Italian Almond Cookies

Course: Dessert

Cuisine: Christmas, Italian

Prep Time: 10

Cook Time: 8

Chill Time: 1

Total Time: 1 18

Servings: cookies

Calories: 106kcal

Author: Lord Byron's Kitchen

There are some cookies that look bland and basic, yet they taste like the most marvelous thing you’ve ever put in your mouth; Italian Almond Cookies are a perfect example. It’s the almond flour that gives these cookies so much texture. And, the almond extract is where most of the fruity flavour comes from. You have to try these!

Print Recipe

Ingredients

1 cup all-purpose flour
1/2 cup almond flour
1/4 cup sugar
1 large egg yolk, room temperature
6 1/2 tablespoons salted butter, softened
1 teaspoon almond extract
1/2 cup confectioner's sugar

Instructions

In a mixing bowl, stir together the all-purpose flour, almond flour, and sugar.
Add in the egg yolk, butter, and extract. Beat until just combined. Knead to form a ball. If the dough is too crumbly to form a ball, add a teaspoon of butter, beat into the dough and try kneading again.
Remove the dough from the bowl, wrap in plastic wrap and refrigerate for one hour.
When ready to bake, preheat oven to 350°F. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set that aside.
Roll the dough between two sheets of parchment paper to ¼ inch thick. Use a cookie cutter to cut out the desired shapes. Please keep in mind that the shape and the size of the cookie cutter will determine how many cookies you get out of one batch of dough.
Use a metal spatula to transfer the cookie to prepared baking sheet. Save the leftover dough. Re-roll to make more cookies.
Bake for 8-10 minutes. Cookies should NOT be browned!
Remove from oven and allow to cool for 5 minutes on baking sheet. Carefully transfer to a wire cooling rack to finish cooling.
Dust cookies liberally with confectioner’s sugar.

Nutrition