Description
Soft Italian almond cookies with a tender, chewy center, a lightly golden almond coating, and a generous dusting of powdered sugar.
Ingredients
Scale
- 2½ cups finely ground almond flour
- ¾ cup granulated sugar
- 2 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- 1½ teaspoons almond extract
- ¼ teaspoon salt
- 1 cup sliced almonds
- ½ cup powdered sugar, for dusting
Instructions
- Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Whisk the finely ground almond flour, granulated sugar, and salt together in a medium bowl, ensuring you break up any almond lumps.
- In a separate bowl, whisk the egg whites with the vanilla and almond extracts until frothy and opaque. Do not whip to stiff peaks.
- Fold the dry mixture into the frothy egg whites until a thick, sticky dough forms. Let the dough rest for 10 minutes to hydrate.
- Place the sliced almonds in a shallow dish. Scoop the dough into 1½-tablespoon portions and roll them into balls using lightly dampened hands.
- Roll each ball in the sliced almonds, gently pressing the nuts onto the surface so they adhere. Arrange them on the baking sheet 2 inches apart and flatten slightly into thick discs.
- Bake for 16–18 minutes, until the almond coating is lightly golden and the cookies are set on the outside but still feel soft in the center.
- Let the cookies cool on the baking sheet for 10 minutes to firm up, then carefully transfer them to a wire rack. Once completely cool, dust generously with powdered sugar.
Notes
Keep your hands slightly damp when shaping the sticky dough, but avoid using too much water. Do not overbake; the cookies should remain soft in the center. Dust with powdered sugar only after the cookies have completely cooled.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie