We’re fairly certain that cookies are one of the main food groups, right next to fruits and dairy, if you look closely, there’s a cookie category as well. Well, that’s at least how we like to imagine it! It’s rare to find a cookie that we don’t like; with so many different varieties, there’s a cookie out there to please every palate. One cookie we’ve recently come across has us thinking about booking a ticket to Italy: Tuscan almond cookies. They’re chewy yet crumbly, with a hint of orange zest and a subtle sugary glaze on top. Mmmm-mmm-mmm!
Almond is really the star of the show in this cookie, and it comes from both ground almonds as well as almond flour. Almond flour is an alternative to all-purpose, which we’re seeing it more and more in baking. It’s a great in pretty much any baking project: from cookies to pancakes, and everything in between. For even more almond flavor, but that great texture and subtle crunch, we added ground almonds. Now, another delightful feature of these cookies is a little bit of airiness which comes from the gentle incorporation of egg whites to the batter. The end result is a wonderful lightness that we pretty much go nuts for.
You don’t have to go too far to enjoy this Tuscan cookie. Perhaps a trip to Italy is in our future, a trip inspired by delicious foods like these cookies. In the meantime, our kitchen will have to suffice as our travel destination. For now, we will indulge our dreams of an Italian adventure with a cookie (or two or three) while we research travel packages!
Tuscan Style Cookies
Serves 24 cookies; 40 minutes
- 2 cups almond flour
- ¾ cup finely ground almonds
- 2 ½ cups powdered sugar, divided
- 2 egg whites, room temperature
- 2 tablespoons orange zest
- ½ teaspoon baking powder
- 1 teaspoon almond extract
- Preheat oven to 350ºF.
- In a large bowl, combine almond flour, ground almonds, and 2 cups powdered sugar.
- In a separate bowl, whisk egg whites until they form stiff peaks.
- Fold egg whites into almond flour mixture.
- Add orange zest and almond extract, folding gently to combine.
- Scoop a rounded tablespoonful of dough and roll into a ball, then roll into 1/2 cup of reserved powdered sugar. Place cookie on a parchment lined baking sheet.
- Bake 12-15 minutes. Top of cookie will be slightly cracked. Cool completely on wire rack.
Recipe adapted from Cook's Hideout