Italian Almond Cookies – Easy 4-Ingredient Recipe
These Italian almond cookies are a classic, bakery-style treat made with just four simple ingredients. They have a lightly crisp exterior, a soft and chewy center, and a rich almond flavor that feels elegant yet comforting. Naturally gluten-free and incredibly easy to prepare, this recipe is perfect for both beginner bakers and experienced home cooks.
If you’re looking for an easy 4-ingredient Italian almond cookies recipe that’s reliable, traditional, and full of flavor, this version is a must-try.
Why This 4-Ingredient Almond Cookie Recipe Works
- Only 4 basic ingredients
- Naturally gluten-free (no wheat flour)
- No butter or oil needed
- Soft, chewy centers with a delicate crisp shell
- Minimal prep, maximum flavor
These cookies are inspired by traditional Italian almond baking and are similar in texture to soft amaretti, but with a simpler method and a cleaner almond taste.
Ingredients (Makes About 30 Cookies)
- 4 large egg whites, at room temperature
- 300 g finely ground almonds (almond flour)
→ about 3 cups almond flour - 160 g superfine sugar (or less)
→ about ¾ cup + 2 tablespoons superfine sugar - 1 teaspoon baking powder
- Extra powdered sugar, for coating – option
How to Make Italian Almond Cookies
Step 1: Prepare the Dough
Place the egg whites in a large mixing bowl and whisk lightly until just foamy. Do not whip to stiff peaks. Add the almond flour, superfine sugar, and baking powder. Mix until a thick, sticky dough forms. The dough should be soft but able to hold its shape.
Cover the bowl and refrigerate the dough for 20–30 minutes. Chilling helps control spreading and improves the final texture.
Step 2: Shape the Cookies
Preheat the oven to 180°C / 350°F. Line a baking tray with parchment paper.
Using a spoon, scoop small portions of dough onto the prepared baking tray. You can shape the dough into walnut-sized balls with slightly damp hands, but it’s not necessary — the cookies can also be left with a more rustic, irregular shape. If shaping into balls, roll them in superfine sugar before placing them on the tray, leaving space between each cookie.
Step 3: Bake
Bake for 14–16 minutes, or until the cookies develop light cracks on the surface and just begin to turn pale golden. The centers should remain soft and chewy, not dry or browned.
Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
Texture and Flavor
- Soft and moist inside
- Lightly crisp exterior
- Delicate almond aroma
- Balanced sweetness, not overpowering
As the cookies cool, they set slightly while staying tender in the center.
Storage Tips
Store Italian almond cookies in an airtight container at room temperature for up to 5 days. They also freeze well and can be thawed at room temperature before serving.
Frequently Asked Questions (FAQ)
Are Italian almond cookies gluten-free?
Yes. These cookies are naturally gluten-free because they are made with almond flour instead of wheat flour.
Can I use granulated sugar instead of superfine sugar?
Yes. For best results, blend granulated sugar briefly to make it finer before using.
Why is my dough very sticky?
This dough is meant to be sticky. Chilling it for 20–30 minutes makes it much easier to shape.
Can I freeze these cookies?
Yes. Once fully cooled, freeze them in an airtight container for up to 2 months.
Are these similar to amaretti cookies?
Yes. They are similar to soft amaretti, with a chewy center and light crust.
Final Thoughts
This Italian Almond Cookies – Easy 4-Ingredient Recipe proves that simple ingredients can create something truly special. With no flour, no butter, and minimal effort, these cookies deliver classic Italian flavor in every bite. Whether you bake them for holidays, guests, or a cozy afternoon treat, they’re guaranteed to impress.