Italian Almond Cookies – Soft, Chewy, and Naturally Gluten-Free

Looking for a cookie that’s rich in flavor, naturally gluten-free, and incredibly simple to make? These Italian Almond Cookies are the perfect choice. With their soft, chewy texture and crisp powdered sugar coating, they’re a delightful treat for any occasion—whether it’s the holidays, a coffee break, or just a moment to indulge.

Made with just a handful of pantry staples like almond flour, egg whites, and sugar, these cookies are a breeze to whip up and always impress with their classic almond aroma and melt-in-your-mouth texture.

Enjoy!

xoxo

SiLLibake

Italian Almond Cookies

These soft and chewy Italian Almond Cookies, finished with a crisp powdered sugar coating, are the perfect treat for holidays, coffee breaks, or anytime indulgence.

Why You'll Love These Italian Almond Cookies:

Naturally gluten-free with no special ingredients required, just almond flour
Can be made keto-friendly by using a low-carb sweetener
Simple and elegant – only a few ingredients, but full of flavor
Chewy on the inside, with a delicate, crackly outside
Perfect for gift-giving, holidays, or everyday enjoyment
How to Store Them:
Store in an airtight container at room temperature for about one week

RECIPE: Italian Almond Cookies

Yield: 17-25 cookies

Prep time: 10 min

Bake time: 15 min

Total time: 25 min

Ingredients:

3 cups almond flour
3/4 cup raw cane sugar (or granulated sugar or zero calorie sweetener)
Pinch of Salt
Zest of 1 Lemon
1 tsp vanilla
¼ tsp almond extract
3 egg whites, room temperature
½ cup icing sugar, to roll your cookie balls in (or zero calorie icing sugar)
17-25 Raw Whole Almonds (depends on how large you make the cookies)
Directions:

Directions: 1. Preheat oven to 325 degrees F, line a baking sheet with parchment paper and set aside. (if you are making the cookies smaller you may need two baking sheets)
If you chose to toast your almond flour, spread the flour on a lined baking sheet and toast for 6-7 min at 350F, set aside to cool, then decrease oven temp to 325F to bake cookies
In a medium sized bowl, add sugar and lemon zest. Using your fingertips rub the zest with the sugar so it an release the oils. Next add your almond extract, vanilla and salt. Give that a mix. Add your almond flour, and egg whites. Mix until well incorporated. You will know you have mixed enough when all of the dry ingredients are well incorporated and you don’t see any dry spots (you could also place some dough in your hand, if it holds together, you’re good to go!)
Take 1 TBSP or 1.5 TBSP of dough, roll it in a ball and coat it with the icing sugar and place on your baking sheet and add one raw almond on top, pressing down lightly to half way down the cookie. Space your cookies about one inch apart. If you use 1 TBSP of dough you will get approximately 25 cookies, if you use 1.5 tbsp of dough you will get approximately 17 cookies.
Bake your cookies for 15 min, and allow them to cool before serving.

How to Store Them:
· Store in an airtight container at room temperature for about one week
Macros (Approximate): 1 cookie (1.5 tbsp of dough)
Calories: 135 | Fat: 8.5g | Carbs: 10.6g | Fiber 0.7g Protein: 4.8g | Sugar: 8.8g