These Traditional Christmas Cookies have a cozy Italian almond twist that fills the kitchen with sweet, toasty aroma. They bake up with crackly tops, a chewy center, and delicate citrus notes that feel like the holidays in every bite.
Why You’ll Love This Traditional Christmas Cookies (Italian Almond Cookie Recipe)
- Chewy centers with lightly crisp edges that taste like a bakery classic
- Simple pantry ingredients and naturally gluten-free
- Real almond flavor brightened with citrus zest
- Beautiful crackled tops that look stunning on cookie trays
- Freezer-friendly and perfect for gifting
Traditional Christmas Cookies (Italian Almond Cookie Recipe) Ingredients & Substitutions
- Almond flour: 2 1/2 cups (250 g) superfine blanched almond flour. Sub: finely ground blanched almonds.
- Granulated sugar: 1 cup (200 g). Sub: 3/4 cup sugar + 1/4 cup light brown sugar for deeper caramel notes.
- Powdered sugar: 1/4 cup (30 g) in the dough, plus extra for rolling and dusting. Sub: roll in superfine sugar for a different finish.
- Kosher salt: 1/2 tsp to balance sweetness. Sub: 1/4 tsp fine sea salt.
- Egg whites: 2 large (about 60 g), room temperature. Sub: carton egg whites work, but weigh for accuracy.
- Almond extract: 1 tsp for classic flavor. Sub: 1/2 tsp plus 1 tsp Amaretto liqueur.
- Vanilla extract: 1 tsp for warmth. Sub: vanilla bean paste.
- Citrus zest: 1 tsp lemon or orange zest. Sub: 1/2 tsp each lemon and orange.
- Optional add-ins: 1 tbsp honey for extra chew, or 1 tbsp Amaretto for depth.
- Optional coatings: 1 cup sliced almonds or 1 cup pine nuts for an elegant finish.
Step-by-Step Instructions to Make Traditional Christmas Cookies (Italian Almond Cookie Recipe)
Prep the pans and oven
Preheat to 325°F (165°C). Line 2 sheet pans with parchment. Position a rack in the center.
Whisk the dry ingredients
In a bowl, whisk almond flour, granulated sugar, powdered sugar, and salt until evenly combined and lump-free.
Make the almond batter
In a separate bowl, whisk egg whites until frothy and slightly opaque, 30 to 45 seconds. Stir in almond extract, vanilla, and citrus zest. Pour wet into dry and fold with a spatula until a thick, sticky paste forms. If using honey or Amaretto, fold it in now.
Rest the dough
Let the mixture sit 10 to 15 minutes. This hydrates the almond flour for a chewier center and easier rolling.
Shape and coat
Place powdered sugar in a shallow bowl. With damp hands or a small scoop, portion 1 tbsp mounds. Roll into balls, then coat generously in powdered sugar. For a festive finish, press one side into sliced almonds or pine nuts.
Bake to perfection
Arrange on prepared pans, spacing 2 inches apart. Bake 15 to 18 minutes until tops are crackled and edges show just a hint of golden color. Rotate the pan once for even baking.
Cool and finish
Cool on the pan 5 minutes, then transfer to a rack. Dust with a little more powdered sugar if desired.
Tips for Success
- Weigh ingredients for accuracy, especially almond flour and egg whites.
- Do not overbake. Pull them when edges barely color to keep centers chewy.
- If dough feels too sticky, chill 10 minutes or lightly oil or dampen your palms.
- Room temperature egg whites incorporate more evenly for consistent texture.
- For taller cookies, add 1 to 2 tbsp more almond flour if the batter looks loose.
Variations of Traditional Christmas Cookies (Italian Almond Cookie Recipe)
- Pignoli style: Skip powdered sugar and press dough balls into pine nuts before baking.
- Ricciarelli inspired: Shape into diamonds, roll in powdered sugar, and add extra orange zest.
- Chocolate-dipped: Once cool, dip half in melted dark chocolate and sprinkle with crushed almonds.
- Citrus-cardamom: Add 1/4 tsp ground cardamom and double the orange zest.
