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.
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 an Italian almond cookie has infinite variations. As you probably know, you can find them throughout Italy, with each region claiming to have “the best” recipe.
The recipe I am sharing today is unique: 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.
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.
How to pipe Italian almond cookies
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.
Press an almond in the middle of the cookie with its tip facing upward.
This recipe provides 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 bake and reach room temperature, you may want to give them a chocolate drizzle or dip the 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 they are slightly crispy on the outside when freshly baked. After a few days, they lose this texture and become soft and chewy.
Can these cookies be frozen?
Yes, these cookies freeze well and are convenient 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.
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, try my mom’s recipe for anginetti or 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, check out these two recipes!
Big-batch cookie recipes
Are you looking to make many cookies for a special occasion? Look no further than these big-batch cookie recipes!
If you’re in the mood for Italian cookies, try these mini croissant cookies that yield 12 dozen cookies! For those who prefer crunchy cookies, give these almond-thin cookies a try. And if you’re searching for a traditional Italian Christmas cookie, you can’t go wrong with this family recipe for mostaccioli.
Whatever recipe you choose, your platter of Italian Christmas cookies will surely be a hit!
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 many exceptional individuals who love food. There is a fantastic culture of sharing recipes and I have learned so much from my co-workers. Maria, one of my colleagues, 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 began to get the results I sought. The only reason I didn’t give up was that I knew how delicious they tasted! I hope 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.
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!
Recipe
Italian Almond Cookies
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.
Video
Notes
Nutrition
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!
Lynn
Made today, Easter Sunday. Amazing -so delicious and easy to make. A devine rich almond flavor. Made half batch, also used a smaller tip, need to locate the size twelve. I avoid wheat flour so this a true treat. I know my family will enjoy!!
Maria
How wonderful Lynn! I am so happy to hear this. Thanks so much for taking the time to share, truly appreciate it ♥
Kimberley
These cookies just sound like Heaven to me!
Maria
They truly are Kimberly. It took a few attempts but it was truly worth it. Hope you get a chance to try them out! Appreciate you stopping by ♥
Nicoletta @sugarlovespices
How can a tray of Italian cookies be complete without these soft and chewy Amaretti cookies? I personally love them and I find them so pretty! The almond gives such a nice textural contrast when biting into it. Thanks for the tip about the almond flour vs almond meal, it makes all the difference.
Maria
Yes, I found out the hard way… but no one complained 😉 Thanks for dropping by Nicoletta ♥
Dawn - Girl Heart Food
I love almonds and these look absolutely fantastic!! I’ve had my fair share of kitchen mishaps, that’s for sure. I just guess it’s a learning experience….though, at the time it’s not so pleasant, lol. These look like they turned out lovely and I bet they taste even better 😉
Maria
Yes, it was definitely worth it… all part of the fun 🙂 Thanks for stopping by Dawn 🙂
Susan Burch
I just recently had a taste of my first amaretti cookie at a church fellowship. I loved them so much I took a picture of the bag she brought. Upon finding out they were $15 a bag I decided I can make this cookie! Then I can share and enjoy them anytime I want. I’ve been looking at recipes for about an hour and this one seems far less imtimidating. Would it be alright if I don’t pipe? I dont have that equipment. THanks for the recipe and your trial run work.
Maria
Thank you Susan 🙂 The piping only makes the cookie prettier… so I think if you use the double spoon method or even a small ice cream scooper (to get equal looking cookies), you should be good to go. In my opinion and based on my personnel experience, the almond flour makes all the difference in this cookie. Looking forward to hearing about your experience with this amaretti recipe. Something tells me you are going to love it! Happy baking 🙂
Maria
Hi Susan, I just recently updated my other amaretti recipe with new pictures. There are no frills with these amaretti. Just thought I would let you know. Have a great day 🙂
Barbarito-Levitt Paula
Maria, this recipe is going on my cookie list for the holidays – without question! I prepare small trays for each of my Italian wine clients and include all of my favorites. Your Amaretti look as though they are straight out of a shop window in Italy
Maria
Oh Paula, you are making me blush ♥♥♥ This recipe was definitely an exercise in patience… I am glad the final product was share-worthy. Hope you like them Paula. Have a fantastic week my friend 🙂
Lina
Hi Maria, although I’ve never seen a recipe for amaretti cookies using the whole egg, this recipe looks delicious! Typically, only egg whites are used and beaten till fluffy. I would like to try a small version of this recipe. Thanks for sharing..I too am on a quest for the perfect recipe for these delicious cookies!
Maria
I think we need to start an amaretti movement 🙂 I actually have other recipes that use the whole egg… but we kind of fell in love with this one. Hope you get a chance to try it. Thanks so much for taking the time to comment 🙂
Peggy
The frills on the cookies are lovely. Could you supply the maker’s name of your pastry tip #11?
Maria
Peggy, I have updated the post with a picture of the pastry tip. There were no markings other than the #11 and I have had this in my junk drawer for ages… Hope that helps just a little bit. Appreciate your comment 🙂
Deb
Can the Sambuca be omitted or substituted? Looking for something without alcohol. Thank you!
Maria
I have not tried the recipe without the Sambuca… that being said, if I were to attempt this recipe without the alcohol, I would test it without any substitution, but on a small scale (wouldn’t want you to waste these quality ingredients). Would love to hear about your results if you do decide to try it. Appreciate you dropping by 🙂
Jovina Coughlin
How good do they look! Fantastic.
Maria
Thanks so much Jovina… it’s a great recipe and I am grateful to my friend for sharing it with me. Thanks for dropping by. Have a great week-end 🙂
Ellen
Why do you use Sambuca and not Ammaretto in this recipe?
Maria
I wanted to share my friend’s recipe without any substitutions as I loved the amaretti with the Sambuca. I am sure using Amaretto will give you equally great results. Appreciate your comment 🙂