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How to Make NONNA’S ITALIAN ALMOND COOKIES

If you want to make delicious and soft almond cookies, this is the recipe for you.

Give it a try and let me know how you like it!


 

 

 

INGREDIENTS:

Yield: 15 cookies

  • 8 oz whole blanched almonds;
  • 1/2 cup of granulated sugar;
  • 2 large egg whites;
  • ½ tsp almond extract
  • ½ tsp lemon extract
  • zest of 1 unwasched lemon
  • 1/4 cup of icing sugar

 

DIRECTIONS:

Put almonds in food processor and pulse until a granular, dry paste is formed (not butter-like).

 

Add all other ingredients except icing ‘sugar’ and pulse again a few more seconds.

 

 

 

Scoop the mixture onto a work surface and knead it to ensure all ingredients are well combined.

 

Put icing ‘sugar’ in a separate bowl.

 

 

Wearing disposable gloves, take a blob of the ‘dough’, roll it between your palms to form a 3.5cm (1.5″) truffle-size ball, and set it on a plate or tray.

 

Repeat until you have obtained 15 balls.

 

Dip each ball in icing ‘sugar’, coating all around, and transfer to a lined baking tray, then pinch with thumb, fore and middle fingers, to give it a non-uniform, pebble-like shape.

 

Refrigerate for at least 4 hours or overnight.

Pre-heat oven to 356 F and bake cookies for 12 minutes or until they start to become golden.

Let cool, roll in icing ‘sugar’ and serve.

 

 

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