Sicilian Almond Cookies
These Sicilian almond cookies are soft, chewy, and absolutely delightful. They're one of my favorites to both make and eat since they're so easy, but so satisfying. Plus, they happen to be naturally gluten and dairy free. Bake them to snack throughout the week or to bring for a special occasion. They won't disappoint!
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My Sicilian almond cookies use pantry staples and straightforward techniques. Aside from a hand mixer for the egg whites, there's nothing complicated here. The dough comes together quickly and is easy to work with.
What Are Italian Almond Cookies?
Almond cookies are popular in different forms all over Italy, especially in southern Italy and Sicily, where almonds are commonly grown. They're an Italian bakery staple and can look and taste a little different depending on where they're made.
You'll often find them decorated with a cherry or nothing at all, but I love them with a single almond in the center. It adds a nice crunch and it tells you exactly what kind of cookie it is before ever taking a bite.
This recipe might appear similar to amaretti cookies, but they're a different style of cookie altogether. Italian almond cookies are a bit denser and more tender in the center. The outside is lightly crisp while the inside stays soft, and chewy, almost like a cross between a cookie and marzipan.
Almond Flour vs Almond Paste
A lot of recipes call for using almond paste, but I find that almond flour works really well and tends to be less expensive.
Almond flour gives you more control over texture and sweetness. It creates a lighter, more delicate cookie with a clean almond flavor. And because it's high in natural oils, almond flour creates a moist, soft interior without needing additional butter or fat.
Lemon zest brightens the flavor and balances the richness of the almonds and sugar. It keeps the cookies from tasting too heavy and adds a subtle freshness that makes them more interesting, but you can skip it or substitute orange zest or almond extract for an extra almondy flavor.
Egg whites bind the dough and provide structure. When whipped to soft peaks, they incorporate air, which helps the cookies rise slightly and prevents them from spreading too much. They also help give them a nice chew, similar to a French macaron.
Once the egg whites are incorporated, mix just until combined. Overmixing can deflate the air in the whites and lead to flatter, denser cookies. Let the dough rest for 20-30 minutes to help the almond flour hydrate, which will improve the texture of the cookies.
Rolling them in powdered sugar and letting them sit before baking creates that thin outer layer, which cracks as the cookies expand in the oven.
Want more classic Italian cookie recipes? Try these crunchy, sesame seed giuggiulena cookies, these wafer thin pizzelles, or some chewy chocolate spice cookies.
Why This Recipe Works
- Easy to make with just a few simple ingredients and straightforward techniques.
- Uses the perfect balance of almond flour and egg whites to create super soft and chewy cookies.
- Flavored simply with vanilla and lemon zest to let the almonds shine.
- Naturally gluten and dairy free.
Ingredients for Italian Almond Cookies
Almond flour - Almond flour creates light, delicate cookies with a clean almond flavor. Make sure it is blanched, meaning the flour has no skin from the almonds.
Granulated and powdered sugar - Granulated sugar goes into the dough and powdered sugar is used to roll the cookies to create a thin, beautifully cracked outer layer. You can't replace either sugar with other kinds of sugar without changing the final results.
Egg whites - Egg whites are key to giving the cookies texture and structure. For easier whipping, make sure your eggs are fresh and room temperature. Save your yolks to make a homemade caesar salad dressing or homemade potato gnocchi!
Lemon zest and vanilla - Lemon zest brightens up the richness and sweetness of the cookies. Vanilla extract perfectly complements the lemon and almond flavors. Use high-quality vanilla extract if you can, or try my homemade vanilla extract recipe.
Toppings - I love decorating these with just a single whole almond on top of each cookie. You can skip this if you want or use other toppings such as maraschino cherries, candied orange peel, pistachios, pine nuts or even colored sprinkles.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Oven
- Baking sheets
- Parchment paper
- Whisk
- Hand mixer or stand mixer
- Ice cream scoop
How to Make Sicilian Almond Cookies
- Preheat the oven to 325°F and line two baking sheets with parchment paper.
- In a large bowl, combine the almond flour, granulated sugar and salt.
- In a separate bowl, beat the egg whites with a whisk or mixer until they reach very soft peaks.
- Add the whipped egg whites, lemon zest and vanilla extract to the almond mixture. Gently fold until a thick, sticky dough forms and everything is evenly incorporated.
Pro Tip: Do not overmix or knead this dough. This will result in flat, dense or tough cookies.
- Cover and let the dough rest at room temperature for about 30 minutes so the almond flour can hydrate. If the dough feels very sticky or your kitchen is warm, you can refrigerate it for 20-30 minutes to make it easier to handle.
Pro Tip: These will be even better if you allow them to rest overnight. If you have the time or are making ahead, the results will be even softer and chewier while still maintaining their proper structure.
- Scoop about 1 tablespoon of dough and roll it into a ball.
- Roll the ball generously in powdered sugar, then place it on the prepared baking sheet.
- Gently flatten the top slightly and press a whole almond halfway into the center.
Pro Tip: Allow cookies to sit for at least 10 minutes before going in the oven, so the sugar sticks and helps create cracks as they bake.
- Repeat with the remaining dough, spacing the cookies about 2 inches apart.
