Italian Almond Cookies. Soft, almond cookies with a marzipan-like taste! Easy to made and super delicious!
A few years ago my mom attended an Italian cooking summer camp. It wasn’t actually called a summer camp, but that’s what it was. Adults stayed in little dorm rooms for a week, and learned to cook Italian food.
My mom took home plenty of notes and advice from the class, and passed them on to me. It worked out quite well for me, it was a free, secondhand Italian cooking education. She even got me a pasta roller and taught me to make pasta …. something to be shared another day.
One of the things she told me about after her class was this little confection that is somewhere between marzipan and a cookie. I love all things almond, so I was immediately sold. These soft little cookies are filled with almond taste, and are all around delicious!
Side note: I also stepped up my near photography efforts this week and got this new lens for my camera. These cookies were my first time experimenting with it, and it’s amazing.
Italian Almond CookiesPrint
- 3 cups almond flour
- 1 cup sugar
- 1 egg
- Zest of 1 lemon
- 1 teaspoon almond extract
- 3/4 cup chopped almonds
- 1 cup powdered sugar
- Preheat over to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- Place flour, sugar, egg, lemon zest and almond extract in food processor. Pulse until combined.
- Allow dough to sit, covered, for 30 minutes.
- After dough has set, roll into balls about 3/4″ in diameter and roll in chopped almonds.
- Place balls on cookie sheet.
- Bake for 12-14 minutes until tops of cookies are light golden in color. Do not over bake.
- While cookies are still warm, dust top of cookies with powdered sugar.
- Note: These cookies have a crunchy outside and chewy, marzipan like inside.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
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