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    Home » Italian Cookies » Italian Almond Cookies: A Big Batch Recipe

    Italian Almond Cookies: A Big Batch Recipe

    July 29, 2021 , Updated November 30, 2022 Maria 38 Comments

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    A tray of star shaped Italian almond cookies.

    These bakery-style Italian almond cookies have a dense, chewy texture that is simply irresistible. Piping these gluten-free almond cookies in different shapes makes them the perfect addition to your Italian cookie tray for the holidays or any festive occasion.  

    An overhead view of amaretti on a gold colored plate.

    What is an Italian almond cookie?

    This is a fascinating question because everyone has their definition of what this cookie should look and taste like. 

    A quick image search on google also provides you with vastly different results.

    For example, you will find recipes for ricciarelli, dense almond cookies originating from Siena, and soft amaretti, known as amaretti morbidi in Italian.

    This visual search also indicates some rolled in powdered sugar, some in granulated sugar and some glazed and garnished with sprinkles. Most are decorated with an almond, some with cherries, or even a coffee bean. 

    If we look at the list of ingredients, most of these recipes only use egg whites and are gluten-free since they use almond flour.  

    In summary, one can conclude that there are genuinely infinite variations for an Italian almond cookie. As you probably know, you can find them throughout Italy, with each region claiming to have “the best” recipe.

    The recipe I am sharing with you today is unique in that whole eggs are whisked with sambuca, almond extract and lemon zest. This mixture is then combined with the dry ingredients, almond flour and granulated sugar and piped to perfection.

    They are one of the best Italian cookies, whether adding them to your Italian cookie tray or gift-giving to friends and family.

    A plate of amaretti cookies served alongside an espresso.

    What is the difference between almond meal and almond flour?

    Almond meal

    • coarsely ground almonds
    • may or may not have the almond skin on

    Almond flour

    • finely ground almonds
    • the almond skin is removed by blanching the almonds

    Although either almond meal or almond flour works well in this recipe, it is recommended to use almond flour to achieve a fine-textured gluten-free cookie. It is the crucial ingredient to obtain a refined and smooth texture with the perfect amount of chewiness. 

    How to Make Italian Almond Cookies

    This recipe comes together in no time. It consists of combining the dry ingredients and the wet ingredients in separate bowls. Then, add the wet ingredients to the dry, combine and pipe the cookies. 

    Let’s begin by preheating the oven to 325°F (160°C).

    Position the oven rack in the center. Then, line 2 baking sheets with parchment paper.

    In a large mixing bowl, whisk together 1 kilogram of almond flour with 2 cups of granulated sugar. Set aside for now.
     
    In a medium bowl, whisk five eggs, at room temperature, with one small bottle of almond extract (43 mL), ½ cup of Sambuca liquor and the zest of 1 organic lemon. 

    The raw dough to make gluten-free Italian cookies in a large bowl.

    Add this wet mixture to the dry mixture and start combining it with a large wooden spoon. Then, knead it gently together until the almond flour is no longer visible. 
     
    Allow the dough to rest for 10-15 minutes before filling your pastry bag with the filling.

    How to pipe Italian almond cookies

    A photo collage of the 3 different cookie shapes, before and after they are baked.

    With the help of a pastry bag and a large star tip, you can then pipe these almond cookies (round or long) directly on the baking sheets lined with parchment paper. You will notice that this is a very dense dough. If your plastic pastry bag splits at the seams, double up on the bag. Please refer to the video to see how this is done.

    You can also use a small cookie scoop (about 1½ inches in diameter) to shape the cookies. Scoop the dough, scrape against the side of the bowl to get a flat surface and release the ball of dough on the parchment-lined baking sheet. That’s it. 

    Gently press an almond in the middle of the cookie with its tip facing upward.

    Bake for about 20-24 minutes or until the bottoms are golden brown. 
     
    Allow the cookies to cool on the baking sheet for about 5 minutes or until they are set. With the help of a spatula, transfer them to a wire rack to cool completely. Repeat this procedure with the rest of the dough. You can re-use the parchment paper for the next batches. 

    This recipe provides you with well over ten dozen cookies about 1 inch in diameter.

    Variations

    • You can decorate each cookie with almonds, with the skin on or blanched. If you prefer, you can garnish with candied or Maraschino cherries or even a coffee bean. 
    • A sprinkling of granulated sugar right before they go in the oven is optional. Another option is a dusting of icing sugar before serving them.
    • Once they are baked and at room temperature, you may want to give them a chocolate drizzle or perhaps dip teh bottoms of the cookies in melted chocolate.

