Italian Almond Cookies

Italian Almond Cookies copy

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!!


Italian Almond Cookies

Italian Almond Cookies


  • 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


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, cream together butter and sugar.
  3. Add eggs, one at a time, beating after each egg.
  4. Add almond and mix.
  5. Add baking powder and mix.
  6. Let mixture rest for one minute.
  7. Add flour and milk alternatively until dough is mixed well.
  8. Using a cookie scoop, drop cookies onto an ungreased baking sheet.
  9. Bake for 10-12 minutes. Cookies should not brown, the bottoms will be a bit golden is all.
  10. Let cool a few minutes and remove to wire rack to finish cooling.
  11. 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.




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