Italian Almond Cookies
About this recipe
These Italian Almond Cookies are a quick and easy treat that come together in just 15-20 minutes. With no flour required, they’re naturally gluten-free and offer a delightful combination of crispy edges and a chewy center.
Perfect for pairing with coffee or tea, these cookies are reminiscent of traditional amaretti, making them a fantastic choice for any occasion.
Ingredient notes
- Granulated sugar is ½ cup, which is about 110 g.
- Almond flour is approximately 300 g, or about 3 cups, and can be adjusted slightly based on texture.
- For coating, use 1 egg white and about 1 cup (80 g) of almond flakes.
Tips from Dessertology's video
- Whisk the egg whites with a pinch of salt until foamy before gradually adding the sugar to create a glossy meringue.
- Fold in the almond flour gently to maintain the light texture of the dough.
- Form small balls and dip them in egg white before rolling in almond flakes to ensure they stick well.
No life story here — the video and the recipe are the whole point. All credit to Dessertology: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Whisk 3 egg whites and a pinch of salt until foamy.
- 2
Gradually add ½ cup granulated sugar (110 g) and beat until soft peaks and glossy meringue forms.
- 3
Fold in almond flour gently until a soft, slightly sticky dough forms.
- 4
Form small balls from the dough.
- 5
Dip each ball in 1 egg white.
- 6
Roll each ball in almond flakes (1 cup/about 80 g) to make them stick together.
- 7
Place the balls on baking sheets, about 2–3 cm apart.
- 8
Bake at 180 °C / 350 °F for 15–20 minutes until edges are lightly golden.
- 9
Let cool.
- 10
Dust with powdered sugar before serving.
Heads up — we had to guess a little:
- The quantity for powdered sugar is inferred as it is typically used for dusting and not specified in the original sources.
Credit where it's due: this recipe was transcribed from Dessertology's original video on YouTube. Follow them there — it's their dish.
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