Italian Almond Cookies Recipe (2024)

I've used 1-1/2 cups of almond flour in an Amaretti recipe with the same amount of the other ingredients and the texture is perfect, "crisp on the outside and chewy on the inside".

Curious if one could just use almond flour and the sugar instead of blanched almonds -- and the gram amount. May attempt tomorrow.

This is the kind of basic question to which David Tanis can and should respond, please. Almond flour is ground blanched almonds, and is much easier to come by than whole blanched almonds. Mr. Tanis, please respond, and please give the flour equivalent of the 2 cups whole blanched almonds. Perhaps you recommend the coarse flour rather than the fine. Thank you.

I use a similar recipe from Joan Nathan for Passover that has grated lemon rind. Instead of the almond extract, I use a bit of lemon juice. For ease,, I use Trader Joe's almond meal. . . 1 1/3 cups of almond meal equal the 2 cups of almond. ®ion=macaroons&rank=0

From David Tanis: “For this recipe, I prefer the flavor and texture of freshly ground almonds. (The almonds are ground with granulated sugar to keep them from turning into almond butter.) Blanched almonds are easily found, or you may, as I did, blanch your own almonds and slip off the skins. Or you could grind blanched slivered almonds. If desired, you should get good results using an equal weight of almond flour or almond meal — it’s a fairly forgiving recipe.”

Almond flour works just fine. Happy baking.

To blanch almonds: put them in a heat proof bowl, bring some water to boil, pour the hot water over the almonds, let sit for a minute, rinse with cold water and then you can easily take the brown skin off the almonds. Make sure you dry the almonds before you use or store them.

Tina and others wondering about almond flour—I regularly substitute a good-quality coarse-ground almond flour (almond meal) in place of blanched almonds (which are hard to find), which one then has to grind or mill oneself. I use it to enrich pasta frolla and in place of the almonds in recipes for torta caprese and torta al limone e mandorle.

This is an excellent point and the second time in as many days as I have noted this issue in recipes on this site. The substitution should actually be included in the recipe.

Well I made rock cakes. Taste good, but like granite. I’m guessing I shouldn’t have toasted the almonds first? Going to tell the kids it’s Hagrids original recipe....

I halved the sugar; they were still delicious. A big hit with my family after dinner. Can't wait to try them again with my morning coffee.

Hi! I made these using almond flour and put a small piece of apricot into the center of each cookie. Still do not understand why need to let the raw cookies sit for an hour at room temperature? But I skipped that step and it did not seem to matter. Cookies nice and chewy, well baked, quite tasty. Good with tea! I would highly recommend these. Easy to make with almond flour and very good! Thanks for a fun recipe!

How much almond flour to use? Easy: the recipe calls for 290 grams of almonds that you then ground. Therefore, you should use 290 grams of almond flour.

These are delicious. Maybe the temp is too high or the time is too long—they were over-baked at 30 minutes. Searching other recipes I see 320-25˚ for 20 minutes. Going to lower temp and try again. Still ate every last one!

The drying period prior to baking causes the pretty crackling effect. Entirely cosmetic.

Followed the recipe to the letter and these were a big flop. I would recommend reducing the baking time by at least 10 mins if you don’t want them over baked and turning into inedible rocks.

Made these with 2 cups of almond meal - came out pretty good. Doubled the recipe and only got 35 cookies rather than 48 and I weighted them out equally. Good recipe. Will use again!

320 for 20 minutes seems to do the trick better, they get a little too done at 350 for 30. Very easy, quick and delicious cookies. Make them quite often as they have become a favorite.

I made these but they spread sooo much and did not hold their shape at all. Does anyone know what I did wrong?

Agree with others that 30 min is too long at 350. Delicious warm but got hard. Delicious flavor. Will try again at 20 min. And possibly at lower temp too.

20 minutes at 325 degrees.

20 minutes at 325 degrees.

so lovely, easy, and a great little treat. I put the tiniest piece of candied ginger on the top, which was nice with the almond flavor.

Perfect for left over whites and GF treats

I made these exactly as written and they were simple and great. Stored well. I liked the cherry topper better than the almond. Oh, but I almost blistered my fingers peeling 2 cups of blanched almonds.

I make a similar King Arthur Flour cookie recipe that calls for almond flour. I dip mine in pine nuts before baking.

These cookies became better the longer they were stored! Awesome recipe for my GF cookie arsenal. Completed recipe as written. The only change I will make is to use Amarena cherries or jam next time to finish the cookies instead of almonds - the almonds tasted too dry.

Only cook for 15 minutes!!!!

Hi Elizabeth...in toasting the almond flour...low temp. I assume ,300 degrees, 5 min to start?Thanks in advance!

This recipe didn't work for me. The recipe called for 2 oz of dough in each cookie, but that made only half as many cookies as called for in the recipe, so I used 1 oz per cookie instead. The finished appearance didn't look anything like the photo. The confectioner's sugar just melted into the dough during the resting period and when baked, there was none left. Flattening each cookie more to make it look less like a fat hockey puck would have been good. I'm not making these again!