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Home » Desserts » Cookies & Bars » Italian Almond Cookies

Italian Almond Cookies

Last Updated September 16, 2020. Published November 25, 2018 By Rosemary 46 Comments

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These Italian Almond Cookies are a soft cut out cookie, fast and easy to make. Made with only 6 ingredients they make a nice addition to your Holiday Cookie tray.

almond cookies on a black boardItalian Almond Cookies

Italians love two things in their sweets, lemons and almonds. And a dusting of icing sugar doesn’t hurt either.

This year I decided to share one of the Italian’s favourite Christmas Cookies, Almond Cookies, plain and simple.

These cookies are a little like a buttery shortbread but with that extra taste of almond.

The perfect cut out cookie. And the best thing? You need just one bowl and a fork. And don’t forget to knead, this dough doesn’t come together in two seconds. A few minutes of kneading time is required!

Or you could always use a Food Processor!

making almond cookies ingredients in a white bowl

Dough Ingredients

cut out almond cookies ready for baking

Cut out Cookies ready for baking

How to make Italian Almond Cookies

  • In a large bowl whisk together the all purpose flour, almond flour (please note almond flour not ground almonds or chopped) and sugar.
  • then add the egg yolk, butter and vanilla, mix together with a fork.
  • When almost combined move to a lightly floured surface and knead into a ball, you may need to knead a bit to bring it together, but it does come together.
  • Wrap in plastic and refrigerate for one hour.
  • Remove the dough from the fridge, again on a lightly floured surface,  roll into a 1/4 inch rectangle.
  • Cut out cookies using your favourite cut outs.
  • Place on a parchment paper lined cookie sheet and bake for approximately 6 minutes.
  • Do not let the cookies brown!
  • Let cool completely and then sprinkle with a generous amount of powdered sugar.

Italian almond cookies in a snowman dish and on a silver tray

How to freeze Almond Cookies and How long will they keep

I would reccommend freezing the cookies without the powdered sugar. Place the cookies in a single layer between parchment paper, be sure to store in an air tight container or a freezer bag.

Cookies will last up to 3 months in the freezer.

If you aren’t going to freeze the cookies then store them in an airtight container and they should last up to 5 days.

Almond Cookies

up close Italian almond cookies

How to make Almond Flour

I use blanched almonds to make my Almond Flour, place about 1/4 cup of almonds at a time in a food processor and pulse until powdered (like flour), remove to a clean jar and continue until all almonds are ground.

The Almond Flour should be stored in a cool dark place and in an air tight container (a Mason Jar for example). It will keep for up to a year.

cut out almond cookies in a snowman dish

Almond flour isn’t a type of milled flour,  it is just finely ground almonds.

More Delicious Almond Recipes

Chocolate Almond Biscotti

Panettone Italian Christmas Sweet Bread

Almond Crescent Cookies

Almond Fresh Peach Bread

Almond Cranberry Cake

So if you are starting to bake your cookies for the Holidays or just thinking about it I hope you give these Italian Almond Cookies a try. Enjoy!

up close Italian almond cookie cut outs

Italian almond cookies sprinkled with powdered sugar on a wooden board
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4.87 from 30 votes

Italian Almond Cookies

These Italian Almond Cookies are a soft cut out cookie, fast and easy to make.  Made with only 6 ingredients they make a nice addition to your Holiday Cookie tray.
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Course Christmas Cookies, Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 6 minutes
chilling time 1 hour
Total Time 16 minutes
Servings 49 cookies
Calories 32kcal
Author Rosemary Molloy

Ingredients

  • 1 cup all purpose flour
  • 1/2 cup + 1 tablespoon almond flour
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/3 cup + 1 1/2 tablespoons butter* (softened)
  • 1/2 teaspoon vanilla**

*I use salted butter, if you use unsalted then add 1/4 teaspoon of salt.

    **You can substitute with almond flavouring or use both, if you like a stronger flavour add 1 teaspoon.

      US Customary - Metric

      Instructions

      • In a large bowl whisk together the flours and sugar then make a well in the middle and add the egg yolk, butter and vanilla, mix with a fork until almost combined. This dough is also very easy to make with a Food Processor.
      • Move to a lightly floured flat surface and knead into a compact ball, wrap in plastic and refrigerate for one hour.
      • Pre-heat oven to 350 F (180C) and line cookie sheets with parchment paper.
      • Remove the dough from the fridge and on a lightly floured flat surface roll into a 1/4 inch (1/2 cm) thick rectangle, with your favourite cookie cutter cut out cookies (I used mini cutters and got a lot of cookies, the first photo I used a medium round cutter and I got 15 cookies).
      • Place cookies on prepared cookie sheet and bake for approximately 6 minutes (for mini cookies) approximately 8 - 10 minutes for larger. Do not let the cookies brown.  Let cool on cookie sheet, then dust with powdered / icing sugar.  Enjoy!

      Notes

      If dough is too crumbly add a little extra tablespoon of softened butter.

      Nutrition

      Calories: 32kcal | Carbohydrates: 3g | Fat: 1g | Cholesterol: 7mg | Sodium: 11mg | Potassium: 2mg | Sugar: 1g | Vitamin A: 45IU | Calcium: 4mg | Iron: 0.2mg
      Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

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        Filed Under: Christmas, Christmas Cookies, Cookies & Bars, Fall/Winter, Most Posts, Nuts

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        1. Chris says

          January 13, 2022 at 6:49 pm

          Are these like vortman cookie with sugar and slivered almonds?

          Reply
          • Rosemary says

            January 13, 2022 at 6:50 pm

            Hi Chris, I am sorry I don’t know what vortman cookies are. 🙂

            Reply
        2. Tiffany says

          December 26, 2021 at 2:38 pm

          5 stars
          Yum! I agree with the others about needing a little more butter so I added an extra tablespoon and it was perfect. Some (like 3 out of the whole batch) cookies crumbled or broke when handled when still warm from the oven. I can’t stop popping these into my mouth! I didn’t have almond extract on hand but I think it’d give the flavor a pop for next time. Adding this to my rotation.

          Reply
          • Rosemary says

            December 26, 2021 at 6:37 pm

            Hi Tiffany, thanks so much, so glad you enjoyed them. Yes needing the extra butter has a lot to do with the flour used. Happy New Year.

            Reply
        3. Kelly says

          December 20, 2021 at 2:26 am

          4 stars
          I was looking forward to making them for Christmas and they turned out very good. I did add the extra butter to the mixture, it needed it.
          I have not put them in a container to give as a gift yet. I am curious how they will look once they have been traveling.

          Reply
          • Rosemary says

            December 20, 2021 at 6:29 pm

            Hi Kelly, thanks glad you enjoyed the recipe. I think they should be fine. Let me know. Merry Christmas.

            Reply
        4. Kate says

          December 18, 2021 at 9:24 pm

          Hi, when I took the dough out of the fridge after an hour and tried to roll it the dough kept cracking. I had to keep re-rolling and trying to knead it together. Any tips on how I can fix this? Thank you

          Reply
          • Rosemary says

            December 19, 2021 at 9:46 am

            Hi Kate, if it cracks, then it is a little too dry, add a bit more softened butter, start with a tablespoon. Hope that helps.

            Reply
        5. Jen says

          September 29, 2020 at 11:00 pm

          Ooh ahhh. A wish for one right this second!

          Reply
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