These Italian almond cookies are a lifesaver dessert you can make in 30 minutes with one bowl and five simple ingredientsâsoft, comforting, and perfect for stress-free holidays or last-minute guests.
For more Italian Christmas treats, check out our biscotti recipe, easy apple cake, and ricotta pie.
An Easy Almond Cookie for Cozy Moments and Happy Guests
These Italian almond cookies are one of the simplest and most delicious biscuits I knowâsoft, naturally oil-free, and made with just one bowl. This is the kind of recipe that gives you big results with very little effort, perfect when you want something homemade but donât want to spend hours in the kitchen đȘ.
Itâs a recipe passed down from my Nonna Lidia, and one of the very first things I learned to bake as a kid. Today, Louise and I still make these soft Italian almond cookies during the winter months, especially around the holidays, when you want something sweet, cozy, and familiar âš.
From a nutrition point of view, these gluten free Italian cookies fit beautifully into a Mediterranean-style eating pattern. Theyâre made with almond flour, which is naturally fiber-rich, protein-rich, gluten-free and low in saturated fats, with no butter or oil added.
Best of all, these are true one bowl Italian cookiesâready in about 30 minutes, no tools required, and perfect for sharing with family or guests without stress â€ïž.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Almond flour: Finely ground blanched almonds give these cookies their soft texture and make them naturally gluten-free. This is the base of many almond flour cookies.
- Powdered sugar: Sweetens the dough while keeping the cookies tender and light.
- Egg white: Binds everything together and keeps the cookies soft, not cakey.
- Honey: Adds gentle sweetness and moisture, helping the cookies stay soft for days.
- Orange zest: Brings a bright, festive aroma that makes these the perfect Italian Christmas cookies. Lemon zest is a lovely alternative for a different Mediterranean twist.
How to Make Italian Almond Cookies
Step 1: Get the Oven Ready and Combine Ingredients
Preheat your oven to 340°F (170°C). Line a large baking sheet with parchment paper. This recipe moves fast, so it helps to have everything ready before you start.
Add almond flour, powdered sugar, egg white, orange zest, and honey to a bowl.
Step 2: Mix the Dough
Stir with a spoon at first, then switch to your hand. The dough will look dry and crumbly at the beginningâthis is normal. Keep gently squeezing and pinching until it comes together into one compact ball. If the dough truly wonât come together after a minute of squeezing, add a little more egg white.
Step 3: Shape and Coat
Sprinkle powdered sugar onto a plate or small tray. Pinch off pieces of dough and roll them into small balls. You should get 15âabout 1 ounce or 30 g each ball.
Roll each ball in powdered sugar until well coated.
Step 4: Press and Bake
Place balls on the baking sheet in neat rows, then press your thumb into the center of each ball so the edges crack slightly.
Bake for 12 minutes. The cookies should stay pale, soft, and won’t spread, similar to Italian amaretti style cookies. Let them cool completely before eatingâthis is when their texture sets beautifully.
Tips
- Donât rush the dough: Almond flour absorbs moisture slowly. Keep squeezing and pinching before adding anything extra.
- Resist adding liquid too soon: The dough should feel dry at first. Thatâs how you get soft Italian almond cookies, not dense ones.
- Use finely ground almond flour: Blanched, fine almond flour gives the best texture and smooth bite, especially important for classic almond flour cookies like these.
- Roll generously in powdered sugar: This creates the signature crackled look and keeps the outside tender once baked. Watch the video to see how I do it.
- Press gently, not flat: A light thumb press in the center helps the cookies spread just enough without losing their soft center, similar to Italian amaretti style cookies.
- Do not overbake: They should look pale and almost underdone when they come out. Color means dryness here.
- Let them cool completely: The texture sets as they cool. Fresh from the oven theyâll feel too soft (still delicious), but patience pays off.
Frequently Asked Questions
Almond flour absorbs moisture slowly, so the dough starts crumbly. Keep squeezing and it will come together, which is typical for traditional Italian almond cookies.
Yes. Since theyâre made with almond flour instead of wheat flour, theyâre naturally gluten-free and fit well into many balanced eating styles.
Absolutely. These Italian almond cookies recipe keep well for several days and actually get better as the flavors settle.
These cookies are meant to stay thick and soft. They won’t spread in the oven. The thumb press helps them spread just enough without losing their shape.
Yes. Freeze them fully baked and cooled, then thaw at room temperature when needed. Theyâre great to have on hand for holidays or guests.
More Easy Desserts
- Moist orange cake
- Easy pear cake
- Vegan cannoli recipe
- Easy cake donuts
- Best vegan brownies
- Vegan cinnamon rolls
- Easy Italian crostata (jam tart)
- Easiest vanilla cake
If you tried these Italian almond cookies or any other recipe on our blog, please leave a đ star rating and let us know how it goes in the comments. We love hearing from you!
