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Italian Almond Drop Cookies

Italian Almond Drop Cookies

dana vento
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 sugar first and get it fluffy. 
After adding in the egg, again, you will really need to whip this to combine that egg with the sugar 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 wedding cookie table-worthy! 
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? 
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. 
Prep Time 10 minutes
Cook Time 13 minutes
Additional Time 8 minutes
Total Time 31 minutes
Course Recipes
Cuisine dessert
Servings 32
Calories 72 kcal

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 11x15 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.
    Italian almond drop cookides
  • 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.