These traditional Italian cookies are soft and chewy and taste just like marzipan. I prefer to use unblanched almost flour for a more rustic brown-speckled cookie, but feel free to use blanched almond flour if that’s what you’ve got on hand..
- 2 cups unblanched almond flour
- 1 cup sugar
- 2 tbsp corn starch
- 2 large egg whites
- 1/4 tsp salt
- 1/2 tsp almond extract
- 1/2 cup icing sugar
- Preheat oven to 300F. Line two large baking sheets with parchment paper or silicone liners.
- In a large bowl, sift together the almond flour, sugar, and corn starch.
- In a second bowl, whisk the egg whites and salt until foamy and just shy of forming soft peaks. Whisk in the almond extract. Add the dry ingredients and stir until everything comes together into a soft, sticky dough, kneading with your hands if necessary.
- Lightly dust your hands with icing sugar. Using a tablespoon measure, scoop out the dough and roll into 1-inch balls, dusting your hands with icing sugar as needed to keep the dough from sticking. Arrange the dough balls on prepared baking sheets, leaving an inch of space between the cookies.
- Let the cookies rest for 15 minutes while the oven finishes preheating, then bake for 20-22 minutes or until the tops are crackled and dry. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool off completely. Store the cooled cookies in airtight containers until ready to eat – they’ll keep up to 2 weeks, assuming you don’t polish them off in one sitting.
If making these cookies for Passover, use tapioca flour or potato starch instead of the corn starch, and make sure your icing sugar is kosher for passover.
- Category: Dessert
- Cuisine: Italian