Easy Almond Butter Cookies – Italian S-Shape Style

These Almond “S” Cookies are a nostalgic hug from Nonna’s kitchen — crumbly, buttery, and filled with nutty goodness.

With their iconic “S” shape and delicate sweetness, they’re the perfect companion to your morning espresso or afternoon tea.

These cookies are not just a treat, they’re tradition on a tray. 🍪🇮🇹

💚 Why Nonna Loves This Recipe:

• ✔️ Makes a large batch — perfect for holidays and gifting 🎁

• ✔️ Easy to shape and bake, even for beginners 👩‍🍳

• ✔️ Packed with the flavor of real almonds — no shortcuts! 🌰

• ✔️ Perfectly crisp yet melt-in-your-mouth soft 🍽️

• ✔️ Freezer-friendly — bake once, enjoy for weeks ❄️

⏱️ Cooking Time:

• Preparation Time: 30 minutes

• Cooking Time: 25 minutes

• Total Time: ~55 minutes

• Makes about 100 cookies

🛒 Ingredients:

• 2 lbs butter (room temperature, cubed)

• 6 cups all-purpose flour

• 1 ½ cups granulated sugar

• 1 ½ teaspoons vanilla extract

• 1 ½ teaspoons almond extract

• 1 ⅓ lbs crushed unsalted almonds

• 1 lb powdered sugar (for coating)

👩‍🍳 Method:

1. Crush the Almonds:
   Use a food processor to finely crush the almonds. Set aside.

2. Cream Butter and Sugar:
   In a stand mixer with paddle attachment, beat the butter and granulated sugar until light and fluffy. Add the vanilla and almond extracts. Mix until well combined.

3. Form the Dough:
   On low speed, slowly add 5 cups of flour and the crushed almonds — alternating between the two. Mix well and scrape the sides of the bowl often.

4. Knead and Shape:
   Transfer small batches of dough to a floured surface. Gently knead in just enough of the remaining flour so the dough isn’t sticky. Roll into thin logs (“snakes”) and cut into equal lengths. Bend each into an “S” shape.

5. Bake:
   Place cookies on a greased or lined baking sheet, a few inches apart. Bake at 325°F (165°C) for 20–27 minutes, until golden.

6. Cool and Sugar-Coat:
   Let cookies cool for about 5 minutes before transferring to a rack. Once completely cooled, roll each in powdered sugar for the perfect finish. 🍬

🍽️ Nutritional Facts (Per Cookie – Approximate):

💡 Tips & Tricks:

• 🍪 Chill the dough slightly if it’s too soft to roll.

• 🌰 Use high-quality almonds for better flavor and texture.

• ❄️ Freeze baked cookies in airtight containers for up to 3 months.

• 🎨 Get creative! Try different shapes like twists or rings for variety.

ALMOND "S" COOKIES

These Almond “S” Cookies are a nostalgic hug from Nonna’s kitchen — crumbly, buttery, and filled with nutty goodness.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Italian Cookies

Cuisine Italian

Servings 100 Cookies

Notes

Ingredients:

• 2 lbs butter (room temperature, cubed)
• 6 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 ½ teaspoons vanilla extract
• 1 ½ teaspoons almond extract
• 1 ⅓ lbs crushed unsalted almonds
• 1 lb fruit sugar (for coating)

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👩‍🍳 Method:

1. Crush the Almonds:
   Use a food processor to finely crush the almonds. Set aside.
2. Cream Butter and Sugar:
   In a stand mixer with paddle attachment, beat the butter and granulated sugar until light and fluffy. Add the vanilla and almond extracts. Mix until well combined.
3. Form the Dough:
   On low speed, slowly add 5 cups of flour and the crushed almonds — alternating between the two. Mix well and scrape the sides of the bowl often.
4. Knead and Shape:
   Transfer small batches of dough to a floured surface. Gently knead in just enough of the remaining flour so the dough isn’t sticky. Roll into thin logs (“snakes”) and cut into equal lengths. Bend each into an “S” shape.
5. Bake:
   Place cookies on a greased or lined baking sheet, a few inches apart. Bake at 325°F (165°C) for 20–27 minutes, until golden.
6. Cool and Sugar-Coat:
   Let cookies cool for about 5 minutes before transferring to a rack. Once completely cooled, roll each in fruit sugar for the perfect finish. 🍬

Keyword almond cookies, s cookies, almond s cookies,

Tried this recipe?Let us know how it was!