    FAQ

    Can the recipe be halved?

    Yes, you can make a smaller batch of the recipe with excellent results. 

    How to store

    Once completely cool, store them in an air-tight container for up to 5 days at room temperature. Separate the layers of cookies with either wax or parchment paper to prevent them from sticking together. You will notice that when they are freshly baked, they are slightly crispy on the outside. After a few days, they lose this texture and become soft and chewy throughout.

    Can these cookies be frozen?

    Yes, these cookies freeze well and are convenient to have when friends pop over for coffee. Please place them in an airtight container for up to 3 months. Separate the layers of cookies with either wax or parchment paper to prevent them from sticking together. Thaw at room temperature and enjoy.

    A single amaretti cookie next to a "caffe al volo thun" espresso cup.

    Italian cookies

    There is no shortage of Italian cookie recipes, whether baking for the holidays, special occasions, or just because. If you are looking for an Italian cookie with a tender and cake-like crumb, you must try my mom’s recipe for anginetti or this recipe for ricotta cookies.

    Do you enjoy licorice-flavored cookies? You will most definitely enjoy these anise biscotti or my nonna’s recipe for pizzelle if you do.

    Have you ever heard of Brutti ma Buoni (ugly but good) or these crunchy and spicy Roccoco cookies? If you like crispy cookies, you need to check out these two recipes! 

    A close up of an amaretti decorated with a whole almond.

    Recipe origins

    Throughout my adult life, I have collected well over twenty amaretti-type recipes. My folder has twenty-two recipes. Yes, I counted them and yes, I have an amaretti folder 🙂

    Friends and family support this quest of mine, and I am forever grateful to all who continue to share their recipes with me.

    I had the privilege of working with so many exceptional individuals that love food. There is a fantastic culture of sharing recipes and I have learned so much from my co-workers. It was Maria, one of my colleagues, that shared this recipe with me.

    I did not have beginner’s luck with this recipe. Heck, it wasn’t until trial run number four that I was beginning to get the results I was looking for. The only reason I didn’t give up was that I knew how delicious they tasted! I hope that you get perfect cookies the first time you try this recipe. 

    If you like chewy almond cookies, you are going to love these! 

    Do you have a favorite almond cookie?

    I would love to add it to my collection 😉

    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    I have just created the perfect printable baking checklist to help you keep track of all your baking needs. If you love to bake, this is for you!
     
    Subscribe to my weekly newsletter and receive this FREE BAKING CHECKLIST PRINTABLE!
    You can unsubscribe any time you want.

    Ciao for now,

    Maria 

    ★★★★★ If you have made this recipe for Italian cookies with almonds, I would love to hear about it in the comments below and be sure to rate the recipe!

    A tray of star shaped Italian almond cookies.

    Italian Almond Cookies

    These bakery-style Italian almond cookies have a dense, chewy texture that is simply irresistible. If you love amaretti, these are for you!
    5 from 6 votes
    Print Save RecipeSaved! Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 2 hours
    Cook Time: 20 minutes
    Total Time: 2 hours 20 minutes
    Servings: 120 cookies
    Calories: 21kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Equipment

    • pastry bag with star tip

    Ingredients

    • 1 kilo almond flour approximately 9⅓ cups
    • 2 cups granulated sugar
    • 5 eggs room temperature
    • 1 small bottle almond extract 43 mL
    • ½ cup Sambuca
    • zest of one lemon organic
    • 120 almonds
    • OPTIONAL: a sprinkling of sugar over the tops before they are baked.

    Instructions

    • Preheat the oven to 325° F (160°C). Position the oven rack in the center.
    • Line 2 baking sheets with parchment paper.
    • In a large mixing bowl, combine the almond flour with the sugar.
    • In a medium bowl, whisk the eggs with the almond extract, Sambuca and lemon zest.
    • Add this wet mixture to the dry mixture and start combining it with a large wooden spoon. Then, knead it gently together until the almond flour is no longer visible. 
    • Allow the dough to rest for 10-15 minutes.
    • With the help of a pastry bag and a large star tip, you can then pipe these almond cookies (round or long) directly on the baking sheets lined with parchment paper. You will notice that this is a very dense dough. If your plastic pastry bag splits at the seams, double up on the bag. Please refer to the video to see how this is done.
    • You can also use a small cookie scoop (about 1½ inches in diameter) to shape the cookies. Scoop the dough, scrape against the side of the bowl to get a flat surface and release the ball of dough on the parchment-lined baking sheet. That’s it. 
    • Gently press an almond in the tip of the cookie. Sprinkle tops with granulated sugar (optional).
    • Bake for about 20-24 minutes or until the bottom is golden brown.
    • If desired, switch to broil at the last minute to get golden tops. Watch them carefully as they darken very quickly.
    • Repeat with the rest of the dough.
    • Allow to cool slightly then transfer cookies to a wire rack to cool completely. 
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

