Cookie #6 are these amazing Italian Almond Cookies. I went back to my mother’s Italian background and made a special cookie! These are my 2nd favorite cookie for Christmas. They are like little pieces of soft eggy shortbread numminess! Yes, I just made some those names up, but they describe the cookies so perfectly!
The recipe I found for these Italian Almond Cookies actually called for anisette and not almond. Anisette is the flavoring from aniseed, which the seed from a anise plant. It has a black licorice flavor and it is a very distinct flavor. The flavoring is very common in Italy, Spain and Portugal. However, this time of year for the holidays, I prefer almond flavoring. Now that you had a history lesson today, lets get back to the delicious cookies!
The Italian Almond Cookies are dipped in a simple glaze and can be decorated to your preference for any holiday! They freeze very well, which make them a perfect Christmas Cookie because you can make them ahead of time before all the hustle and bustle gets the best of you! It happens to the best of us!!
- 1 cup butter
- 1 cup sugar
- 6 eggs
- 1-1/2 tablespoons almond extract
- 2 tablespoons baking powder
- 5 cups unbleached all purpose flour
- 1/4 cup milk
- 4 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon almond extract
- Preferred decorating sprinkles
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream together butter and sugar.
- Add eggs, one at a time, beating after each egg.
- Add almond and mix.
- Add baking powder and mix.
- Let mixture rest for one minute.
- Add flour and milk alternatively until dough is mixed well.
- Using a cookie scoop, drop cookies onto an ungreased baking sheet.
- Bake for 10-12 minutes. Cookies should not brown, the bottoms will be a bit golden is all.
- Let cool a few minutes and remove to wire rack to finish cooling.
- For the glaze, whisk together the powdered sugar, almond extract and milk together. Dip the tops of the cookies in the glaze and rest on wax paper. Do a few cookies at a time and then add desired decorations before the glaze hardens.