Is there anything better than fresh-baked goods?
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.
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!
Italian Almond Drop Cookies and the Important Stuff
Sugars on this recipe will be a mixture.
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.
Almonds, and Flavoring for Italian Almond Drop Cookies
Trust me, when you make these, they will be ready for a traditional Pittsburgh Wedding Cookie Table!
They end-taste is sweet, with a light crunch and more of a dainty cookie in presentation.
Italian Almond drop cookies are not wafer cookies if yours turn out thin, something went way wrong!
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.
Bake The Cookies On This To Make them right
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?
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.
Spacing Matters with Italian Almond Drop Cookies
Expect your cookies to speed.
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.
Eggs Matter In The Recipe
Your eggs need to be 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 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.
Recipe Here Below and if you make them tag me on Pinterest with your photos @danavento1 #DanaVentoBakes
- 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) 11x15 Baking Sheets
- 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.
Amount Per Serving: Calories: 72Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 18mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 2g
Nutrition information may no be accurate as ingredients used may be different.