These Italian Almond Cookies are delicate, buttery, and wonderfully simple. Made with ground almonds, flour, sugar, lemon juice, lemon zest, and a touch of brandy, these tender cookie bars have a subtle citrus flavor and a rich almond taste.
The recipe is baked as one large layer and then cut into bars, making it an easy alternative to shaping individual cookies. With just 15 minutes of prep time and a handful of pantry-friendly ingredients, these almond cookies are perfect for holidays, afternoon coffee, tea parties, or homemade gifts.
Why You'll Love These Italian Almond Cookies
- Easy to prepare: No individual cookie shaping is required.
- Buttery and tender: Ground almonds add richness and a delicate texture.
- Bright lemon flavor: Fresh lemon juice and zest balance the sweetness.
- Perfect with coffee: These cookies make a lovely afternoon treat.
- Great for sharing: The baked layer can be cut into 24 bars.
- Make-ahead friendly: They store well once completely cooled.
Ingredients
Here's what you'll need:
- 2 2/3 cups all-purpose flour
- 1 cup ground almonds
- 1 pinch salt
- 1 cup shortening
- 1 cup white sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon brandy
- 1 teaspoon lemon zest
About the Almonds
Ground almonds give these cookies their characteristic nutty flavor and tender texture. If you grind almonds yourself, aim for a fine, even texture so they blend smoothly with the flour.
Why Add Lemon?
The combination of fresh lemon juice and lemon zest adds brightness to the cookies. The citrus helps balance the sweetness while complementing the almonds.
How to Make Italian Almond Cookies
1. Prepare the Baking Pan
Preheat your oven to 350°F (175°C).
Lightly grease a 9-inch square baking pan and set it aside.
2. Combine the Dry Ingredients
In a bowl, combine the all-purpose flour, ground almonds, and salt.
Stir until the ingredients are evenly distributed, then set the mixture aside.
3. Cream the Shortening and Sugar
In a large mixing bowl, cream together the shortening and white sugar until well combined.
Beat in the fresh lemon juice and brandy.
Add the lemon zest and mix until incorporated.
4. Add the Dry Ingredients
Gradually blend the flour and almond mixture into the wet ingredients.
Mix just until everything is combined.
Avoid overmixing the dough, as this can affect the final texture.
5. Spread Into the Pan
Transfer the mixture to the prepared baking pan.
Spread it evenly across the pan.
Do not press down firmly on the mixture. Keeping the mixture light helps produce a more delicate cookie texture.
6. Bake
Place the pan in the preheated oven.
Bake for approximately 50–60 minutes, or until the top is lightly colored.
Because ovens can vary, begin checking toward the end of the baking time.
7. Cool and Cut
Remove the pan from the oven and place it on a wire rack.
Allow the cookies to cool completely in the pan before cutting.
Once cooled, cut into 24 large or small bars, depending on your preferred serving size.
Tips for the Best Almond Cookies
Don't press the mixture into the pan
The original recipe specifically calls for the mixture not to be pressed down. Spread it evenly but gently.
Use fresh lemon
Fresh lemon juice and zest provide a brighter flavor than bottled lemon juice.
Measure flour carefully
Too much flour can make the cookies dense and dry. For the most consistent results, measure flour accurately.
Let the cookies cool completely
The cookies will continue to set as they cool. Cutting them while they're still hot can make the bars difficult to handle.
Cut them into different sizes
For a dessert platter, cut some pieces smaller for bite-sized treats. For a coffee-time snack, larger bars work beautifully.
Can I Use Butter Instead of Shortening?
The recipe provided uses vegetable shortening, which contributes to the intended texture. Butter can change both the flavor and structure of the finished cookies, so if you're making the recipe for the first time, I'd recommend following the original ingredient list.
Can I Leave Out the Brandy?
The brandy contributes flavor to the recipe. If you prefer not to use it, you can leave it out, although the final flavor will be slightly different.
Can I Make These Cookies Ahead?
Yes. These almond cookie bars are convenient for preparing ahead of time. Let them cool completely before storing them in an airtight container.
How Should I Store Italian Almond Cookies?
Store completely cooled cookies in an airtight container at room temperature. Keep them in a cool, dry location and separate layers with parchment paper if needed.
What to Serve with Italian Almond Cookies
These almond cookies are especially good alongside:
- Coffee
- Espresso
- Black tea
- Herbal tea
- Hot chocolate
- Vanilla ice cream
- Fresh berries
For a simple afternoon dessert, arrange the cookies on a serving plate with coffee or tea.
Italian Almond Cookies Recipe Card
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Total Time: About 1 hour 15 minutes
Servings: 24
Difficulty: Easy
Calories: Approximately 160 kcal per serving
Ingredients
- 2 2/3 cups all-purpose flour
- 1 cup ground almonds
- 1 pinch salt
- 1 cup shortening
- 1 cup white sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon brandy
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch square baking pan.
- Combine flour, ground almonds, and salt. Set aside.
- In a large bowl, cream shortening and sugar.
- Beat in lemon juice and brandy.
- Add lemon zest.
- Gradually blend in the dry ingredients.
- Spread the mixture evenly into the prepared pan. Do not press it down.
- Bake for 50–60 minutes, until lightly colored on top.
- Cool completely in the pan on a wire rack.
- Cut into 24 bars and serve.