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.
Italian 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!
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.
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.
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.
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!
Italian Almond Cookies
- 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.
- 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!