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Italian almond cookies made with almond flour on a black slate board, including amaretti-style cookies with cherries, pistachios, and almonds.

Italian Almond Cookies with Almond Flour

This Italian almond cookies with almond flour recipe makes soft, chewy cookies with lightly crisp edges and rich almond flavor. Made with almond flour, egg whites, icing sugar, lemon zest, and almond extract, these traditional flourless cookies are simple to prepare.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 13 minutes
Additional time1 hour
Total Time 1 hour 33 minutes

Ingredients

  • 400 g almond flour
  • 100 g icing sugar
  • 1 tablespoon lemon zest
  • 120 g egg whites 3 egg whites
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 50 g icing sugar
  • 30 g almond flakes
  • 40 g egg white 1 egg white
  • 7 g almonds 5 pieces
  • 7 g glazed cherries 5 pieces
  • 5 g pistachios 5 pieces

Instructions

  • Stir 400 g almond flour , 100 g icing sugar, and 1 tbsp lemon zest together in a large bowl. 
  • Lightly mix 120 g egg whites, 1 tsp vanilla extract, and 1 tsp almond extract with a fork. Add this to the almond mixture in 3 batches, mixing well each time until fully combined. 
  • Knead the dough briefly with your hands in the bowl until it feels soft, slightly sticky, and holds together well. 
  • Roll the dough into 20 balls, about 1 tablespoon each. Shape 5 into cylinders, leave 5 round, pinch 5 into a rounded triangular shape, and make a small hole in the center of the remaining 5. 
  • Coat the cookies with 50 g icing sugar and place them on a baking tray lined with parchment paper. 
  • Brush the cylinder-shaped cookies with 40 g egg white, then coat them with 30 g almond flakes. 
  • Press 7 g almonds, 7 g glazed cherries, and 5 g pistachios into the center of the cookies. 
  • Bake in a preheated oven at 338°F / 170°C for about 13 minutes, or until lightly golden brown. 
  • Transfer the cookies to a cooling rack and let them cool completely. 

Notes

Dough Texture: I like the dough soft and slightly sticky, but still easy to shape. If it feels too dry, add a little more egg white. If it feels too wet, mix in a little more almond flour. 
Shaping: Try to keep the cookies close in size so they bake evenly. I also like to press the toppings in gently so they stay in place while baking. 

Nutrition

Calories: 376kcal | Carbohydrates: 31g | Protein: 14g | Fat: 27g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 33mg | Potassium: 75mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 0.4mg | Calcium: 120mg | Iron: 2mg
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