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Soft Italian Almond Cookies Recipe

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Soft Italian Almond Cookies are delicate, chewy treats made with blanched almond flour, whipped egg whites, and a touch of lemon zest and vanilla. Rolled in powdered sugar and topped with a whole almond, these cookies offer a tender texture with a lightly crackled surface. Perfect for a sophisticated snack or dessert.

Ingredients

Dry Ingredients

  • 2 ½ cups blanched almond flour
  • 1 cup granulated sugar
  • ¼ teaspoon kosher salt
  • ½ cup powdered sugar (for rolling)

Wet Ingredients

  • 2 large egg whites
  • 1 teaspoon lemon zest (finely grated)
  • 1 teaspoon vanilla extract

Toppings

  • 24 whole almonds (for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine the almond flour, granulated sugar, and kosher salt thoroughly to blend the dry components evenly.
  3. Whip Egg Whites: In a separate, clean bowl, whisk the egg whites until they reach very soft peaks; they should hold shape but remain soft and airy.
  4. Combine Mixtures: Gently fold the whipped egg whites, lemon zest, and vanilla extract into the almond flour mixture until a thick, sticky dough forms, ensuring all ingredients are uniformly incorporated without overmixing.
  5. Rest the Dough: Cover the dough and allow it to rest at room temperature for about 30 minutes so the almond flour can hydrate. If sticky or in a warm kitchen, refrigerate for 20-30 minutes to firm up the dough for easier handling.
  6. Form Cookies: Scoop approximately 1 tablespoon of dough and roll it into a ball. Then, roll it generously in powdered sugar to coat evenly.
  7. Place and Shape: Arrange the coated dough balls on the prepared baking sheets about 2 inches apart. Slightly flatten the tops and press a whole almond halfway into the center of each cookie.
  8. Bake: Bake for 18-22 minutes, rotating the pans halfway through baking, until the cookies puff up, bottoms turn lightly golden, and the tops remain pale with a crackled texture.
  9. Cool: Allow the cookies to cool on the baking sheets for about 10 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

  • Do not overmix or knead the dough to avoid making the cookies flat, dense, or tough.
  • Resting the dough hydrates the almond flour, improving texture and manageability.
  • If dough is too sticky to handle, chilling it briefly helps.
  • Rotate baking sheets halfway through baking to ensure even cooking.
  • Cookies should be soft and tender inside with a lightly crackled top surface.

Find it online: https://marthatasty.com/soft-italian-almond-cookies-recipe/