Soft Italian 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!
Servings: 24 cookies
Calories: 115kcal
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.
Nutrition
Serving: 1cookie | Calories: 115kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 29mg | Potassium: 12mg | Fiber: 1g | Sugar: 11g | Vitamin A: 0.1IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 0.5mg
