At Home Italian Cooking By JoElaine

Italian Almond Cookies recipe by JoElaine (Balsamo) Quinn

Ingredients:

2/3 cup of confectioners sugar

1 3/4 cup of almond flour

1/4 tsp salt

2 medium egg whites

Zest of one large lemon

1 Tbsp confectioners sugar for egg whites

Process,

1. Preheat your oven to 300 degrees. Place the rack in the middle of the oven. Line 2 baking sheets with parchment paper.

2. Add confectioners sugar to a large bowl. Add almond flour and salt, and whisk to combine.

3. Beat the egg whites with a tablespoon of confectioners sugar and freshly grated lemon zest in a standard mixer with a whisk attachment and whisk until soft peaks form.

4. Add the egg white mixture to the almond mixture. Using a spatula, stir to form a cookie dough. Cut the dough in half, and shape each half into a long rope 1-inch in diameter. Cut rope into pieces 1 inch long. Place each cookie on a prepared baking sheet. Using your hand, gently push down.

5. Don't overcrowd the cookies on the baking sheet. Place in the preheated oven and bake for 18 - 20 minutes at 300 degress or until the cookies are golden-brown. Remove from the oven and leave to cool completely and dust with confectioners sugar.

Note: I made 3 batches of this dough recipe.

Enjoy!

Homemade Sugar Cookies by JoElaine (Balsamo) Quinn

Ingredients:

1 cup of unsalted butter are room temperature

1 cup of packed brown sugar

1 large egg

1 1/2 tsps of vanilla

2 2/3 cups of flour

1 tsp of baking powder

1/2 tsp of salt

Process,

1. Preheat oven to 350 degrees.

2. Cream butter and sugar in a standard mixer with a paddle attachment on medium speed until fluffy. Then beat in egg and vanilla.

3. In a separate bowl combine flour, baking powder, and salt. Add flour mixture to batter slowly. Blend thoroughly.

4. Turn out dough on a surface and knead until smooth . Refrigerate dough for 2 to 3 hours.

5. Let dough sit out for a few minutes to soften slightly. Roll into golf ball sized balls and press with floured cookie stamps on baking sheet. Bake 10 to 12 minutes. Cool on rack. Decorate as desired .

Note : I made 2 batches of this recipe. Made 1 batch green and the other batch red with food coloring.

Enjoy!