Italian Almond Cookies

These delicate, chewy, 6-ingredient cookies have an incredibly intense, smack-you-in-the-face almond flavor.  We go crazy for them.  For maximum flavor and chewiness, it's worth going the extra mile to find canned almond paste.  

If you can find it, canned almond paste is preferred.

On the day I did the photo shoot for these cookies, I was fresh out of canned almond paste so I had to use the foil-wrapped stuff.  It's not as soft as the canned stuff, but it works in a pinch. My particular tube was a bit dry so I grated it before I used it.  

The easiest way to do this is the use a food processor fitted with a fine grating disk.  

The food processor did an awesome job. 

To the bowl of the food processor, add the flour, sugar, and confectioners sugar.  

Pulse to combine.  

We're getting close!  

Time to add egg whites.  They're the magic glue that transforms the bowl of crumbs into the tastiest cookie dough ever!

Mmmmmm.  When you open your food processor, the aroma is going to make you salivate!

For the record, if you use canned almond paste, you can mix this dough in a stand mixer instead of a food processor.

Transfer the cookie dough to a small container.  It's really soft and sticky, but don't be alarmed.  You can scoop and bake the cookies right away, or chill the dough in an airtight container for a day or two.

Use a very small #100 cookie scoop to portion the dough blobs. For these cookies, it’s the perfect size.

Like I said, the dough is extremely soft and sticky so place the blobs directly into a bowl of sliced almonds.  Roll the blobs to coat them all over with almonds so you can pick them up and place them on a half sheet pan.

Because the dough is so sticky, I find it helps to dip the scoop in water for each cookie. 

I tested baking these cookies on silicone and parchment and even though I usually prefer baking on silicone, parchment worked better for this recipe.  

Bake the cookies until they puff up and turn golden brown.  

Allow the cookies to cool completely on the sheet tray.  Don't be alarmed when the cookies collapse as they cool - that's completely normal.  Store leftovers in an airtight container.  Cookies are best eaten on the day they're baked.  

Items used to make this recipe:

(affiliate links)

• canned almond paste (not marzipan of almond filling) https://amzn.to/3KV0RxI

• sliced almonds https://amzn.to/3KUnKRL

• #100 portion scoop https://amzn.to/3KVaSLe

• food processor https://amzn.to/3s6DeJQ

• flat parchment sheets https://amzn.to/3gcUFmq

• half sheet pan https://amzn.to/3HhqBC2

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Italian Almond Cookies

makes 36 cookies

Printable Recipe

Ingredients

• 8 ounces almond paste, canned is preferred (NOT marzipan or almond filling)

• 1/4 cup all purpose flour

• 1/2 cup granulated sugar

• 1/2 cup confectioners sugar

• 2 large egg whites

• 1/2 cup sliced almonds

Directions

1. Preheat oven to 350F and line half sheet pans with parchment paper.

2. In the bowl of a stand mixer, combine almond paste, flour, egg whites, and both sugars. Mixture will be very sticky. Note: if almond paste is dry or hard, grate the almond paste and mix the dough in a food processor.

3. Place sliced almonds into a small bowl.

4. Using a #100 scoop, drop cookie dough into bowl of almonds; roll until coated.

5. Place 2 inches apart on parchment-lined half sheet pan.

6. Bake for 10 to 12 minutes, until golden.

7. Cool on half sheet pans for several minutes before transferring to a wire rack to cool completely.

Note

• A #100 scoop equals just under 2 teaspoons.

Spaghetti with Garlic and Basil

Here's a very flavorful side dish that comes together in a matter of minutes.  I like to make it when I have leftover spaghetti in the fridge, but it's worthy of cooking a fresh batch of pasta so you can enjoy it.  Fresh basil is a must here - don't even think about trying to substitute dried.  

Just a few simple ingredients are needed for this tasty side dish.  Fresh garlic, extra virgin olive oil, unsalted butter, grated parmesan (or romano) cheese, and salt and pepper.  If you like a little heat, you can add crushed red pepper flakes too. 

And my favorite herb, fresh basil.  like I said before, don't substitute dried basil here - it's just not the same at all.  Wait until you can get your hands on some fresh basil.

And lastly, you'll also need some cooked spaghetti.  If the spaghetti you're using is cold from being stored in the fridge, either bring it to room temperature or gently warm it with hot water, then drain well.

In a pan over medium-high heat, combine the olive oil and butter until the butter melts.

Mmmm.

Add the garlic.

Cook, stirring constantly, for 30 seconds until the aroma of garlic perfumes the air.  Oh how I wish you could smell it!! 

Immediately add the pasta and toss to coat.  

Turn off the heat and add the salt and pepper...

The grated parmesan cheese...

And finally, the basil.

Toss everything together well and serve.

Mangia!

Items used to make this recipe:

(affiliate links)

• high quality nonstick skillet https://amzn.to/34nLDjN

• garlic press https://amzn.to/3gh63xz

• shallow pasta/soup bowls https://amzn.to/3uhpoXM

• very high quality olive oil https://amzn.to/3g7PcNO

• square dipping dishes https://amzn.to/3IPLUuP

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Spaghetti with Garlic and Basil

makes 6-8 servings

Printable Recipe

Ingredients

• 1 pound leftover cooked plain spaghetti

• 4 tablespoons extra virgin olive oil

• 4 tablespoons unsalted butter

• 1/4 teaspoon crushed red pepper flakes

• 4 cloves garlic, minced or crushed

• 1 cup fresh basil leaves, torn into bite-size pieces

• 1/2 cup grated parmesan or romano cheese

• kosher salt and fresh ground pepper to taste

Directions

1. If spaghetti is cold, reheat gently by soaking in hot water for a couple of minutes, drain well.

2. In a large skillet over medium-high heat, combine olive oil and butter, stirring until butter melts.

3. Add garlic and continue stirring until the garlic smells fragrant, 30-60 seconds. Immediately add the torn basil leaves, cooked spaghetti, and cheese.

4. Remove from heat and toss to coat.

5. Taste and add salt and pepper as needed.