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These are the easiest and most delicious almond cookies ever! Simple ingredients, no stand mixer, but just a straightforward amazing almond cookie that turns out perfectly every time. A real treat for any almond lover!
Inspired by the classic Italian soft amaretti recipe, these almond cookies have a chewy crust, a soft center and a divine almond flavor. But there’s an added bonus: they’re super EASY to make!
You don’t need to whisk up egg whites or folding almond and sugar, but all you have to do is MIX just 5 ingredients in 1 bowl. Then shape your cookie balls, roll them in sugar, garnish with almonds if you feel fancy, then bake.
Watch the video!
The result will be these amazingly delicious cookies, crinkled outside, soft and marzipan-like inside, and their lovely hints of lemon pairing beautifully with the almond flavor.
Plus, they’re not overly sweet, in fact, their main ingredient is almonds, not sugar.
I have been making these Italian almond cookies for years and everyone who tries them agrees they’re absolutely delicious, soft, and chewy. Also, they look so pretty and make a lovely homemade Christmas gift for friends and neighbors.
But what are almond cookies made of?
What ingredients you need
- Egg whites
- Lemon zest
- Powdered sugar (optional)
- Almond essence and vanilla essence (optional)
How do you make almond cookies from scratch?
(Note: full recipe and ingredients are at the bottom of the page)
- Place the dry ingredients into a food processor
- Whizz up
- Transfer to a large bowl
- Stir in the egg whites and mix
- Mould about 22 balls and roll them in powdered sugar
- Gently press an almond in the center of each cookie
Recipe notes & Faqs
- Almonds: this recipe is quite forgiving so blanched almonds or whole almonds, store-bought or homemade ground almonds, work fine. However, grounding your own almonds is definitely better and cheaper than store-bought almond flour, so why not to save that extra money?
- Egg whites: add the egg whites gradually until you reach a pliable dough, it has to be soft, but not too sticky or sloppy.
- Flour: a bit of flour makes the dough easier to work with and reduces the overall amount of sugar and almonds.
- Lemon zest: don’t skip it, its fresh notes pair so well with almonds. However, to intensify the almond flavor you can swap lemon zest for almond essence if you wish.
- Powdered sugar: it’s optional. You might want to use it purely to achieve that white crakle effect on the surface. You can use regular sugar instead of powdered sugar.
How long do almond cookies last?
Store them in a sealed jar or in a metal tin at room temperature. They last for about 5-6 days.
Looking for more easy cookie recipes?
You might have a look at these other easy cookie recipes, they don’t require fancy equipment and you can make them easily in 1-bowl with a few simple ingredients:
- Italian almond biscotti
- 1-bowl Orange chocolate cookies
- Vegan almond biscotti
- 4-ingredient coconut cookies
And if you think of Christmas cookies, don’t miss these lovely collection of recipe: 15 amazing Christmas cookies.
I hope you’ll love these Italian almond cookies as mush as we do, and if you make them or if you have any questions, please leave a comment, rate it, or tag a photo #theclevermeal on Instagram. 💛
I would love to hear from you!
Easy Almond Cookies
- 1 ⅓ cup (7oz/200 grams) Almonds (see notes)
- ½ cup + 1 Tbsp (4oz/120 grams) sugar (see notes)
- 4 Tbsp (40 grams) all-purpose flour
- ¾ lemon, zest
- 2 egg whites, slightly beaten with a fork
- 1 tsp almond essence or vanilla essence (optional)
- 3 Tbsp powdered sugar (icing sugar if you're in the UK)
- 22 almonds
- Preheat the oven to 340°F/170°C, line a baking tray with parchment paper and place the powdered sugar in a small bowl.
- Place almonds, sugar, lemon zest and flour in a food processor.
- Whizz until you get nearly a fine texture. I mean, not coarse and not flour-like texture, but something in between.
- Transfer to a large bowl.
- Add half of the white eggs to the dry ingredients. Stir well with a spoon or a spatula and add the rest of them a bit at a time. I suggest you add the liquid gradually because you might need a bit less than 2 egg whites, it depends on their size. To check it the dough is ready, try to shape a cookie ball, it should be easy to work with and not too sticky.
- Let the dough rest in the fridge for about 20 minutes.
- Then shape 20-22 cookie balls and roll them in the powdered sugar. Each cookie ball should be about 1 ⅓-inch diameter.
- Place the almond cookies on the baking tray allowing about 2 inches between them.
- Top each cookie with 1 almond if you wish. Place the almond in the center and gently press with your finger.
- Place the baking tray on the middle rack and bake for about 17 minutes.
- When they're done let them cool on a rack and serve them at room temperature.
Please, note that the cup measurements in the recipe card are for the whole almonds. SUGAR: these cookies are not overly sweet, but if you’ve got a sweet tooth, feel free to add 1 or 2 extra Tbsps of sugar. Note: Nutritional values are estimate only and they’re are per 1 serving.