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
Italian Almond CookiesItalians 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
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.
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
Nutrition
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Maria says
Hi Rosemary
I did try these and my dough was crumbly so I took your advice and added more butter Sucess!
I opted for mini cookies so I got a lot and my husband that doesn’t like sweets told me that this recipe is a keeper Thanks keep your recipes coming
Rosemary says
Hi Maria, thanks so much, so glad you and your husband enjoyed the cookies. Take care!
Maria Gerace says
I made the dough for these cookies and it’s very crumbly Is it supposed to be like that ? By the way I love all your recipes I hope you keep them coming!
Rosemary says
Hi Maria Gerace, the dough shouldn’t be crumbly, mine was actually quite soft (see the video), try adding some more butter to bring it together. Let me know.
Maria Gerace says
ok going to try thanks Rosemary
Rosemary says
Hi Maria, if you ever remake it try adding the whole egg instead of just the yoke, that will help too. Let me know how it goes. Take care!
Chris says
Are these like vortman cookie with sugar and slivered almonds?
Rosemary says
Hi Chris, I am sorry I don’t know what vortman cookies are. 🙂
Tiffany says
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.
Rosemary says
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.
Kelly says
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.
Rosemary says
Hi Kelly, thanks glad you enjoyed the recipe. I think they should be fine. Let me know. Merry Christmas.
Kate says
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
Rosemary says
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.
Jen says
Ooh ahhh. A wish for one right this second!