These are soft Italian almond cookies, packed with flavor! I love how the cookies crinkle out and create a rustic design.
A few weeks back, my aunt requested that I make this cookie, and I'm glad I did. It's soft, fluffy, and heavenly to bite into! I'll be baking these in my kitchen nonstop now!
To make these cookies you need to whip up some meringue. I like to use liquid egg whites so I don't have a bunch of egg yolks leftover. I also placed two baking sheets on top of each other to prevent the cookies from browning too much!
What I love about this certain recipe is that it only makes 8-10 small, bite-sized almond cookies. It's perfect for a small family, and of course, you can easily double this recipe.
To get the 1/8 cup for the almond flour, just eyeball it using a 1/4 cup. :)
Have fun making these incredible Italian almond cookies that are so tasty and perfect to much on any day at any time!
|Level: 👩🏽🍳|Time: 45 minutes|Serves: 8-10 cookies|
1 1/8 cups almond flour or very finely ground almonds, sifted
1/2 cup granulated sugar
1 egg white
A dash of lemon juice
1/4 teaspoon almond extract
1/4 cup powdered sugar
Preheat your oven to 300 degrees F, and place two baking sheets on top of each other.
In a medium bowl whisk the almond flour, and granulated sugar together. With an electric mixer beat your egg white with the lemon juice in a separate bowl until stiff peaks form. Gently fold your "meringue" with the almond mixture along with some almond extract.
Knead into a sticky ball and using a tablespoon, roll balls out of your cookie dough. Pour the powdered sugar in a small bowl and roll your cookie dough ball all around the bowl, making sure the powdered sugar has fully coated the cookie. Repeat with all your balls and place onto a baking sheet. Bake for 35 minutes.
- The Bored Baker 👩🏽🍳
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