Italian Crunchy Almond Cookies Recipe

With a mix of nuts, cinnamon, orange, and cocoa, these cookies are soft but crunchy. They taste great and are perfect for cookie boxes.   

– 1 cup (125 g) raw almond – 1 cup (135 g) all-purpose flour – 1/2 cup (100 g) granulated sugar – 1 teaspoon baking powder – 1 tablespoon unsweetened cocoa powder, Dutch processed – 1/2 teaspoon ground cinnamon – zest of 1 organic orange – 1/4 cup (60 ml) fresh hot coffee – 1 tablespoon (15 ml) milk, dairy or plant based milk both work – powdered sugar, for dusting

INGREDIENTS

Prepare almonds: Preheat oven to 350°F (175°C) and arrange almonds on parchment-lined baking sheet. Toast 15-20 minutes in the oven till aromatic. After baking, cut coarsely.   

INSTRUCTIONS

STEP 1

Make dough: Bowl together flour, sugar, baking powder, cocoa, and cinnamon. Add chopped almonds and orange zest.   

STEP 2

Pour coffee and milk into a well and stir slowly. Mix and knead until you obtain a smooth dough lump.   

STEP 3

If flour crumbs won't stick, add 1 tbsp coffee or milk. If too sticky, add flour. Dough should be stiff and not sticky or dried.   

STEP 4

Split dough into four pieces. Flour your fingers and roll each into a thin 10 x 1 inch (25 x 2.5 cm) log. Cut each one diagonally into 1-inch (2.5 cm) pieces. Place them 1/2 inch (1 cm) apart on a prepared baking sheet.  

STEP 5

For 12-15 minutes at 350°F (175°C), bake until set and dry to the touch but still soft (if you press one, it must indent).   

STEP 6

Cool at room temperature and dust with powdered sugar after baking. Store in an airtight jar for 2 weeks (perhaps longer, but we never get that long).   

STEP 7

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