- Espresso almond: Stir in 1 tsp instant espresso powder for a mocha twist.
Serving Suggestions: What to Pair with Traditional Christmas Cookies (Italian Almond Cookie Recipe)
- Espresso, cappuccino, or hot cocoa for cozy contrast
- Vin Santo, Marsala, or a late-harvest white for dessert boards
- Fresh berries and whipped cream for an easy plated dessert
- Holiday cookie platters with shortbread and ginger cookies
Storage & Reheating Instructions
- Room temperature: Store airtight up to 5 days with parchment between layers.
- Freeze: Freeze baked cookies up to 2 months. Thaw at room temperature, then dust with fresh powdered sugar.
- Refresh: Warm on a sheet pan at 300°F for 3 to 4 minutes to revive the exterior.
- Make ahead: Dough can rest, covered, in the fridge up to 24 hours. Let stand 10 minutes before shaping.
Memories Made Around the Table
Every December, I set out a plate of these almond-flecked beauties and the whole house quiets for that first warm bite. The citrus, the crackle, the soft center they are the cookies my family asks for first.
FAQs
Can I use almond meal instead of almond flour? Yes, but the texture will be slightly coarser and darker. If using almond meal, add 1 to 2 tsp extra egg white if the dough feels dry.
Why did my cookies spread too much? The dough may have been warm or the egg whites too large. Chill the dough 10 minutes, weigh ingredients, and bake on parchment-lined cool pans.
Are these cookies gluten-free? Yes, they are naturally gluten-free. Verify that your powdered sugar and extracts are certified gluten-free if needed.
Can I make them without almond extract? You can. Use extra vanilla and more citrus zest for aroma, or a splash of Amaretto for almond character.
Do I need to whip the egg whites to peaks? No. Lightly frothy is enough. You are making a paste, not a full meringue.
Final Thoughts
These Traditional Christmas Cookies bring classic Italian almond joy to every celebration. Keep a batch in the freezer, dust with sugar, and watch them disappear from your holiday table.
Traditional Christmas Cookies: Italian Almond Cookies
Equipment
- 2 Sheet pan
- 1 Parchment Paper for lining pans
- 2 Mixing Bowl
- 1 Whisk
- 1 Spatula
- 1 Small cookie scoop (optional)
- 1 Cooling rack
Ingredients
Cookie Dough
- 2.5 cup almond flour superfine blanched
- 1 cup granulated sugar
- 0.25 cup powdered sugar plus extra for rolling and dusting
- 0.5 tsp kosher salt
- 2 large egg whites room temperature
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 tsp citrus zest lemon or orange
Optional Add-ins
- 1 tbsp honey for extra chew
- 1 tbsp Amaretto for depth
Optional Coatings
- 1 cup sliced almonds for coating
- 1 cup pine nuts for coating
Instructions
Prep the pans and oven
- Preheat to 3251765b0C). Line 2 sheet pans with parchment. Position a rack in the center.
Whisk the dry ingredients
- In a bowl, whisk almond flour, granulated sugar, powdered sugar, and salt until evenly combined and lump-free.
Make the almond batter
- In a separate bowl, whisk egg whites until frothy and slightly opaque, 30 to 45 seconds. Stir in almond extract, vanilla, and citrus zest. Pour wet into dry and fold with a spatula until a thick, sticky paste forms. If using honey or Amaretto, fold it in now.
Rest the dough
- Let the mixture sit 10 to 15 minutes. This hydrates the almond flour for a chewier center and easier rolling.
Shape and coat
- Place powdered sugar in a shallow bowl. With damp hands or a small scoop, portion 1 tbsp mounds. Roll into balls, then coat generously in powdered sugar. For a festive finish, press one side into sliced almonds or pine nuts.
Bake to perfection
- Arrange on prepared pans, spacing 2 inches apart. Bake 15 to 18 minutes until tops are crackled and edges show just a hint of golden color. Rotate the pan once for even baking.
Cool and finish
- Cool on the pan 5 minutes, then transfer to a rack. Dust with a little more powdered sugar if desired.