Italian Almond Cookies
This cookie has been at every family holiday and celebration I can remember. It was my great Aunt’s recipe and a non-negotiable family tradition. However, in my family, it was always made with anise. Now I love anise but, I know a lot of people don’t so I decided to make it with almond extract instead and honestly, now I can’t decide which ones I like better. That being said either is a great option! If you like the flavor of black licorice, keep it traditional and go with anise.
Oh, and did I mention how good these cookies are with a cup of coffee?! Skip the biscotti, speculoos, or whatever your favorite coffee biscuit is and make these instead. Bonus! I’m pretty sure this is the easiest cookie recipe ever!
Entertaining tips:
Make the cookies up to 2 days ahead and store in an airtight container in the refrigerator or 2 weeks ahead and store in the freezer.
Double the batch so you have plenty leftover for morning coffee.
Recipe:makes 24 cookies
INGREDIENTS:
For the cookies:
1/2 cup canola oil
3/4 cup granulated sugar
2 eggs
1 1/2 Tbsp Almond Extract (could also sub anise extract here)
2 1/2 cups all purpose flour
1 1/2 Tbsp baking powder
1/2 tsp salt
For the frosting:
1 cup powder sugar
1 Tbsp Almond extract (could also sub anise extract here)
3 Tbsp milk
Sprinkles for decorating (optional)
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. In a large bowl, add canola oil, sugar, eggs, and almond extract. Whisk together until combined.
3. Add flour, baking powder, and salt to the wet ingredients and stir until combined. The batter will be thick.
4. Using a cookie scoop, scoop batter onto baking sheet.
5. Bake for 10-12 minutes, until golden brown around the edges.
6. Remove from oven and baking sheet to cool.
7. While cookies are cooling make the frosting. Add powder sugar, almond extract, and milk to a medium bowl. Whisk together until smooth.
8. Once completely cooled, spoon frosting over the cookies. Let sit for 15 minutes for the frosting to set.
9. Serve and enjoy!
