Italian Almond Christmas Cookie Recipe

Round cookies coated in powdered sugar with an almond sliver in the center of them arranged on a round plate.

Soft, sweet, and full of almond flavor, these Italian almond Christmas cookies bring that nostalgic old-world charm to your holiday baking. They bake up with a tender, chewy center and a light, crisp exterior, and they’re naturally gluten-free — making them a great option for any holiday cookie tray.

Course Desserts

Cuisine Italian

Diet Gluten Free

Prep Time 10

Cook Time 15

Servings servings

Calories 257kcal

Author Diane Gail

Ingredients

2 1/2 cups almond flour superfine
1 cup granulated sugar
2 large egg whites
pinch salt
1 teaspoon almond extract
1/4 cup confectioner's sugar
20 almond slivers

US Customary - Metric

Instructions

Whisk dry ingredients: Combine almond flour and granulated sugar to create a smooth, even base for the dough.
Beat egg whites: Use an electric mixer to whip the whites and salt until firm peaks form that hold their shape.
Add extract: Gently whisk the almond extract into the whipped egg whites to blend the flavor evenly.
Combine in intervals: Add the flour mixture to the whites in three additions, folding gently so the dough stays airy.
Portion dough: Use a cookie scoop to create even portions, then roll each into a ball.
Flatten cookies: Press each dough ball with the bottom of a glass to create a uniform, even thickness.
Coat and top: Roll each flattened cookie in confectioner’s sugar, place on a silicone-lined baking sheet, and press an almond sliver into the top, if using.
Bake cookies: Bake at 350°F (177°C) for 15–20 minutes, until the bottoms turn lightly golden brown.
Cool completely: Let cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool fully.

Notes

Use an electric mixer: Beating egg whites by hand takes time and effort; a mixer makes the process quick and consistent.
Lighten the sugar coating: Stir the confectioner’s sugar between batches so the coating stays fluffy and doesn’t clump.
Let cookies rest: Leaving them on the baking sheet after baking helps them firm up before moving to a rack.
Keep sizes even: A cookie scoop creates uniform portions so the cookies bake at the same rate.
Freeze successfully: Freeze cookies on a silicone mat, transfer to an airtight container, and dust with fresh confectioner’s sugar after thawing for the cleanest finish.

Nutrition