Crispy Italian Almond Chews are a delightful twist on a traditional almond cookie—lightly crisp on the outside with a soft, chewy center. Made with almond flour and flavored with almond and vanilla extracts, these cookies are naturally gluten-free and bursting with rich, nutty flavor. They’re an elegant yet simple treat that pairs perfectly with coffee or tea.

Why You’ll Love This Recipe

These cookies are incredibly easy to prepare and require just a handful of pantry staples. Their crisp edges and chewy interior make them irresistibly satisfying. The use of almond flour provides a naturally gluten-free option, while the sliced almonds add a lovely crunch. Whether for a holiday spread or an everyday indulgence, these cookies deliver elegance and flavor in every bite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups almond flour
1 cup powdered sugar
2 large egg whites
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup sliced almonds
Powdered sugar, for dusting (optional)

directions

Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, powdered sugar, and salt.
In a separate bowl, lightly beat the egg whites until frothy, then stir in the almond and vanilla extracts.
Pour the wet mixture into the dry ingredients and mix until a thick, sticky dough forms.
Using a spoon or your hands, shape the dough into small balls (about 1 tablespoon each).
Press each ball slightly to flatten and top with a few sliced almonds, gently pressing them into the surface.
Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
Bake for 18–20 minutes or until the edges are golden and the tops are set.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Dust with additional powdered sugar before serving, if desired.

Servings and timing

This recipe yields approximately 18–20 cookies.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 6–8

Variations

Lemon almond chews: Add 1 teaspoon of lemon zest to the dough for a citrusy twist.
Chocolate dipped: Dip half of each cooled cookie in melted dark chocolate for a decadent finish.
Spiced version: Add a pinch of cinnamon or nutmeg to the dough for warm spice notes.
Coconut almond: Mix in 1/4 cup of shredded coconut for added texture and flavor.
Nutty mix: Swap sliced almonds with chopped pistachios or hazelnuts for variation.

storage/reheating

Store these cookies in an airtight container at room temperature for up to 5 days. To maintain their crispness, avoid storing them in humid environments. They do not require reheating, but if you prefer them slightly warm, a few seconds in the oven at a low temperature will revive their freshness.

FAQs

Are these cookies gluten-free?

Yes, since they are made with almond flour and contain no wheat-based ingredients, they are naturally gluten-free.

Can I use whole eggs instead of egg whites?

Egg whites are essential for the chewy texture. Using whole eggs would change the consistency and moisture level.

How do I know when the cookies are done?

The cookies are done when the edges are golden brown and the tops are dry and slightly cracked.

Can I substitute almond flour with all-purpose flour?

No, almond flour has a unique fat content and texture. Substituting it would drastically change the outcome.

What’s the best way to store these cookies?

Store them in an airtight container at room temperature. A paper towel at the bottom of the container can help absorb excess moisture.

Can I freeze these cookies?

Yes, they freeze well. Store them in a sealed container with parchment between layers for up to 2 months.

How do I make the cookies more crispy?

Bake them a minute or two longer, watching closely to avoid burning. A thinner cookie will also bake up crisper.

Is almond extract necessary?

It enhances the flavor significantly, but if unavailable, you can slightly increase the vanilla extract instead.

Can I make these cookies vegan?

You could try substituting aquafaba (chickpea brine) for the egg whites, but the texture may vary slightly.

Why is my dough too sticky to shape?

Try chilling the dough for 15–20 minutes before shaping, or lightly wet your hands to make forming the cookies easier.

Conclusion

Crispy Italian Almond Chews offer a simple yet elegant cookie experience that is both gluten-free and packed with almond flavor. With their crisp texture, chewy interior, and delicate sweetness, they’re perfect for any occasion—from a cozy afternoon tea to a festive dessert platter. Easy to prepare and even easier to enjoy, these cookies are sure to become a staple in your baking repertoire.

Crispy Italian Almond Chews

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Author: Olivia
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: About 20 cookies
Category: Dessert / Cookies
Method: Baking
Diet: Gluten Free

Print Recipe

Description

These Crispy Italian Almond Chews are delicate, chewy cookies with a crisp exterior and deep almond flavor. Made with almond flour and egg whites, they’re naturally gluten-free and irresistibly delicious – perfect for holidays or everyday treats!

Ingredients

2 cups almond flour
1 cup powdered sugar
2 large egg whites
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup sliced almonds
Powdered sugar, for dusting (optional)

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Instructions

Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.

In a large bowl, whisk almond flour, powdered sugar, and salt until combined.

In a separate bowl, beat egg whites until soft peaks form.

Gently fold the egg whites into the dry ingredients, then stir in almond and vanilla extracts until a sticky dough forms.

Scoop tablespoon-sized portions and roll into balls. Press each ball into sliced almonds to coat one side.

Place on the baking sheet, almond-side up, spacing about 2 inches apart.

Dust lightly with powdered sugar, if desired.

Bake for 18–20 minutes or until the edges are golden and the tops are slightly cracked.

Cool completely on a wire rack before serving.

Notes

Use superfine almond flour for the smoothest texture.

Can be stored in an airtight container for up to a week.

Add orange zest for a citrus twist!