6 Ingredients Chewy Italian Almond Cookies (Gluten Free)
Disclaimer: These will be your new obsession. They are beyond simple to throw together and the outcome is like none other. So chewy on the inside with lots of almond flavor.
If you don’t have caster sugar, simply use any granulated sugar and run it through the mini food processor. Caster Sugar is a cross between regular granulated sugar and powdered sugar in consistency and texture. You can also just use regular granulated sugar – the recipe will still work just great!
The only issue you will have with these cookies is that you will not be able to just have one. They are tiny little cookies, so I just went for the second and third. They are perfect to impress for a party – I really hope you try them!
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Easy Italian Almond Cookies
Equipment
Ingredients
- 1½ cups almond flour
- 2 egg whites, lightly beaten
- 3/4 cup caster sugar *
- 1 tsp vanilla extract
- 1 tsp almond extract
- pinch salt
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350F. Line a cookies sheet with parchment paper.
- Add the powdered sugar to a small bowl. Set aside.
- In a medium bowl, combine your almond flour, egg whites, sugar, vanilla and almond extracts until a cookie dough forms – you may need to use your hands.
- Scoop out about 1 ½ tbs of dough and roll it into a ball. Dredge the ball in your powdered sugar bowl and then transfer to the cookies sheet. Use your fingers to flatten out the cookie slightly. Bake for 11-13 minutes. These do not spread. Do NOT over bake!
Notes
Nutrition
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Wow they were unreal!! So easy to make, love the soft chewiness inside but a crispy outside. I especially love it suits my grain free lifestyle!
Delicious and easy, they turn out great every time Ive made them! My whole family loves them! Thanks for recipe.
These are SO DELICIOUS! The first time I made them I figured I wouldn’t make them again because trying to roll them in your hands is messy, it sticks to my hand a LOT! But after tasting them, I’m back making them again!! I loved the flavor, although it was very mild. And I LOVED the texture! Lightly crispy on the outside but chewy on the inside! This time I added lemon extract and lemon zest. YUMMY! Does anyone have ideas how to make it so it doesn’t stick to your hands so much?
thank you for this incredibly easy recipe. I added pignoli nuts on top. sure beats 14.00 lb at the local bakery. I really love your recipes!!!!
I have made these cookies twice – I was only able to get 10 cookies in the batch – 1 and a half tbsps – maybe I made them too large.
Also they were soft inside but not chewy.
what am I doing wrong ?
Great cookies! My husband loved them
HI Marta, awesome! I’m so glad the recipe was a winner!
Without a doubt, the best cookie I’ve ever made. And I’ve made a lot of cookies!