I have had this recipe in the back of my recipe book for well over two years and decided it was finally time to give it a try. With the holidays coming up, I am always in need of new cookie recipes. This one reminds me of my favorite almond cookies from my days working at the local coffee shop, Bella Bru, while in high school. These little cookies are filled with tons of almond flavor and are perfect to enjoy with your morning coffee or as an after dinner treat!
Italian Almond Cookie
3 egg whites
1 (16-oz) package Bob’s Red Mill Finely Ground Almond Meal
1 1/2 cups sugar
2 tsp pure almond extract
1/4 teaspoon salt
1 cup sliced almonds
1. Beat egg whites until foamy in a large bowl. Stir in almond meal, sugar, almond extract and salt; cover and refrigerate for at least 2 hours to chill.
2. Preheat oven to 300F and line 2 baking sheets with parchment paper. Press almonds with your fingers to break into smaller pieces. Shape dough into 1 1/2-inch crescents and roll in almonds; place on baking sheets.
3. Bake for 20 minutes for softer or 30 minutes for firmer cookies. Dust with powdered sugar.