A Timeless Italian Treat
Nonna’s Classic Almond Cookies are a perfect balance of simplicity and flavor.
Made with chopped almonds, all-purpose flour, whole wheat flour, and no butter, these cookies are quick to make and ideal for breakfast or as a snack at any time of day. 🍪✨
These rustic almond cookies are delicious, fragrant, and stay fresh for several days, making them a go-to treat for any occasion.
Plus, no special molds or resting time needed, so you can enjoy them in no time! 🏡💖
Why Nonna Loves This Recipe
Nonna loves these cookies because they are easy to make and filled with almond and lemon flavors.
The dough is simple to prepare, and the cookies are soft with a slight crunch—just the way she likes them.
These cookies are perfect for sharing with friends and family or enjoying with a cup of coffee. ☕🍪
Cooking Time
Preparation Time: 20 minutes
Cooking Time: 18 minutes
Total Time: 38 minutes
Servings: About 20 cookies
Difficulty: Easy
Cost: Inexpensive
Ingredients
½ cup peeled almonds (or with skin)
¾ cup all-purpose flour
⅓ cup whole wheat flour
½ cup sugar
1 egg
3 tbsp seed oil
2 tbsp milk
1 tsp baking powder
Zest of half a lemon 🍋
1 pinch salt
Tools
Stand mixer (optional)
Whisk or spoon
Baking sheets lined with parchment paper
Step-by-Step Instructions
Chop the almonds:
In a stand mixer or using a food processor, finely chop the almonds along with 1 tablespoon of sugar (taken from the total amount). This will help release the almond flavor and ensure a smooth texture. 🌰Mix the dry ingredients:
Pour the chopped almonds into a bowl. Add the all-purpose flour, whole wheat flour, remaining sugar, baking powder, grated lemon zest, and a pinch of salt. Mix well using a spoon. 🍋🥄Prepare the wet ingredients:
In a separate bowl, crack the egg and add the seed oil and milk. Mix using a whisk (or with a stand mixer) until well combined. 🥚Combine the mixtures:
Gradually add the dry ingredients to the wet mixture, stirring constantly with the whisk or mixer. You will obtain a soft, slightly sticky dough. 🍪Shape the cookies:
Use your hands to form small oval-shaped cookies (or round if you prefer), making sure they are roughly the same size. Place them on a baking sheet lined with parchment paper, spacing them slightly apart. 🍪Chill the dough (optional):
If you’re not baking them immediately, place the baking sheet in the refrigerator for a few minutes to prevent the cookies from spreading too much while baking. 🧊Bake the cookies:
Preheat your oven to 340°F (170°C) in a convection oven or 356°F (180°C) in a conventional oven. Bake the cookies for 17–18 minutes, or until they are lightly golden on the edges. Keep an eye on them to ensure they don’t burn, as baking times may vary depending on your oven and cookie size. 🌞Cool and enjoy:
Once baked, remove the cookies from the oven and let them cool. Store them in an airtight container for up to a few days or enjoy them right away! 🍽️
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 15 g |
| Protein | 3 g |
| Fat | 6 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 0 mg |
| Sodium | 15 mg |
| Sugar | 10 g |
| Fiber | 2 g |
Tips and Tricks
Almonds: If you can’t find peeled almonds, you can use almonds with the skin on for a more rustic flavor.
Storage: These cookies will stay fresh for several days if stored in a sealed container at room temperature.
Vegan Version: For a vegan version, substitute the egg with flaxseed or chia egg (1 tbsp ground flax or chia mixed with 3 tbsp water) and use a non-dairy milk.
NONNA'S ALMOND COOKIES
Notes
Ingredients
- ½ cup peeled almonds (or with skin)
- ¾ cup all-purpose flour
- ⅓ cup whole wheat flour
- ½ cup sugar
- 1 egg
- 3 tbsp seed oil
- 2 tbsp milk
- 1 tsp baking powder
- Zest of half a lemon 🍋
- 1 pinch salt
Tools
- Stand mixer (optional)
- Whisk or spoon
- Baking sheets lined with parchment paper
Step-by-Step Instructions
- Chop the almonds:
In a stand mixer or using a food processor, finely chop the almonds along with 1 tablespoon of sugar (taken from the total amount). This will help release the almond flavor and ensure a smooth texture. 🌰 - Mix the dry ingredients:
Pour the chopped almonds into a bowl. Add the all-purpose flour, whole wheat flour, remaining sugar, baking powder, grated lemon zest, and a pinch of salt. Mix well using a spoon. 🍋🥄 - Prepare the wet ingredients:
In a separate bowl, crack the egg and add the seed oil and milk. Mix using a whisk (or with a stand mixer) until well combined. 🥚 - Combine the mixtures:
Gradually add the dry ingredients to the wet mixture, stirring constantly with the whisk or mixer. You will obtain a soft, slightly sticky dough. 🍪 - Shape the cookies:
Use your hands to form small oval-shaped cookies (or round if you prefer), making sure they are roughly the same size. Place them on a baking sheet lined with parchment paper, spacing them slightly apart. 🍪 - Chill the dough (optional):
If you're not baking them immediately, place the baking sheet in the refrigerator for a few minutes to prevent the cookies from spreading too much while baking. 🧊 - Bake the cookies:
Preheat your oven to 340°F (170°C) in a convection oven or 356°F (180°C) in a conventional oven. Bake the cookies for 17–18 minutes, or until they are lightly golden on the edges. Keep an eye on them to ensure they don’t burn, as baking times may vary depending on your oven and cookie size. 🌞 - Cool and enjoy:
Once baked, remove the cookies from the oven and let them cool. Store them in an airtight container for up to a few days or enjoy them right away! 🍽️
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