Italian Cookies Recipe



If you want to make almond cookies, this is my grandmother’s recipe.

A real treat for the palate!



Yield: 15 cookies

  • 8 oz whole blanched almonds;
  • 1/2 cup of granulated sugar;
  • 2 large egg whites;
  • ½ tsp almond extract
  • ½ tsp lemon extract 
  • zest of 1 unwasched lemon
  • 1/4 cup of icing sugar


Put almonds in food processor and pulse until a granular, dry paste is formed (not butter-like).

Add all other ingredients except icing ‘sugar’ and pulse again a few more seconds.

Scoop the mixture onto a work surface and knead it to ensure all ingredients are well combined.

Put icing ‘sugar’ in a separate bowl.

Wearing disposable gloves, take a blob of the ‘dough’, roll it between your palms to form a 3.5cm (1.5″) truffle-size ball, and set it on a plate or tray.

Repeat until you have obtained 15 balls.

Dip each ball in icing ‘sugar’, coating all around, and transfer to a lined baking tray, then pinch with thumb, fore and middle fingers, to give it a non-uniform, pebble-like shape.

Refrigerate for at least 4 hours or overnight.

Pre-heat oven to 356 F and bake cookies for 12 minutes or until they start to become golden.

Let cool, roll in icing ‘sugar’ and serve

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