Best 5 Chewy Italian Almond Cookie Recipes

CHEWY AMARETTI (ITALIAN ALMOND COOKIES)

Steps:

• Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
• In a large bowl, beat the egg and sugar. Stir in the Amaretto and almond extracts.
• Add the almond flour and stir until combined. Stir in the flour and baking powder until a firm dough is formed.
• Shape scant tablespoonfuls of dough into a ball. Lightly dredge in the powdered sugar, shaking off excess sugar. Place on baking sheet and top with an almond or maraschino cherry, if desired. Continue with remaining dough.
• Bake for approximately 15 minutes until lightly browned underneath and the tops of the cookies are crackled. Cool on a rack before serving.

AMARETTI - ITALIAN CHEWY ALMOND COOKIES

Steps:

• If you're using whole peeled almonds, toast them in the oven until lightly brown. This will give a darker color and more bright flavor to amaretti.
• Once almonds reach desired color, cool them completely.
• Pulse almonds and bitter apricot kernels (if you opt to use those as in traditional Italian recipe) with sugar in a food processor as finely as you can.
• NOTE: if you are using almond flour, use confectioners sugar instead of regular sugar. This way you don't need to use a food processor. Simply mix everything in the bowl.
• Add almond extract.
• Beat egg white with a pinch of salt until completely white and fluffy.
• Start to fold egg white into sugar and almond mix. Add a couple of table spoons at a time. You should reach silky and stiff consistency of the cookie dough. NOTE: You may not need to use all egg whites, just enough to get the dough together.
• Sprinkle work surface with some powdered/confectioners sugar.
• Pinch off some dough and roll it into ⅔ of an inch rope.Using a dough scraper cut the rope into ⅔ of an inch pieces.
• Roll each "pillow" giving it a ball shape (size of a walnut) and roll it in generous amount of confectioners sugar.
• Place each cookie on a baking sheet lined with parchment paper.Decorate with an almond nut (optional).
• Bake in preheated to 350F oven for 12-15 minutes, just until inside the crinkles amaretti become lightly brown.

CHEWY ITALIAN ALMOND BISCUITS

Steps:

• Preheat oven to 180˚C (350˚F) and line your baking tray with baking paper.
• Place your almond flour, lightly whisked egg whites, caster sugar and vanilla essence and almond essence in a bowl and mix well with a fork.
• Sprinkle your icing sugar on a chopping board or plate.
• Spoon a small scoop of mixture onto the board and coat generously with icing sugar while gently rolling into a ball.
• Bake for around 15 minutes, until the outsides are nicely crispy yet the cookies are still soft inside.

CHEWY ALMOND COOKIES

Steps:

• In a large bowl, beat butter and brown sugar until crumbly. Beat in egg and extracts. Combine the flour, baking soda and cinnamon; gradually add to the butter mixture and mix well. Shape into two 6-in. rolls; wrap and refrigerate overnight. , Preheat oven to 350°. Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Sprinkle with almonds. , Bake 7-10 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks.

ITALIAN ALMOND COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended. The mixture will be very sticky. Place the sliced almonds into a small bowl. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds. Roll until completely coated. Place 2 inches apart onto the prepared cookie sheets.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.