Delicate Italian Almond Cookies

There is nothing like a good tea cookie or a cookie that pairs beautifully with your cappuccino. This Italian almond cookie it very delicate in both taste and texture. It has a slight crisp on the outside and a bit of a chewiness on the inside. The subtle almond flavor really brings it all together.

You will need ...

Almond Flour, 5 Cups
Granulated Sugar, 1 1/2 Cups
Egg Whites, 5
Vanilla Extract, 1 tsp
Almond Extract, 1 T
Salt, 1/4 tsp
Granulated Sugar – to coat
Powdered Sugar – to coat

Step One

First, let’s whip up the egg whites. In a large bowl, place the egg whites and a pinch of the sugar you measured out. Whip the whites until they are light and fluffy and have a slight shine to them.

Step Two

Next, in a large bowl, combine the dry ingredients (almond flour, sugar, salt). Mix to combine.

Step Three

Then, fold in the egg whites. Do this in two to three separate additions so as not to deflate the whites. Add a little to the dry ingredients and fold in. It will be clumpy and resistant. Do not force it. It will come together slowly.

Step Four

Next, form the cookies. Use a spoon or a portion scoop so that all the cookies are the same size (ensures even baking). Scoop out some dough. Shape into a ball. Roll it into the granulated sugar, then into the powdered sugar. Place on a tray until all have been formed. Chill the dough balls in the fridge for about 30 minutes.

Step Five

Preheat the oven to 325 degrees F. Place the cookies on a parchment lined baking sheet about 1 inch apart. Gently press down on the tops of the balls to slightly flatten them. Bake for about 25-30 minutes, depending on your oven. They will still be tender to the touch when they are done.

Let the cookies cool on the sheet for about 5 minutes before transferring to a wire rack to cool completely. They will keep for 3-5 days on the countertop in an airtight container. You could also freeze them for a few months. Enjoy!

The Mom Touch