4-Ingredient Italian almond cookies prove holiday baking can be a breeze
Made with just four ingredients, these sweet, chewy, crunchy and nutty Italian almond cookies are going to be everyone's new favorite treat on that Christmas cookie tray.
Believe it or not, I'm not a baker. But during the holidays, I turn into Betty Crocker, whipping out all things cake, bar, cookie, brownie, etc. I really enjoy the time I spend in the kitchen, making homemade, baked treats for everyone while listening to traditional Christmas carols.
One of my favorite things to bake are holiday cookies. Delicious cookies and a warm cup of milk are my jam. What's more is that these particular traditional Italian almond cookies are not only delightful, but they're also gluten-free.
This Christmas, gluten intolerance doesn't have to stop anyone from enjoying a treat on that beautiful cookie tray. Besides, these are just as good, if not better, as any other holiday cookie.
Italian almond cookies recipe
Yields 32 to 36
Prep time: 40 minutes | Inactive time: 15 minutes | Total time: 1 hour
- 3 cups almond flour
- 2-1/2 cups powdered sugar, plus more for dusting
- 3 egg whites
- 1 tablespoon honey
- Thinly sliced almonds, optional
- In a large bowl, combine the almond flour and powdered sugar; mix the two until well combined.
- Add the egg whites and honey; using a wooden spoon, thoroughly incorporate the egg whites and honey to the flour mixture.
- Place the cookie batter in the fridge for at least 30 minutes. Leaving it in the bowl is okay.
- Preheat your oven to 350 F.
- Line two baking trays with parchment paper and set aside.
- Dust your working surface with powdered sugar.
- Remove the cookie batter from the bowl and divide it into 4 equal pieces.
- Roll each piece of dough into a log shape, then cut 8 cookies from each log.
- Roll each of the cookies into balls and place them directly onto the parchment paper.
- Flatten the ball slightly, make an indent in the middle with your thumb and add a few sliced almonds. (optional)
- Bake for 15 minutes.
- Remove the trays from the oven and transfer the cookies to a wire rack; let them cool completely.
- Once cooled, dust the cookies with powdered sugar and serve.