Italian Almond Cookies
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 …. people stayed in little dorm rooms for a week and learned to cook Italian. My mom then passed on her notes and advice to me, which was amazing – 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. So, one of the things she told me about was this little confection that is somewhere between marzipan and a cookie. I love all things almond, so I was immediately sold. But, if you don’t like marzipan or almond, this is not for you.
Also, I also stepped up my near photography game this week and got this new lens (Amazon affiliate link) for my camera. These cookies were my first time experimenting with it, and it’s amazing.
- 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.