Italian Almond Cookies Recipe

Name: Italian Almond Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. sugar; 2 eggs; 1/2 tsp. cloves; 1/3 c. vegetable oil; 2 1/2 c. flour; 1 whole tangerine skin, chopped fine; 1 c. brown sugar; 2 tsp. cinnamon; 2 tsp. baking powder; 2 Tbsp. water; 3 c. almonds, hand chopped or very coarsely chopped in blender

Servings: persons

1 c. sugar
2 eggs
1/2 tsp. cloves
1/3 c. vegetable oil
2 1/2 c. flour
1 whole tangerine skin, chopped fine
1 c. brown sugar
2 tsp. cinnamon
2 tsp. baking powder
2 Tbsp. water
3 c. almonds, hand chopped or very coarsely chopped in blender

1
Mix well the sugar, eggs, cloves, oil, brown sugar, cinnamon, baking powder, tangerine skin and water.
2
Add flour, one cup at a time, alternating with almonds.
3
Mix with hands.
4
Divide into two large strips (approximately as long as my cookie sheet and about 4-inches wide).
5
Place on a well-greased cookie sheet.
6
Brush with beaten egg yolk and 1 teaspoon water.
7
Bake in a preheated 350u00b0 to 375u00b0 oven for about 20 minutes.
8
Slice when warm into 1-inch wide slices.

2305

kcal

Calories

117

Fat

276

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. sugar, 2 eggs, 1/2 tsp. cloves, 1/3 c. vegetable oil, and more.

Yes, Italian Almond Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Italian Almond Cookies

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