Italian Almond Cookies

Vegetarian
Gluten Free
Dairy Free
Health score
2%
Italian Almond Cookies
45 min.
36
73kcal

Suggestions


Indulge in the delightful taste of Italian Almond Cookies, a perfect treat for those who appreciate the rich flavors of almonds and the sweetness of glacéed cherries. These cookies are not only a delicious dessert option but also cater to various dietary preferences, being vegetarian, gluten-free, and dairy-free. With just 45 minutes of preparation, you can create a batch of 36 scrumptious cookies that are sure to impress your family and friends.

Imagine the aroma of freshly baked cookies wafting through your kitchen as you whip up this simple yet elegant recipe. The combination of finely ground blanched almonds and the lightness of whipped egg whites results in a texture that is both chewy and slightly crisp. Each cookie is topped with a cherry or an almond, adding a pop of color and a burst of flavor that elevates this treat to a new level.

Whether you're hosting a gathering, celebrating a special occasion, or simply treating yourself, these Italian Almond Cookies are a delightful addition to any dessert table. With only 73 calories per cookie, you can enjoy them guilt-free. Plus, they store well, making them a convenient option for those moments when you crave something sweet. So, roll up your sleeves and get ready to bake a batch of these irresistible cookies that will transport you straight to the heart of Italy!

Ingredients

  • 0.5 teaspoon almond extract pure
  • 12 ounces blanched almonds and whole for garnishing
  • 15  cherries 
  • large egg whites at room temperature
  • 0.3 teaspoon salt 
  • 0.7 cup sugar 
  • 0.3 teaspoon vanilla extract pure

Equipment

  • food processor
  • baking sheet
  • baking paper
  • oven
  • whisk
  • hand mixer

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Roll mixture into 1-inch balls, place 2 inches apart on baking sheets, and flatten slightly. Top each with glacéed cherry or almond.
  5. 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.
  6. Cookies keep, wrapped, several days, or frozen, several weeks. Recrisp in warm oven.

Nutrition Facts

Calories73kcal
Protein11.59%
Fat57.56%
Carbs30.85%

Properties

Glycemic Index
2.56
Glycemic Load
2.69
Inflammation Score
-1
Nutrition Score
2.7465216842197%

Flavonoids

Cyanidin
1.01mg
Pelargonidin
0.01mg
Peonidin
0.05mg
Catechin
0.15mg
Epigallocatechin
0.01mg
Epicatechin
0.17mg
Kaempferol
0.01mg
Quercetin
0.08mg

Nutrients percent of daily need

Calories:73.31kcal
3.67%
Fat:4.98g
7.67%
Saturated Fat:0.37g
2.34%
Carbohydrates:6.01g
2%
Net Carbohydrates:5g
1.82%
Sugar:4.58g
5.09%
Cholesterol:0mg
0%
Sodium:21.03mg
0.91%
Alcohol:0.03g
100%
Alcohol %:0.2%
100%
Protein:2.26g
4.51%
Vitamin E:2.25mg
14.98%
Manganese:0.18mg
8.82%
Magnesium:25.9mg
6.48%
Copper:0.1mg
4.99%
Phosphorus:46.43mg
4.64%
Vitamin B2:0.08mg
4.54%
Fiber:1.01g
4.02%
Calcium:22.92mg
2.29%
Potassium:72.86mg
2.08%
Zinc:0.28mg
1.89%
Iron:0.33mg
1.81%
Vitamin B3:0.34mg
1.69%
Vitamin B1:0.02mg
1.27%
Folate:4.84µg
1.21%
Source:Epicurious