In the many years of baking Italian-style cookie treats these are both scrumptious and easy to prepare, and without using almond paste much more economical.
The best part is this cookie, it only has just 5-Ingredients using easy-to-find pantry staples in any local supermarket.
The intense flavors of crushed nuts, almond flour, and extract bring a symphony of flavor and texture.
Our recipe celebrates the timeless allure of almonds, weaving their earthy richness into every bite.
The secret to these perfect almond sticks is the stiffly beaten egg whites, which create a delicate, melt-in-your-mouth sensation.
Finally, for those who can't have almonds due to allergies, we have several suggestions for adapting this versatile delicious cookie.
The dough is a little tricky because it's a bit sticky to work with but the results especially the taste are spectacular.
So, roll up your sleeves, gather your ingredients, and to avoid ads and get straight to this recipe hit print on the bottom of this post on the recipe card.
Easy Steps
- prepare a baking sheet with parchment paper or use a Silpat mat and set it aside
- preheat the oven to 350 degrees
- whisk all dry ingredients in one bowl and set it aside
- in a clean bowl cream beat egg whites until very stiff
- mix the dry and wet ingredients together
- sprinkle the nuts on the baking sheet and place cookies on it shaped into logs
- sprinkle more nuts on top and bake
- see below for optional substitutions-all instructions are in the printable baking sheet at the end of this post
Suggestions for Nut Allergies:
- For nut allergies substitute lemon flavoring, sunflower or pumpkin seeds
- Nuts of any kind, pecans, walnuts, pistachios, hazelnuts, Brazil nuts
- Coconut shredded can be used in place of nut
- Raisins or chopped dates or figs put through a food processor instead of nuts
- Dried cranberries
- Chopped maraschino cherrie
- Disclaimer Warning: If any of the substitutes are still not allowed ask a nutritionist what the best substitutes can be for your health
Shopping List to Make Almond Stick Cookies
- almond flour
- almond extract
- egg whites
- salt
- sugar
- finely chopped almonds
Tips:
- Preheat the oven to 350 degrees
- Bake the cookies on a Silpat mat or parchment paper
- Whip the egg whites until very stiff
- Evenly blend together the dry mixture into the egg whites using a spatula
- For easy molding sprinkle nuts on the baking sheet first
- Bake immediately after shaping
- Do not over-bake them are they will be dry
- Use another extract and a different coating for nut allergies (pumpkin seeds or sunflower with lemon extract
- During the holiday you can tint the almond in water and green or red food coloring for a holiday-themed cookie for the cookie tray
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Almond Cookie Lovers
These cookies are perfect with any hot beverage (we love them with Nutella Hot Cocoa).
Put this one on your list of holiday cookies to try, everyone will love them!
Yield: 24
Almond Stick Cookies
Almond sticks burst with chopped almonds, that's a delicious delicate Italian cookie made with egg whites and flavored with almond extract.
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Ingredients
- 3 cups almond flour
- 3/4 cup sugar
- pinch of salt
- 3 egg whites beaten until stiff
- 2 teaspoons almond extract
- 1 cup fined chopped almonds
Instructions
- Preheat the oven to 350 degrees and line baking sheets with silicone sheets or parchment paper.
- Note: These cookies are sticky to work with, these will not come off a regular cookie sheet without one of the above cookie sheet liner methods.
- In a bowl whisk together the almond flour, salt, and sugar and place aside.
- Using an electric mixer beat the egg whites until very stiff with almond extract.
- Mix together the dry ingredients with the wet until it forms a blended coarse-looking mixture.
- Sprinkle some of the almonds on the prepared baking sheets.
- Shape this dough into longs or rounds and place each cookie on top of the nut-covered sheets.
- Sprinkle more nuts on top of each cookie. (These are too sticky to roll into the nuts but you can press them on top to cover the dough)
- Bake for 15 to 20 minutes in the preheated 350-degree oven or until the edges are nice and brown
- Cool slightly before trying to remove from the baking sheets.
Notes
Suggestions for Nut Allergies:
- For nut allergies substitute lemon flavoring, sunflower or pumpkin seeds
- Nuts of any kind, pecans, walnuts, pistachios, hazelnuts, Brazil nuts
- Coconut shredded can be used in place of nut
- Raisins or chopped dates or figs put through a food processor instead of nuts
- Dried cranberries
- Chopped maraschino cherrie
- Disclaimer Warning: If any of the substitutes are still not allowed ask a nutritionist what the best substitutes can be for your health
Tips:
- Preheat the oven to 350 degrees
- Bake the cookies on a Silpat mat or parchment paper
- Whip the egg whites until very stiff
- Evenly blend together the dry mixture into the egg whites using a spatula
- For easy molding sprinkle nuts on the baking sheet first
- Bake immediately after shaping
- Do not over-bake them are they will be dry
- Use another extract and a different coating for nut allergies (pumpkin seeds or sunflower with lemon extract
- During the holiday you can tint the almond in water and green or red food coloring for a holiday-themed cookie for the cookie tray
These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.
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Here are more of our favorite cookie recipes:
Italian Almond Pasta Cookies
Italian Wedding Cookies
Cucidati Fig Sicilian Cookies
24 One-Stop Cookie Shop
Fried Bow Tie Cookies
25 Holiday Cookies
