with a pinch of salt until they start to mound and form soft peaks.
- Gently fold the whipped egg whites into the almond mixture, it’s okay if they lose some volume.
- Add the apricot jam and a drop or two of almond extract, mixing until a smooth dough forms.
- Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper or silicone mats.
- Take pieces of dough about 1 1/4 inches (4 cm) in diameter and roll them into ovals.
- In a small bowl, whisk the remaining egg white and put the sliced almonds on a plate.
Coating
- Roll each piece of dough in the egg white, then place it on the plate of sliced almonds.
- Generously coat each oval with sliced almonds, starting with 1 1/2 cups and adding more if necessary.
- Place the cookies on the baking sheet, ensuring they’re spaced apart and press the almonds down gently.
Baking
- Bake the cookies for 25 to 30 minutes, rotating the sheets halfway through. They should be light golden brown when done.
- Allow them to cool before serving.
Check consistency of egg whites to achieve soft peaks. Enjoy variations like adding lemon zest or cinnamon. Store in an airtight container at room temperature for up to a week.
