Italian Almond Cookies

Name: Italian Almond Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons pure almond extract; 340 grams 1/4 cups blanched whole almonds (about , plus 15 for garnishing; 15 glacéed cherries; 2 larges egg whites, at room temperature; 0 teaspoons salt; 158 milliliters sugar; 0 teaspoons pure vanilla extract

The recipe Italian Almond Cookies could satisfy your Mediterranean craving in roughly 45 minutes. This recipe serves 36. This dessert has 73 calories, 2g of protein, and 5g of fat per serving. A mixture of salt, blanched almonds, glacéed cherries, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, and vegetarian diet.

Instructions

Arrange racks in upper and lower thirds of oven and preheat to 350°F. Lightly oil 2 large baking sheets, then line with parchment paper.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Paper

Baking Sheet

Oven

In food processor, combine 2 1/4 cups almonds and 1/3 cup sugar. Process until finely ground, scraping down sides once or twice. Set aside.

Ingredients you will need

Almonds

Sugar

Equipment you will use

Food Processor

In electric mixer fitted with whisk attachment, beat egg whites and salt at high speed until soft peaks form. Reduce speed to medium and gradually sprinkle in remaining 1/3 cup sugar. Return speed to high and beat mixture until stiff, shiny peaks form. Gently fold in ground almond mixture and almond and vanilla extracts.

Ingredients you will need

Almond Meal

Egg Whites

Vanilla

Almonds

Sugar

Salt

Equipment you will use

Hand Mixer

Whisk

Roll mixture into 1-inch balls, place 2 inches apart on baking sheets, and flatten slightly. Top each with glacéed cherry or almond.

Ingredients you will need

Almonds

Cherries

Roll

Equipment you will use

Baking Sheet

Bake until cookies are golden, switching positions of pans halfway through, about 25 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.

Ingredients you will need