Hot baked biscuits in less than 30 minutes? Yes please! Here’s a simple recipe for Italian Almond Biscuits. They are chewy, delicately sweet and packed with the rich flavour of roasted almond.
Why We Love This
A lot of Italian almond biscuit recipes require you to whip the egg whites before mixing and baking. We skip this step and the results are perfection in a biscuit and a lot of saved time!
Having no wheat flour, the texture is so different to regular biscuits. We love the use of almond flour in this for the rich nutty flavour and texture.
Related: Koulourakia Greek Easter Cookies / Italian Cuddura Biscuits
What are Italian Almond Biscuits?
A type of macaroon, these light and nutty biscuits are sometimes referred to as Ricciarelli or Amaretti Cookies. There are many variations, but they’re essentially crispy, light cookies with a chewy, soft centre.
While these are traditionally eaten in Italy at Christmas, and accompanied by a dessert wine might we add! We say they’re good any time of year.
If you want to use almonds and make your own almond flour, we’ve whittled the preparation process down to less than 10 minutes to crush the almonds, blend with sugar, egg whites and almond essence, and roll up into little icing sugar coated cookie ball morsels. Just as a time comparison.
For a crunchy almond biscuit, try our cantucci (Italian almond biscotti) instead!
What You’ll Need
Almond flour
and almond essence
are probably the two ingredients you may not already have on hand, otherwise the rest are pantry staples!
How to make Italian Almond Biscuits:
Preheat oven to 180˚C (350˚F) and line your baking tray with baking paper. Place your almond flour, egg whites, caster sugar and essences in a bowl and mix well with a fork.
Sprinkle your icing sugar on chopping board or plate. Spoon a small scoop of mixture onto the board and coat generously with icing sugar while gently rolling into a ball.
Bake for around 15 minutes, until the outsides are nicely crispy yet the cookies are still soft inside.
Wandercook’s Tips
- Crispy Tip – If you want crispier biscuits, cook them for a few minutes longer.
- Runny? -The mixture will be quite runny, and that’s completely normal.
- Leftover egg yolks? Make Italian almond crescent cookies next!
FAQs
You don’t have to whip the egg whites in this recipe. You can if you like, but it’s not necessary if you want to save time. Why not try both ways and see what you prefer?
Yes, almond flour is finely ground almonds. So you can use either. The first time we cooked it we ground the almonds ourselves, and the second time around we used almond flour. Both work!
Yes! You can freeze Italian almond biscuits and thaw them out as you want them or you can keep them in a sealed container for up to a week either on the bench or in the fridge. We kept ours out on the bench in our biscuit jar.
Yes! As it uses almond flour instead of wheat flour, this is okay to cook for you or gluten-free friends.
Variations
- If you can’t find almond flour, you can finely ground almonds instead. In a pinch, you could also sub for pecans or walnuts however the outcome and flavour would be quite different.
- You can pop a whole almond in the centre of each biscuit to make their presentation a little fancier.
More delicious recipes to try next:
★ Did you make this recipe? Please leave a comment & star rating below!
Ingredients
- 1½ cups almond flour or finely ground almonds
- 2 egg whites lightly whisked
- ¾ cup caster sugar / superfine sugar
- 1 tsp vanilla essence
- 1 tsp almond essence
- ¼ cup icing sugar / powdered sugar
Instructions
- Preheat oven to 180˚C (350˚F) and line your baking tray with baking paper.
- Place your almond flour, lightly whisked egg whites, caster sugar and vanilla essence and almond essence in a bowl and mix well with a fork.1½ cups almond flour, 2 egg whites, ¾ cup caster sugar / superfine sugar, 1 tsp vanilla essence, 1 tsp almond essence
- Sprinkle your icing sugar on a chopping board or plate.¼ cup icing sugar / powdered sugar
- Spoon a small scoop of mixture onto the board and coat generously with icing sugar while gently rolling into a ball.
- Bake for around 15 minutes, until the outsides are nicely crispy yet the cookies are still soft inside.
Video
Recipe Notes
- If you want a crispier result, cook it for a few minutes longer.
- The mixture will be quite runny, and that’s completely normal.
- Do you have to whip the egg whites? You don’t have to whip the egg whites in this recipe. You can if you like, but it’s not necessary if you want to save time. Why not try both ways and see what you prefer?
- Is almond flour the same as ground almonds? Yes, almond flour is finely ground almonds. So you can use either. The first time we cooked it we ground the almonds ourselves, and the second time around we used almond flour. Both work!
- Can you freeze these cookies? Yes! You can freeze them and thaw them out as you want them or you can keep them in a sealed container for up to a week either on the bench or in the fridge. We kept ours out on the bench in our biscuit jar.
- Is this a gluten-free recipe? Yes! As it uses almond flour instead of wheat flour, this is okay to cook for you or gluten-free friends.
- If you can’t find almond flour, you can finely ground almonds instead. In a pinch, you could also sub for pecans or walnuts however the outcome and flavour would be quite different.
- You can pop a whole almond in the centre of each biscuit to make their presentation a little fancier.
Nutrition
34 Comments
Kelly
04/04/2023 at 7:20 pmThese were sensational! I will definitely make again. I added the zest of 2 lemons, and a tablespoon on poppyseeds (just to give them a twist!). Everyone LOVED them – adults & kids alike! So easy, delicious & gluten free, thank you!
Wandercooks
05/04/2023 at 8:06 amOh you’re very welcome! Cute idea with the poppy seeds too. 😀