- Bake for 18-22 minutes, rotating the pans halfway through, until the cookies are puffed and the bottoms are lightly golden while the tops remain pale and crackled.
- Let the cookies cool on the baking sheet for about 10 minutes, then transfer to a rack to cool completely.
Tips for Perfect Almond Cookies
- For a deeper almond flavor, you can lightly toast the almond flour first. Spread it on a baking sheet and bake at 300°F for 6-8 minutes, stirring once, just until it smells nutty but has not browned. Let it cool completely before using.
- For a more pronounced almond flavor, add ¼ teaspoon almond extract along with the vanilla.
- Resting the dough allows the almond flour to hydrate and makes the cookies easier to shape. You can skip this step, but the dough will be stickier and the cookie texture will be slightly grainier.
- For a more dramatic crackled surface, let the shaped cookies sit on the baking sheet for 20-30 minutes to dry out before baking.
- Bake just until the bottoms are lightly golden but the tops are still pale. The cookies will continue to set as they cool. Overbaking will cause them to get hard and crunchy rather than soft and chewy.
Almond Cookie Variations and Substitutions
- Use orange, Meyer lemon, or even grapefruit zest instead of regular lemon.
- Replace vanilla extract with pure vanilla beans, vanilla paste, almond extract, or orange extract.
- Top your cookies with other ingredients like traditional cherries or candied orange peels, pine nuts, or pistachios in place of the almonds. Or try using freeze-dried berries for a modern fresh fruit flavor.
What to Serve with Almond Cookies
Serve these light and chewy almond cookies with a nice cup of coffee, tea, espresso, or homemade cold brew coffee.
For something sweeter, a classic Italian affogato with gelato or a frozen coffee granita with a dollop of mascarpone whipped cream!
How to Store and Freeze
Store almond cookies once they have cooled down completely in an airtight container at room temperature for 5-7 days. For longer storage, freeze them for up to 3 months. Separating them with parchment paper or individually wrapping them will prevent them from sticking.
FAQs
It's likely your egg whites weren't whipped to soft peaks or the cookie dough was overmixed. If they went into the oven without resting, this can also possibly lead to flat cookies.
You probably didn't roll them in powdered sugar all over or didn't allow them to sit after rolling.
Yes, just whip the egg whites by hand until they reach soft peaks. Whipping whites by hand is easier when using a balloon whisk, large clean bowl (no traces of fat), and fresh, room temperature egg whites.
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Soft Italian Almond Cookies
Ingredients
- 2 ½ cups blanched almond flour
- 1 cup granulated sugar
- ¼ teaspoon kosher salt
- 2 egg whites large
- 1 teaspoon lemon zest finely grated
- 1 teaspoon vanilla extract
- ½ cup powdered sugar for rolling
- 24 whole almonds for topping
Instructions
- Preheat the oven to 325°F and line two baking sheets with parchment paper.
- In a large bowl, combine the almond flour, granulated sugar and salt.2 ½ cups blanched almond flour, 1 cup granulated sugar, ¼ teaspoon kosher salt
- In a separate bowl, beat the egg whites with a whisk or mixer until they reach very soft peaks.2 egg whites
- Add the whipped egg whites, lemon zest and vanilla extract to the almond mixture. Gently fold until a thick, sticky dough forms and everything is evenly incorporated.1 teaspoon lemon zest, 1 teaspoon vanilla extract
- Pro tip: Do not overmix or knead this dough. This will result in flat, dense or tough cookies.
- Cover and let the dough rest at room temperature for about 30 minutes so the almond flour can hydrate. If the dough feels very sticky or your kitchen is warm, you can refrigerate it for 20-30 minutes to make it easier to handle.
- Scoop about 1 tablespoon of dough and roll it into a ball.
- Roll the ball generously in powdered sugar, then place it on the prepared baking sheet.½ cup powdered sugar
- Gently flatten the top slightly and press a whole almond halfway into the center.24 whole almonds
- Repeat with the remaining dough, spacing the cookies about 2 inches apart.
- Bake for 18-22 minutes, rotating the pans halfway through, until the cookies are puffed and the bottoms are lightly golden while the tops remain pale and crackled.
- Let the cookies cool on the baking sheet for about 10 minutes, then transfer to a rack to cool completely.
Notes
- For a deeper almond flavor, you can lightly toast the almond flour first. Spread it on a baking sheet and bake at 300°F for 6-8 minutes, stirring once, just until it smells nutty but has not browned. Let it cool completely before using.
- For a more pronounced almond flavor, add ¼ teaspoon almond extract along with the vanilla.
- Resting the dough allows the almond flour to hydrate and makes the cookies easier to shape. You can skip this step, but the dough will be stickier and the cookie texture will be slightly grainier. These will be even better if you allow them to rest overnight. If you have the time or are making ahead, the results will be even softer and chewier while still maintaining their proper structure.
- Allow cookies to sit for at least 10 minutes before going in the oven, so the sugar sticks and helps create cracks as they bake. For a more dramatic crackled surface, let the shaped cookies sit on the baking sheet for 20-30 minutes to dry out before baking.
- Bake just until the bottoms are lightly golden but the tops are still pale. The cookies will continue to set as they cool. Overbaking will cause them to get hard and crunchy rather than soft and chewy.
