These cookies balance a crisp outer shell with a dense, chewy interior. The combination of almond flour and citrus zest provides a concentrated flavor that holds up well over several days.
Room temperature eggs allow the butter and sugar to emulsify more efficiently, preventing the batter from separating. This small step results in a more uniform crumb.
Ingredients |
Almond flour provides the primary structure and a nutty, moist texture. You can use finely ground blanched almonds if almond flour is unavailable.
Unsalted butter adds richness and helps the cookies spread slightly during baking. Salted butter can be used if you omit the additional pinch of salt.
Granulated sugar creates the crisp edges and sweetens the dough without making it overly heavy.
Eggs bind the almond flour and sugar, providing lift and a chewy consistency.
Lemon zest introduces a bright, acidic note that cuts through the richness of the nuts. Orange zest is a practical alternative for a warmer citrus profile.
Almond extract reinforces the nuttiness of the flour. Pure vanilla extract works well if you prefer a more neutral flavor.
How to Make It |
- Cream the butter: Beat the softened unsalted butter and granulated sugar in a bowl until the mixture is light and fluffy.
- Incorporate wet ingredients: Add the eggs one at a time, beating after each addition, then stir in the almond extract and lemon zest.
- Fold in dry ingredients: Mix the almond flour and salt into the wet base using a spatula until no dry streaks remain.
- Shape the dough: Scoop rounded tablespoons of dough and place them on a parchment-lined baking sheet about two inches apart.
- Bake the cookies: Bake at 325°F for 12 to 15 minutes until the edges are lightly golden but the centers remain soft.
- Cool the batch: Let the cookies rest on the baking sheet for five minutes before transferring them to a wire rack.
- ●1Avoid overmixing: Stir the almond flour only until incorporated to keep the cookies from becoming too dense.
- ●2Check oven temperature: Use an oven thermometer to ensure the heat is accurate, as almond-based doughs can brown quickly.
- ●3Sift the flour: Pass the almond flour through a fine-mesh sieve to remove any clumps before adding it to the butter mixture.
Variations |
For a different texture, try adding a handful of sliced almonds to the top of each cookie before baking for additional crunch. If you prefer a different nut profile, you can substitute half of the almond flour with Irresistible Mouthwatering Pistachio Wedding Cookies Recipe style pistachio flour.
Storage and Freezing |
Store these cookies in an airtight container at room temperature for up to one week. To freeze, place them in a single layer on a tray until frozen solid, then transfer them to a freezer-safe bag for up to three months.
Italian Grandmother’s Most-Beloved Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
A traditional Italian almond cookie with a soft, chewy center and slightly crisp edges, flavored with fresh lemon zest and almond extract.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon almond extract
- 1 tablespoon lemon zest
- 2 cups almond flour
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- Cream together softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in almond extract and lemon zest.
- Fold in the almond flour and salt until just combined.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 12 to 15 minutes until the edges are golden.
- Cool on the pan for 5 minutes before moving to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
