Friday, October 2, 2020

Italian Almond Cookies

Italian Almond Cookies

These delicate and chewy 6 ingredient cookies have an incredibly intense and snap almond flavor. We are going crazy about it.


  • 3 egg whites
  • 1 cup of flaked almonds
  • 1/8 teaspoon almond extract, or to taste
  • 3 cups almond flour spooned into mug, lightly wrapped - See Note
  • 1 cup powdered / ultra-fine sugar 1 cup powdered / ultra-fine sugar
  • Icing sugar for dusting optional


First, preheat the oven to 180 degrees C (360 F).

Then, place non-stick parchment paper on the baking sheets.

Place the almond flakes in a flat bowl or on a plate.

Combine almond flour, sugar and almond essence in a large bowl. Add the lightly beaten egg whites and stir until the mixture forms a stiff paste.

Roll small balls of the mixture about 3 cm (or 1 1/4 inch) in diameter in the slivered almonds.

Place the balls on baking sheets lined with parchment paper and flatten them slightly.

Bake for about 12 to 15 minutes or until cookies are lightly golden.

Cool on supports.

Store in an airtight container for up to a week.

Happy Cooking Time.


Gently pour the almond flour into the mug, never use the mug to scoop up your ingredients - you may compact the contents in the measuring cup, and this will cause the recipe to malfunction.

All ovens vary slightly in temperature and as such we have provided a range of cooking times for this recipe.