A few years ago, we were visiting friends, and they had a plate of Christmas cookies on the table.
If you put a plate of cookies in front of me, I’m going to explore them all, and I’m glad I did.
Below is a platter of keto and non-keto cookies for Christmas and New Year’s.
One cookie that stood out was these soft, butter Italian almond cookies with a sweet flavour.
The Italian almond cookies were round and dusted with icing sugar with a toasted almond on top.
They reminded me of the Holiday Snowballs that I make but with an amaretto flavour.
I absolutely love amaretto, but I did not use it in this recipe since almond extract is typically used.
At least that’s what the hostess of the Christmas gathering told me.
You see, I can talk forever about recipes because I like to learn about traditions so I can learn.
This type of cookie is also known as an Italian Amoretti cookie or Italian Amaretti cookie.
Today, let’s talk about my Keto version of the Italian Almond Cookie.
Keto Italian Almond Cookies Recipe
This is an extremely easy Christmas cookie to make if you’re someone who isn’t a fan of baking.
The Italian almond cookie batter contains very few ingredients and bakes in 5-7 minutes.
If you know about baking cookies in the oven, it’s easy to bake them too much where they become crunchy,
You don’t want to do that with these Italian almond cookies because the texture needs to be pillow-soft.
Below are the main ingredients you will need for the Italian almond cookies recipe.
- Almond flour
- 1 cup of sugar-free icing sugar ( I used erythritol granuals and blend it to an icing sugar consistency)
- 3 egg whites
- Grated zest of one lemon
- 1/4 tsp salt
- 1 tablespoon pure vanilla extract
- 1 tablespoon almond extract
- Raw whole almonds
- Sugar-free icing for dusting the finished cookie
That’s all you’ll need, and if you don’t have a lemon to zest, you can leave it out. I find the acidity in the lemon makes the flavours stand out.
How To Make Keto Italian Almond Cookies
I lined the cookies on a parchment-lined baking sheet using a small ice-cream scoop.
Preheat the oven to 325 degrees and bake for 5-7 minutes until the bottom is slightly golden.
After removing the Italian almond cookies from the oven, I dust them with the sugar-free icing sugar.
From there, you stick one toasted almond in the middle of the cookie and let them cool before eating.
Like all almond flour cookies I’ve ever made, I find they are best eaten a day later.
That could be a pure preference for me, but you can eat them whenever you’d like.
The Italian almond cookies batter made approximately 22-25 cookies.
If you freeze them, it’s best to powder them with more icing sugar once you plate them for your guests.
How To Roast Raw Almonds
I put them on a baking sheet lined with parchment paper to toast the raw almonds.
Toasting them slowly will yield the best results, keeping the oven temperature around 250 degrees.
You can also add olive oil, mix the nuts around to cover them and add salt.
It’s hard to tell if the almonds are toasted, but I test them by giving one a bite.
When you taste that the almond has a bite to it, then they are ready to be pulled out to cool.
The great thing about roasting almonds is that once they cool and you don’t feel crunchy enough, you can put them back in the oven.
Remember that every oven is different, so it’s always a good idea to watch over any baked goods for that reason.
I hope you enjoy my Italian Almond Cookies and leave me a message below to tell me what you think.
Check out my Free Recipe Index for loads more of my favourite Keto and Non-Keto Recipes.