Italian Almond Cookies (Soft, 5 Ingredients, 30 Minutes)
Video
Ingredients
- 3 cups almond flour
- â cup powdered sugar + 3 tablespoons for coating the cookies
- 1 large egg white
- 1 tablespoon honey
- 1 orange the grated zest
Instructions
- Combine Ingredients: Preheat your oven to 340°F (170°C). Line a large baking sheet with parchment paper so the cookies donât stick.Put 3 cups almond flour, â cup powdered sugar, 1 large egg white, 1 tablespoon honey and the grated zest of 1 orange into a bowl.
- Mix the Dough: Stir with a spoon, then use your hand to gently squeeze and pinch the mixture. It will look dry at firstâthis is normal! Keep squeezing until it comes together into one ball.If it still wonât stick after about a minute, add a tiny bit more egg white.
- Shape: Sprinkle 3 tablespoons powdered sugar onto a plate. Break off pieces of dough and roll them into small balls (you should get 15 ballsâabout 1 ounce or 30 g each). Roll each ball in the powdered sugar.
- Press and Bake: Place balls on the baking sheet, then gently press your thumb into the center so the edges crack a little.Bake at 340°F (170°C) for 12 minutes. The cookies should stay pale and soft and will not spread. Let them cool before eatingâthis helps them set and taste their best.
Notes
- Almond flour â Hazelnut flour, finely ground cashews, or very finely ground blanched almonds (do not use almond meal or regular flour)
- Powdered sugar â Superfine (caster) sugar blended into powder, or store-bought icing sugar
- Honey â Maple syrup or agave syrup
- Orange zest â Lemon zest, lime zest, or a small splash of vanilla extract
- Donât rush the dough â Almond flour soaks up moisture slowly, so keep squeezing and pinching before changing anything
- Hold back on extra liquid â A dry-looking dough at first is normal and helps keep the cookies soft, not dense
- Use fine almond flour â Blanched, finely ground almond flour gives the smoothest texture
- Roll well in powdered sugar â A generous coating creates that classic crackled look and tender outside
- Press gently â A light thumb press helps them spread just enough without flattening
- Donât overbake â Pale cookies are soft cookies; browning means dryness
- Cool completely â They firm up as they cool, so give them time before eating
- Store the cookies in an airtight container at room temperature for up to 5 days, or freeze them fully cooled for up to 2 months and thaw at room temperature before serving.
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Nutrition
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These cookies are just wow! Thank you for the recipe, the second batch I left in the oven too long and I didn’t realize it. hahaha oh well. But the first batch was sooo delicious!!
Making them again and again.
The feedback from a neighbour who tried one of these cookies was, “Wow!” I cannot agree more with him. I made two batches after reading in the comments that the cookies were so delicious that many were eaten very soon. The cookies were absolutely delicious! Moist, chewy and easy to make. I also learned a new way to coat my cookies in powdered sugar from the video. Thanks Nico!
Bravođđ
these cookies are absolutely deliciousâŠ. Wow
I did need to add a bit more egg white for the dough to form but other than that they are perfect!
These are yummy, and reminiscent of Russian tea cakes. I used a monkfruit/allulose powdered sugar, vanilla extract rather than orange zest, and a sugar-free honey alternative. They are soft, chewy and have a lovely soft vanilla flavor. I might try using 2 Tbsp. of aquafaba in place of the egg white next time, and also putting a dollop of sugar-free jam in the center, since those thumbprints are begging for a little something extra. A delicious recipe that came together just as described. Thank you for the recipe :).
I saw the post this morning and decided I would make them today. They are delicious! I donât know if they are going last to this evening for my family to try. I will definitely be making them again soon.
Thatâs the best complimentâthank you, Samantha!
Iâm glad they were such a hit. Hope you enjoy them just as much the next time you make them (and maybe your family get to taste them too, haha!)
Kindest, Louise
I came across this recipe and since I had all the ingredients I decided to give it a try. I think they came out very flavorful and delicious. The only change I needed to make by using liquid egg whites was using 3 table spoons. I had to mix real well to get the dough intact. I should have used a little more powered suger for coating they still came out great and the flavor was simple and delicious
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Hi Rosetta, thank you so much for sharing your tweaks â thatâs really helpful đ
Glad they still turned out delicious, and I do agree, a little extra powdered sugar is always a good idea. All the best,
Louise
This is a perfect recipe for to make for my next family gathering. Thanks so much!
So wonderful, Jaki, I’m happy you feel inspired! I hope itâs a hit with your family gathering – let me know!!
BEst, Louise
Can I use a flax egg instead of egg whites? Thank you for your recipes and videos, always delicious and appreciated! I make a lot of your soups and salads.
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Thank you so much, Cindy â that means a lot.
I don’t know if a flax egg would work, you can give it a try đ My “worry” is that the texture will be a bit softer and less chewy than with egg whites.
Do let me know if you test it. Thanks again for cooking with us. Kindest,
Louise
I love all your recipes. I enjoy watching all your videos and I thank you for posting!
Oh thank you, Patricia, you are always very kind.
We so appreciate that you are here đ„°