Italian Almond Cookies

Published: March 3, 2021

Total Time: 45 minutes (active preparation) + 1 hour resting time

Servings: 24 cookies

Ingredients

• 2 cups (290 grams) blanched almonds (whole, unground)

• ⅔ cup (130 grams) granulated sugar

• 2 large egg whites (room temperature, grease-free)

• ½ teaspoon almond extract

• Confectioners’ sugar, for dusting

• Amarena cherries or whole unblanched almonds, for garnish (optional)

Preparation

Step 1: Prepare the Almond-Sugar Base

Transfer half the blanched almonds and half the granulated sugar into the bowl of a food processor. Process on low speed until a coarse, sandy meal forms—avoid overprocessing to prevent almond butter formation. Repeat with the remaining almonds and sugar, then combine both batches.

Step 2: Mix with Egg Whites and Almond Extract

In a medium bowl, beat room-temperature egg whites with a wire whisk until soft peaks form (2–3 minutes). Add almond extract and fold briefly. Gently incorporate the almond-sugar mixture into the egg whites with a rubber spatula until a thick, doughlike consistency is achieved (the dough should hold its shape when scooped).

Step 3: Form and Dust Cookies

Using a small ice cream scoop or tablespoon, portion dough into 24 equal pieces (~20 grams each). Roll each piece into a smooth sphere, then flatten slightly (½-inch thickness). Dust a bowl with confectioners’ sugar; roll each flattened cookie to coat, then place 1 inch apart on a parchment-lined sheet.

Step 4: Rest and Garnish

With a wooden spoon handle, create a small indentation in each cookie. Fill with an unblanched almond or Amarena cherry (optional). Leave uncovered on the counter for 1 hour to develop a crust before baking.

Step 5: Bake and Cool

Preheat oven to 350°F (177°C). Bake 30–35 minutes (middle rack), rotating halfway, until edges are lightly golden. Cool on a rack, then store in an airtight container for up to 1 week.

Community Notes & Variations

"Substitute 1½ cups coarse almond flour for 2 cups whole almonds; texture is ‘crisp outside, chewy inside.’"

"David Tanis: 2 cups whole blanched almonds = 1½ cups coarse almond flour (superfine flour is too fine)."

"Adjust oven to 325°F (163°C) for 20–25 minutes; rotating racks prevents bottom burning."

Chef’s Note: Use coarse almond flour for a textured bite; fine flour yields a softer cookie.