A simple recipe for Italian style almond biscuits, these Chewy Almond Cookies are delicately sweet and packed with the rich flavour of roasted almond. Hot baked cookies ready in less than 30 minutes? Yes please!
These are not your average almond bikkies.
In fact, I’d almost argue they’re the end result of what would happen if chewy amaretto biscuits and crunchy nutty baklava got together and had delicious cookie babies.
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Our housemate’s mum makes the best Italian-style almond biscuits, and every time she gave us a batch we’d be in brief, delicious, cookie heaven… til we devoured them all, that is. In about two minutes flat mind you. So rather than waiting around desperately for her to make another batch, we figured it was high time to get in the kitchen and whip up some cookies all of our own.
Lyn’s recipe calls for fine ground almond flour, but we mixed things up and decided to play around with crushing our own roasted almonds instead. They were, of course, more coarse than almond flour, but the end result was a flatter, nuttier cookie with a crunchier texture and an intense burst of almond flavour!
devoured cooked a few batches of these chewy almond cookies now and have 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.
But the best thing about it (apart from loads and loads of cookies to eat!) is that every single time our kitchen is filled with that heartwarming, cosy aroma of fresh baked cookies and toasty roasted almond.
That’s like the best incense ever in my books! ????
Now we’re off to put the kettle on and put our feet up with a hot tea and a chewy almond cookie (or two.. or three).
- 1 cup roasted almonds crushed
- 2 egg whites lightly whisked
- ¾ cup caster sugar
- 1 tsp vanilla essence
- 1 tsp almond essence
- ¼ cup icing sugar
- Preheat oven to 180˚ degrees (or 160˚ degrees fan forced) and line your favourite baking tray with baking paper.
- Place your ground almonds, egg whites, caster sugar and essences in a bowl and mix well with a fork.
- Sprinkle your icing sugar on chopping board or plate.
- Roll a small scoop of mixture into a small ball and coat generously with icing sugar.
- Bake for around 10 to 15 minutes, until the outsides are nicely crispy yet the cookies are still soft inside.