Nonna’s Iced Almond Cookies

Fantastic almond cookies with a great frosting. Try the recipe and let me know how you like them!!!





Nonna’s Iced Almond Cookies

Fantastic almond cookies with a great frosting.
Prep Time 15 minutes
Cook Time 15 minutes
Course Italian Cookies


  • 1/2 cup Butter softened
  • 1/2 cup Sugar
  • 3 Large Eggs
  • 2 tsp Almond Extract
  • 2 tsp All-Purpose Flour
  • 1 Tbsp Baking Powder
  • 2-3 Tbsp Milk


  • 2 cups Confectioner's Sugar
  • 3 Tbsp Milk
  • 1/2 tsp Almond Extract
  • Sprinkles


For Cookies:

  • Preheat oven to 350 degrees. Line cookie sheets with parchment paper or non-stick liners
  • Cream the butter and sugar until light and fluffy, about 5 minutes.
  • Add eggs one at a time, mixing after each addition. Add almond extract.
  • Blend flour and baking powder. Start by adding a third of the dry ingredients to the butter/sugar mixture, then add 1 Tbsp milk.
  • Add another third of the flour mixture and another tablespoon of milk.
  • Finally, mix in enough of the remaining flour mixture until your dough is like a brownie batter (it should be softer than a drop cookie dough).
  • Use a small cookie scooper to make simple round drop cookies–use wet fingers to pat any rough edges.
  • Bake cookies 10-12 minutes–they won’t be brown but the insides will be soft and cake like.

For Icing:

  • Mix sugar, milk and extract to make a sugar glaze.
  • Hold cookie in your hand and paint with finger–cover entire cookie with glaze and sit on a baking rack with wax paper underneath to catch any drippings. Immediately top with sprinkles before glaze dries.
  • Allow icing to harden overnight; then store in air tight containers or freeze. (This freezes well!)

Other Notes

  • You can use anisette instead of almond extract in these cookies.  Substitute the almond extract to anisette extract in the cookie, and cut the amount of anisette to 1/8- 1/4 tsp. anisette flavoring in the glaze
Keyword almond cookies, italian cookies
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