These Italian Almond Cookies are a soft but slightly chewy cookie that is loaded with orange and almond flavor then dusted with powdered sugar for that little extra bit of sweetness. The perfect accompaniment to tea or coffee.
Italian Almond Cookies
Ingredients:
- 1 1/2 Cups slivered almonds
- 1 Cup shelled pistachio nuts
- 2 1/2 Cups powdered sugar
- 1/4 Cup all purpose flour
- 1 Tablespoon finely shredded orange peel
- 2 Teaspoon finely shredded lemon peel
- 1/4 Teaspoon baking powder
- 1/4 Teaspoon salt
- 2 Egg whites
- 1/2 Teaspoon pure almond extract
- 1/2 Teaspoon pure vanilla extract
- Powdered sugar for dusting
Instructions:
- Combine the slivered almonds, pistachios and 1/2 cup of powdered sugar in the bowl of a food processor. Cover and process until nuts are finely ground but still dry. Add 1 1/2 cups of powdered sugar, the flour, orange peel, lemon peel, baking powder and salt. Once again pulse to combine.
- To the bowl of a stand mixer fitted with a whisk attachment, add the egg whites, almond extract and vanilla extract. Mix on medium speed until soft peeks form. Gradually add the remaining 1/2 cup of powdered sugar and beat until medium stiff peeks form. Gently fold nut mixture into egg whites until a dough forms.
- Line a small shallow casserole dish with plastic wrap. With damp hands, shape dough into a 12” x 6” rectangle. Wrap dough in plastic wrap and chill overnight in the refrigerator.
- Preheat the oven to 350º. Line a baking sheet with parchment paper. Unwrap chilled dough. Using a sharp knife, cut dough into 2” x 2” squares. Cut each square in half diagonally to form triangles. Place triangles on prepared baking sheet 1” apart.
- Place in preheated oven and bake for 10 to 12 minutes or until bottoms are a golden brown. Transfer to a wire rack. Sift additional powdered sugar over warm cookies. Cool completely then serve.
- Enjoy.
