5-Ingredient Italian Almond Cookies

These Italian almond cookies are light, fluffy, and perfectly sweetened. Laced with delicate almond flavor, they’re so simple, yet they taste phenomenal! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 196kcal

Author Arman Liew

Ingredients

2 1/4 cups almond flour
1 cup sugar
2 large egg whites room temperature
1/2 teaspoon almond extract
1/4 cup confectioners sugar

Instructions

Preheat the oven to 150C/300F. Line a large baking sheet with parchment paper.
In a large mixing bowl, combine your almond flour and sugar. In a separate bowl, add your egg whites and beat together until medium peaks form. Add your egg whites and almond extract into the dry mixture and mix until combined.
Place your powdered sugar into a small bowl. Using your hands, roll out 12 balls of dough and dip them in the powdered sugar until completely covered. Place them on the lined baking sheet and bake for 25-30 minutes, or until the edges go lightly golden. If desired, remove the cookies halfway through and press some flaked almonds on top.
Remove from the oven and let the cookies cool on the sheet completely.

Video

Notes

I like to add around 2 tablespoons of flaked almonds on top of the cookies for decorative purposes.

TO STORE: Cookies can be stored at room temperature, covered, for up to 2 weeks. If you'd like them to keep longer, store them in the refrigerator for up to 1 month.

TO FREEZE: Place the cookies in a ziplock bag and store them in the freezer for up to 6 months.

Nutrition