    How to store: Once completely cool, store them in an air-tight container for up to 5 days at room temperature. Separate the layers of cookies with either wax or parchment paper to prevent them from sticking together. You will notice that when they are freshly baked, they are slightly crispy on the outside. After a few days, they lose this texture and become soft and chewy throughout.
    Can these cookies be frozen? Yes, these cookies freeze well and are convenient to have when friends pop over for coffee. Please place them in an airtight container for up to 3 months. Separate the layers of cookies with either wax or parchment paper to prevent them from sticking together. Thaw at room temperature and enjoy.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 21kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 3mg | Potassium: 10mg | Fiber: 1g | Sugar: 3g | Vitamin A: 10IU | Calcium: 4mg | Iron: 1mg
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    This post was originally published on July 22, 2017 and republished on July 29, 2021 with updated content, photos and a video. Thanks for sharing!

     

     

     

     

     

     

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    Filed Under: Christmas, Italian Cookies

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Kathryn

      December 20, 2022 at 12:36 pm

      I have made these a few times now and I cannot hold onto them. I think I need to start baking them in secret. I make them exactly as the recipe says, using a small ice cream scoop, and then I do a light drizzle of dark chocolate over the top. They are simply divine. Thank you so much for sharing this recipe.

      Reply
      • Maria

        December 20, 2022 at 12:41 pm

        Thank you so much for your comment Kathryn… it brought a smile to my face because I know exactly how you feel ♥
        It is truly my pleasure! Thanks again for taking the time to comment!

        Reply
    2. Tulsi

      December 18, 2021 at 7:53 pm

      5 stars
      Hi Maria. Thank you for sharing this wonderful recipe. The cookies are delicious. I love that they are gluten-free. The only problem I had was in shaping the cookies. Mine were not nearly as pretty as yours. I like the ridges because it makes the outside crispier. I couldn’t find the video. I put candied cherries on top and they looked cheerful and tasted great.

      Reply
    3. Linda marino

      October 31, 2021 at 10:51 pm

      Can the sugar be sub

      Reply
      • Maria

        November 02, 2021 at 8:58 pm

        Thanks for your interest, Linda. Unfortunately, I have never tried. Hoping someone that has tried will leave a comment.

        Reply
    4. Merinda De Fazio

      August 13, 2021 at 4:25 am

      Can’t wait to try this recipe! Just wondering can you leave out the sambucca?

      Reply
      • Maria

        August 13, 2021 at 7:45 pm

        Thanks for your interest Merinda. To be honest, I’ve never tried without it. I would have to test the recipe. Perhaps a reader has tried and will share their experience. Thanks for stopping by.

        Reply
        • Thais

          November 20, 2021 at 3:21 pm

          The first batch I made, I left out the Sambuca – it still tasted great BUT I think it would have been better with a bit more almond extract and/or lemon zest.

          I’m making a second bath with Sambuca to see how I like it. I’m not a fan of anise flavor.

        • Maria

          November 21, 2021 at 8:39 pm

          Thanks for sharing Thais. Enjoy!

    5. val

      July 30, 2021 at 11:00 am

      5 stars
      One of my favorite cookies! Great recipe Maria!

      Reply
      • Maria

        July 30, 2021 at 11:08 am

        Mine as well! So perfect for cookie platters! Thanks for stopping by Val!

        Reply
    6. Felicia

      June 05, 2019 at 8:04 am

      Hello Maria. Have checked out a few of your cookie recipes and they look and sound delicious. Question: have you ever tried using light brown sugar? I’m curious about how that would taste. Planning to make your almond biscotti.

      Reply
      • Maria

        June 05, 2019 at 8:08 am

        Thanks so much Felicia! I will alternate between the two… I have not noticed any differences. Thanks for stopping by, appreciate it.

        Reply
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    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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