Description

These Italian Almond Cookies are a delightful treat with a crisp exterior and chewy center. Made with almond flour and a hint of almond extract, these gluten-free and dairy-free cookies are perfect for enjoying with a cup of coffee or tea.

Ingredients

Almond Cookie Dough:

1 cup (200 g) almond flour
1 cup (200 g) granulated sugar
Pinch of sea salt

Egg Mixture:

2 large egg whites (room temperature)
1 tsp almond extract

Coating:

½ cup (60 g) confectioners’ sugar for coating

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Instructions

Mix Dry Ingredients: In a bowl, whisk together almond flour, granulated sugar, and sea salt.
Prepare Egg Mixture: In a separate bowl, whisk egg whites until foamy, then stir in almond extract.
Combine and Shape Dough: Fold egg whites into almond mixture until a soft dough forms. Shape dough into 1‑inch (2.5 cm) balls.
Coat and Bake: Roll the dough balls in confectioners’ sugar, place on a parchment‑lined baking sheet, and bake at 350 °F (175 °C) for 15–20 minutes until lightly golden.
Cool and Serve: Cool the cookies on the baking sheet before transferring to a serving plate.

Notes

For best results, use room temperature egg whites.
Avoid over-baking to maintain the chewy center.
Store in an airtight container for up to 10 days.