Is there anything better than fresh-baked goods?
My authentic Italian almond drop cookies are perfect for holidays, baby showers, and bridal showers, and are definitely wedding cookie table-worthy!

Italian Almond Drop Cookies My Story
When I was growing up, we lived close to an incredible bakery.
Every Sunday we would visit the bakery and get our ‘box’ of delicious treats for the week.
There were scrummy-looking Italian Almond Drop Cookies at the bakery and their taste matched their presentation.
We had them only one time, but I will never forget them.
Then, at one of the parties I was with my then fiance, I tasted Italian Almond Drop Cookies again.
The Italian Almond Drop Cookies were not as nice looking but Oh My Foodgasm on the taste-department.
Years later, I’ve been baking these cookies over and over, more my own version, yet quite close to each I’ve had before.
When they won’t share the recipe…
Why?
As you know, when those older Italians put out a cookie and they know everyone likes it, they never divulge the recipe.
Unfair as it is, there are always ways around it, and I created my own Italian Almond Drop cookies.
No begging for a recipe that would be shared with a few ‘missing’ ingredients!
If it makes those old Italian ladies happy that NO one will ever be able to make what they made, then let them suck it up.
In this world, I paved my own way, and after reading my Nonna’s recipes, taking a few ‘extra’ cookies off the Italian wedding cookie table I’ll tell you now, I nailed it!
Italian Almond Drop Cookies + the Important Stuff
So now I’ll share what makes these wedding cookie table-worthy and why they are easy to make!
First, do know that you will be using a sugar mixture in the recipe.
Both brown and white sugar will be used.
It is really important to combine the butter and sugars first and get it fluffy.
After adding in the egg, again, you will really need to whip this to combine that egg with the sugars and butter.
This makes a difference in the resulting cookie.
Remember that the butter in the recipe is both unsalted and at room temperature.
Do not melt the butter or the batter will not work, let’s just say I learned this the hard way.
Your eggs need to be room temperature and keep reading as I’ll share a tip on this below.
Almonds + Flavoring for Italian Almond Drop Cookies
Trust me, when you make these, they are wedding cookie table-worthy!
The end-taste is sweet, with a light crunch and more of a dainty cookie in presentation.
Italian Almond drop cookies are not wafered cookies if yours turn out thin, something went way wrong!
The almond extract will be the flavoring source, make sure yours is fresh, it makes a difference.
Never drop an Italian Almond Drop cookie onto a warm pan, or it will ruin the setup of the cookie itself.
I love slivered almonds in the recipe.
Use these tips to keep the Italian almond drop cookies from sticking
There’s nothing worse than making a cookie recipe only to have the cookies ending up stuck to the tray.
Really that is just awful.
I don’t know what I hate more, the lost cookie or the lost time scrubbing the pan later?
Don’t worry, if you use parchment paper or silicone mats, you won’t have these issues.
If I could suggest anything, I will tell you to invest in some reusable silicone mats and never bake cookies without them again!
Silicone mats allow for easy cleanup, cookies that don’t slide
Additionally, when you DROP that cookie spoon against the mat it will not STICK to it and drag all the other cookies up in the air.
Italian wedding cookie table-worthy
You can refrigerate the batter before dropping it by the spoonful, but you will not notice much of a difference.
Expect your cookies to spread, but not a lot.
In other words, don’t put these cookies right on top of one another.
Instead, give them a good inch between, spacing and not overcrowding.
How to achieve egg perfection for this recipe.
Your eggs need to be at room temperature to work right.
Simply run your water faucet to the point where your fingers would burn if they were under the water.
Put the eggs in a measure cup or bowl and fill with some of that warm water.
While you get your other ingredients together your eggs are coming to room temperature.
Watch YOUR cookies through the oven door.
Don’t open and close the oven, you lose at least 25° each time you do that and increase the baking time.
Use the oven light to gaze at these beauties.
Your cookies are done with the EDGES are golden brown, don’t let them cook further than that or they will get too crisp.
Allow the cookies to cool on the tray for at least 5 minutes before transferring to the cooling rack.
These cookies can be stored up to a week in an airtight container but I doubt they will stick around that long.
If you want, you can lightly sprinkle with powdered sugar for a different look.
Recipe Here Below and if you make them tag me on Pinterest with your photos @dana_vento #DanaVentoBakes
Italian Almond Drop Cookies
Ingredients
- 1/2 C Butter Unsalted
- 1/4 Granulated Sugar
- Brown Sugar 1/4 C
- Large Egg
- 1 C All-Purpose Flour
- 3/4 C Almond Meal Trader Joe’s Brand is magic every time!
- 1 Tsp Baking Powder
- 2 Tsp Almond Extract
- 1/2 C slivered almonds
- Stand Mixer or Hand Mixer
- Parchment Paper Or Silpat
- 2 11×15 Baking Sheets
Instructions
- Preheat oven to 350° F
- Prepare baking trays with either parchment paper or silicone mats.
- In a separate bowl mix baking powder, flour, almond meal, salt and set aside.
- Via stand mixer (or hand mixer) add butter, brown sugar and white sugar and cream till fluffy, which means at least 4 minutes on medium-high speed.
- Scraping the sides as needed.
- Add in the eggs and again combine well.
- Next, almond extract.
- Last, take the dry mix of baking powder, salt, almond meal, and flour and add it little by little to the wet mixture keeping the speed low and then increasing speed once all contents are lightly combined.
- Mix to combine well.
- Once complete, fold in slivered almonds.
- Using a cookie scoop or a mini scraper and tablespoon, drop by the spoonful onto prepared tray.
- Bake in the oven for 11-13 minutes until the cookies are golden brown on the exterior edges.
- Remove and allow cookies to cool on the baking pan for about 5 minutes.
- Once time has passed, move cookies to a cooling rack for an additional 30 minutes to an hour.
Recipe updated 12/2021
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