There’s a subtle elegance to simple flavors masterfully combined, creating a taste that surpasses the complexity of heavily layered dishes. That’s what you get with these Italian Almond Cookies, where simplicity meets pure delight. These light and refreshing treats are also incidentally gluten-free! A fact that no one believes after trying them because they taste that good. The almond flour lends a better texture and flavor profile, making these cookies tastier than they would if I had used regular AP flour! This recipe will really make you appreciate the allure of minimalist baking.
Italian almond cookies are a revelation in simplicity. They’re a testament to how a few quality ingredients can create a dessert that is not just pleasing to the palate but also satisfying for the soul. A far cry from the dense, heavy cookies often associated with gluten-free recipes, these little gems will make you reconsider your thoughts on all gluten-free baking.
Case in point, I shared these cookies with a friend who has a notorious reputation for criticizing gluten-free desserts. Without disclosing the gluten-free aspect, I watched in amusement as they polished off a whole plate of ten cookies. When I eventually revealed the truth, they were shocked and a little cynical even. It was clear that these Italian Almond Cookies had shattered their preconceived notions about gluten-free desserts.
Now I need to give a shout-out because I would have never gotten to try these almond cookies if it wasn’t for my brother-in-law’s mom. The first time she came to visit from Italy, she made these in huge batches, and believe me, they’d vanish by the end of the week. It’s impossible to eat just one at a time! I would pop one in my mouth every time I walked by the kitchen. I’m not exaggerating- some moments I would eat one on the way to my room, sit down in bed, and get right back up to grab another. So here’s a big thank you to her spilling her secret recipes, these cookies will be made often and on repeat!
To express just how much magic and power these cookies hold, let me share the miracle they helped perform. As you may know, I’m in my final year of residency and have been hoping to rotate with a seasoned legacy doctor that hasn’t allowed anyone to join him for the last two years. Despite two unsuccessful attempts, I came prepared the third time. During a week-long educational course, I gifted him a batch of these almond cookies. The next day, without prompting, he relented and offered for me to come to his clinic. Later on, he shared how he and his wife were astonished by the texture and quality of these cookies, verbatim they said “I had never tried anything like that before”. It turns out that despite being away for a week-long course, he made sure to save a few for her, knowing she had a superior palate and would be obsessed with these. Suffice it to say, these cookies worked their magic.
Italian Almond Cookies showcase the extraordinary results that can be achieved with a minimalist approach to baking. Their light, refreshing taste and exquisite texture make them an instant hit, proving that gluten-free can indeed be delicious and enjoyable. Give this charming recipe a try, and discover the enchanting world of simple, yet delightful, gluten-free desserts.
Italian Almond Cookies
- 4 cups almond flour
- 1 cup + 2 tbsp white sugar
- 2 tbsp honey
- 4 tbsp butter, softened to room temp
- 2 tsp baking powder
- 1 tbsp vanilla extract
- 1 lemon's grated peel
- 2 eggs
- 3/4 cup powdered sugar for dipping
- Preheat oven to 350 degrees if you plan to bake these immediately.
- In a large mixing bowl, mix all ingredients except the eggs. Once fully incorporated, add in the eggs and mix until a homogeneous mixture is obtained.
- Ideally leave the dough to rest for an hour. Otherwise skip this step and make 2 tbsp balls. Dip these into powdered sugar and then place onto baking sheet about 2 inches apart as they do spread while baking.
- Cook for 15 minutes. The tops will crack and the cookies will spread out a bit.
- Once cooled, store in air-tight container in dry cool place for up to two weeks.
- Optional: dust the finished product with powdered sugar if desired.