These Italian cookies definitely say ‘almonds’. They are chewy, almond-y, rolled in granulated sugar (which makes them even better, by the way), and seem to melt in your mouth. I’m lucky this recipe made 24 cookies, because if not, I would have eaten them all in one sitting. They’re so easy to just pop into your mouth when your craving something sweet and super simple to make. Oh, and did I mention their practically gluten-free!
Prep Time: 20 min.
Cook Time: 20 min.
Total Time: 40 min.
Yield: 24 servings
2 cups almond flour
1 cup granulated sugar
2 tbsp. all-purpose flour
2 egg whites
1/4 tsp. sea salt
1/2 tsp. almond extract
granulated sugar for rolling the cookies
Line 1 baking sheet with parchment paper.
In a medium-sized mixing bowl, sift the almond flour, all-purpose flour, and granulated sugar together. Then whisk until combined.
In a separate large mixing bowl, beat the egg whites and salt together until stiff peaks form. Add in the almond extract and then beat until well blended.
Fold the egg whites into the dry ingredient mixture with an offset spatula until a soft dough appears.
Preheat the oven to 300 degrees Fahrenheit.
Roll the cookie dough into 24 individual balls, about 1 inch of dough, roll in the granulated sugar, and place 1 inch apart on your prepared baking sheet. Before putting the cookies in the oven, flatten with a spoon and allow to set out at room temperature for 15 minutes.
Bake in the oven for 20 minutes. Once finished baking, allow to cool for 10 minutes on the baking sheet. Then transfer to a wire rack or plate to cool completely. Enjoy! Makena 🙂