Italian Almond Cookies

There are some cookies that look bland and basic, yet they taste like the most marvelous thing you’ve ever put in your mouth; Italian Almond Cookies are a perfect example. It’s the almond flour that gives these cookies so much texture. And, the almond extract is where most of the fruity flavour comes from. You have to try these!

These Italian Almond Cookies remind me of two of my favourite Italians – Nadia and Emidio. I’m sure they would love these cookies! But, in true Italian fashion, Emidio would ask for an espresso to go with his cookie. And, Nadia would call my attention to that fact that I didn’t put out enough platters of cookies to fill an entire buffet table! I went to her home for brunch and there were eight people present, but there was enough food for twenty or thirty. She always jokes that when I invite someone for coffee, I only serve coffee! Ha!

These cookies are perfect for sharing. They pack well and will keep fresh for a few days in a cookie bag or box. Not only should these cookies be a part of your 2022 holiday baking, but make them a part of your annual cookie giveaway. Every year, we make up boxes or bags of cookies to share with neighbours. It’s so much work, but I love doing it. Nobody will get any of these though, because we ate them already!

When you get to the ingredients list below, I want you to pay really close attention to the amounts listed. I know there are some people who try to bake like they cook – a little bit of this, some of that, etc. – but, baking is an exact science. Unless you are really well versed with baking, stick to the recipe as is, and more importantly, measure everything precisely!

One of the things you will notice is the six and a half tablespoons of butter. You might ask, “Lord Byron, would a half tablespoon of butter make that much of a difference?” And, to you, Dear Reader, I would say, “absolutely!” The half tablespoon can make the difference between falling apart, unmanageable dough, and the perfect, tender, crisp bite!

GROUND ALMONDS OR ALMOND FLOUR?

Ground almonds will not work well in this recipe. Almond flour is extremely fine in comparison to ground almonds. The fine texture of the almond flour is what makes this cookie hold together well. Using ground almonds instead will most certainly make the dough much harder to work with. In addition, you’ll lose that texture. You can read more about the two here.

Be weary of defatted almond flour! Some almond flour products are made from defatted ground almonds. Defatting is a process where nuts are pressed to squeeze out the oil, which is most likely sold as a separate product. The end product is drier which allows a much finer degree of grinding. The texture of defatted almond flour is very fine – pretty much the same as that of traditional grain-based flours. We don’t want that here!

Differences in texture and fat content can greatly affect your baking. If you use defatted almond flour instead of “real” almond flour in a recipe, it will produce drastically different results. The amount of moisture in the batter is one of the key factors that affects baking results. Due to defatting, there is a lot less moisture in the almond flour.

Drying out is another point to consider. Unlike traditional grain flour, nut flours like almond flour can dry out quite easily. Age, exposure to air, storage conditions and temperature all play a part. So, all of this just to say, use a trusted almond flour – one that has not been defatted!

LORD BYRON’S 24 COOKIES OF CHRISTMAS – VOLUME 5

I’m so excited about this year’s cookie countdown! This is the fifth consecutive year; can you believe that? Each of the previous years has included 24 cookies and this year will not be any different. I’ll share a new Christmas cookie recipe each and every single day for the next 24 days – even on Saturday and Sunday!

You might be asking yourself, how many Christmas cookie recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to bake the same holiday cookies year after year?

So, welcome, Dear Reader, to Volume 5 of Lord Byron’s 24 Cookies of Christmas! Fresh off of my 12 Edible Wreaths of Christmas and my 12 Bars and Squares of Christmas series, I’m ready to plow through the next 24 days with you!

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday baking countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
• Almond Flour – Please read the section above!
• Sugar – Sugar will caramelize when baked, which will help to brown cookies and cakes.  In cookies, the sugar will help the dough to spread, and will create a crispness to the bottom of the cookie.
• Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
• Butter – Make sure your butter is at room temperature! To be perfectly honest, I have made these with both salted and unsalted butter and there’s no difference in taste or appearance once all is said and done. Use what you have on hand.
• Almond Extract – This extract certainly makes up the bulk of the flavour. If you don’t have any, you can use all vanilla extract instead, but almond extract adds that fruity flavour I spoke about in the introduction.
• Confectioner’s Sugar – This superfine sugar is sometimes called powdered sugar. 

HOW TO MAKE ITALIAN ALMOND COOKIES

In a mixing bowl, stir together the all-purpose flour, almond flour, and sugar.  Add in the egg yolk, butter, and extract.  Beat until just combined. Knead to form a ball.  If the dough is too crumbly to form a ball, add a teaspoon of butter, beat into the dough and try kneading again.

Remove the dough from the bowl, wrap in plastic wrap and refrigerate for one hour. When ready to bake, preheat oven to 350°F. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set that aside.

Roll the dough between two sheets of parchment paper to ¼ inch thick.  Use a cookie cutter to cut out the desired shapes.  Please keep in mind that the shape and the size of the cookie cutter will determine how many cookies you get out of one batch of dough.

Use a metal spatula to transfer the cookie to prepared baking sheet. Save the leftover dough. Re-roll to make more cookies. Bake for 8-10 minutes.  Cookies should NOT be browned!  Remove from oven and allow to cool for 5 minutes on baking sheet. Carefully transfer to a wire cooling rack to finish cooling.  Dust cookies liberally with confectioner’s sugar.

POINTERS ON ROLLING COOKIE DOUGH

These cookies are perfectly flat, which adds to the overall look and texture as well. The thinness of the dough is important to obtaining the light and airy biscuit. So, how are your dough rolling skills? Mine are horrible, which is why I cheated! I love using my rolling pins and any excuse I can get to practice my rolling skills, I’m up for it.  A while ago, I used to have a collection of wooden rolling pins, but I got rid of them all just because I was short on space.  We still have the rolling pin that belonged to John.e’s mom.

Cheated; oh, yes!  A few years ago, I purchased a Joseph Joseph Adjustable Rolling Pin.  You must Google it if you don’t know what type of rolling pin I’m referring to.  I always have a problem with rolling dough evenly, no matter how much I love to practice.  This particular rolling pin eliminates my inadequate dough rolling technique. It has interchangeable disks on each end of the wooden pin with specific measurements. You can get perfectly flat dough every single time!

Maybe I should hashtag the Joseph Joseph product line with hopes that just like the sugar plums dancing through those children’s heads in ‘Twas the Night Before Christmas poem, that I might too inspire the product line to gift me another rolling pin.  Why not!?  ‘Tis the season of giving, after all!  #josephjoseph

STORING, PACKAGING, & FREEZING

When it comes to most cookies, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for long periods of time. Cookies will stay fresh in a cookie jar or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want one, two, or half a dozen, take them out of the container and place them in a single layer on a plate. Let them sit at room temperature for 5 minutes and they’re ready!

If you plan to freeze your Italian Almond Cookies, you certainly can! Once completely cooled, pile them into a clean, food-safe container. The container must be freezer friendly! You’ll want to ensure a very tight-fitting lid too. I use these quite often when freezing baked goods. I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that freshness locked in!  

You can freeze these cookies for up to three months. If you plan to give previously frozen cookies as a gift, I would lay them out on a wire cooling rack to thaw completely. If packaging, wait until the condensation has evaporated. Once thawed, pile into cellophane bags and tie with a ribbon, or stack in a cookie tin/box.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down to follow me and never miss another recipe!

Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!