This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.
Italian Almond Cookies are soft cookies filled with almond flavor and dipped in an almond icing. A sweet treat that is perfect for holidays, celebrations and any occasion in between.
I went back to my Grandma's Italian background and made this special cookie! They are like little pieces of pillowy and 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 is the seed from an anise plant. It has a black licorice flavor and it is a very distinct and pungent flavor. The flavoring is very common in Italy, Spain and Portugal. However, my family prefers the almond flavoring so that's what we roll with. Now that you had a little history lesson, lets go bake some delicious cookies!
This post was originally posted on 12/19/2015 and updated on 12/02/2020.
Italian Almond Cookie Ingredients
- Salted Butter
- Sugar
- Eggs
- Pure Almond Extract
- Baking Powder
- Unbleached All Purpose Flour
- Milk
- Powdered Sugar
- Sprinkles
Can I substitute the Almond Extract?
Absolutely! You can substitute with Vanilla Extract, Lemon Extract or Anise Extract. Use the same amount of vanilla or lemon as called for almond. If using anise, only use half of the amount called for. Anise has a much more pungent flavor.
How to Make Italian Almond Cookies
Step 1: Make the Dough
In a stand mixer or with a hand beater, cream together the butter and sugar until fluffy. Add the eggs, one at a time, beating well after each egg then beat in almond extract. Add the flour and milk alternately until the dough is completely combined.
Step 2: Bake the Cookies
Using a small cookie scoop, place cookies 2 inches apart on a parchment lined cookie sheet. Then take each cookie drop and roll it into a smooth ball. Bake in a 350° oven for 10-12 minutes. The cookies should not be browned, they will only have a slight golden brown on the bottoms. Let cool on pan for 2 minutes and then remove to wire rack to cool completely.
Step 3: Ice Cookies
Once the cookies are completely cooled, whisked together the powdered sugar, almond extract and milk. Dip the tops of the cookies into the icing and sprinkle with desired nonpareils or sprinkles. Let cookies rest until icing has hardened.
Can Italian Almond Cookies be Frozen
Yes, these cookies freeze very well. Once the icing has set and hardened, layer the cookies between wax or parchment paper in a freezer safe air tight container. I have noticed that when I thaw these cookies, sometimes the sprinkles will bleed a little bit. To avoid that, you can freeze the cookies without the icing. Then ice and decorate them after they have completely thawed.
More Holiday Cookie Recipes
- Confetti Sugar Cookies
- Frosted Pumpkin Drop Cookies
- Peanut Butter Temptations
- Sugar Cookie Cut Outs
- Gingerbread Men
- Pumpkin Chocolate Chip Cookies
- Butter Spritz Cookies
- Homemade Oatmeal Cream Pies
Treat your family, guests and self to these delightful Italian Almond Cookies that are perfect for any occasion and let me know how much everyone enjoys them in the comments below! Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing! If you like what you see, please share with your friends and family!
Don’t forget to pin the recipe for later!
Italian Almond Cookies
Ingredients
- 1 cup butter
- 1 cup sugar
- 6 eggs
- 1½ tablespoons pure almond extract
- 2 tablespoons baking powder
- 5 cups unbleached all purpose flour
- ¼ cup milk
Icing
- 4 cups powdered sugar
- ¼ cup milk
- 1 teaspoon pure almond extract
- Preferred decorating sprinkles
Instructions
- Preheat oven to 350 degrees.
- In a stand mixer or large bowl with hand beater, cream together butter and sugar.
- Add eggs, one at a time, beating well after each egg.
- Beat in almond extract and baking powder.
- Add flour and milk alternatively until dough is mixed well.
- Using a cookie scoop, drop cookies onto parchment lined cookie sheets. Then gently roll the dough into smooth balls.
- Bake for 10-12 minutes. Cookies should not brown, the bottoms will be a bit golden is all.
- Let cool a few minutes on pans and remove to wire rack to finish cooling.
Icing
- Whisk together the powdered sugar, almond extract and milk together.
- Dip the tops of the cookies in the glaze and rest on wire rack or wax paper. Do a few cookies at a time and then add desired decorations before the glaze hardens.
- Let icing set and harden before storing cookies.
Cindy says
Love this recipe. Can I halve the ingredients to make less?
Heather says
Absolutely!!!
Margaret says
I love these cookies I make them all the time but using anise ,( a lot dont like anise so thought I try these ) but the dough was a little moist and cookies spread more than I like I put dough in refrigerator to stiffen up some could I use more flour or less egg instead also im at 3250 ft alt thank you
Heather says
Thank you!! The dough is a sticky dough, but they should puff more than they spread. I would first try baking them at 375F for 6-8 minutes since you are higher up in altitude. If that doesn't work you can tweak the recipe. I would start by adding just a touch more flour. Hope that helps! Let me know how it goes. 🙂
Stephanie Garner says
Do you use all 5 cups of flour? Or just until consistency is right? I’m at 3 cups and it looks good….
Heather Warburton says
Yes use all 5 cups of flour, adding it a cup at a time alternately with the milk. Hope that helps!
Tina says
The comment about freezing wasn’t answered. Can the dough be frozen before shaping into cookies. Or can can you just freeze the finished cookie?
Heather Warburton says
Freezing instructions are in the blog post. These cookies freeze great!!! I freeze them already baked. If you want to use sprinkles, I suggest freezing the baked cookies without the icing. Add the icing and sprinkles once they're thawed that way the dye from the sprinkles doesn't bleed when thawing.
Lee says
Does the butter have to be room temp?
Heather Warburton says
Yes it works best if the butter is softened to room temperature. Enjoy!
Diane says
Can these be frozen? And at what stage is the best for the freezing if freezing is possible?
Linda says
Love these. Always a hit. They freeze beautifully.
Lauren says
I have been making these for over 50 years using my grandma’s recipe. Only slight differences in the 2 recipes. We also use almond instead of anise.
Heather Warburton says
Aren’t they so good? We just love them!!! 🙂
Lisa says
Great! Thanks!
Lisa says
Can I use Almond milk for both cookie and frosting in place of dairy milk?
Heather Warburton says
Yes almond milk will work. 🙂