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–+ servings
Soft and Chewy Italian Almond Cookie

Soft and Chewy Italian Almond Cookie Delight Made Easy

This Soft and Chewy Italian Almond Cookie recipe captures the essence of Italy's flavors in a gluten-free and dairy-free treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups almond flour gluten-free alternative
  • 1 cup granulated sugar for sweetness
  • 1 pinch salt to enhance flavor
  • 3 large egg whites room temperature for easier whipping
  • 1 teaspoon almond extract ensure it’s pure extract for best taste
For the Coating
  • 1 cup flaked almonds adds crunch
  • 1 cup powdered sugar for dusting

Equipment

  • Oven
  • mixing bowl
  • electric mixer
  • Baking Sheets
  • Parchment paper

Method
 

Baking Instructions
  1. Preheat your oven to 325°F (160°C) and line baking sheets with parchment paper.
  2. Whisk together almond flour, granulated sugar, and salt until combined.
  3. Beat egg whites with an electric mixer on medium speed until stiff peaks form, about 2-4 minutes.
  4. Gently fold the dry ingredients into the egg whites, adding almond extract until a thick batter forms.
  5. Shape the batter into 1-inch balls and coat with flaked almonds.
  6. Place cookie balls on baking sheets, spaced 2 inches apart, and flatten tops slightly.
  7. Bake for 20-22 minutes until cracked on top and golden brown on the bottom.
  8. Let cool on baking sheets for about 5 minutes, then dust with powdered sugar.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 10gProtein: 3gFat: 8gSaturated Fat: 0.5gSodium: 35mgPotassium: 90mgFiber: 1gSugar: 6gCalcium: 50mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to one week. Freeze in a single layer for up to three months.

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