Almond cookies with limoncello
6 servings
35 minutes
Almond cookies with limoncello are the embodiment of Mediterranean elegance and sweet comfort. This dessert hails from Greece, where almonds have long been valued for their rich nutty flavor. Limoncello, the famous Italian lemon liqueur, adds a refined citrus freshness to the cookies, creating harmony between sweetness and a slight tartness. The texture is delicate, slightly crispy on the outside and soft inside. These cookies pair perfectly with a cup of coffee or tea, and their subtle aroma makes them an essential addition to any festive table. They are easy to make but impress with their flavor, leaving a pleasant aftertaste of almond warmth and sunny lemon.
1
Preheat the oven to 160 degrees. Pour the egg whites into a small bowl, add half a tablespoon of sugar and a pinch of salt, and whip into a soft foam.
- Egg white: 3 pieces
- Sugar: 200 g
- Coarse salt: pinch
2
Grind the almonds with a blender into fine crumbs (keeping 30 whole for decoration). Mix the ground almonds in a bowl with almond extract, remaining sugar, and salt. Pour in the egg mixture and knead the dough.
- Blanched almonds: 500 g
- Almond extract: 10 ml
- Sugar: 200 g
- Salt: pinch
3
Moisten your hands with limoncello and shape the dough into equal balls the size of a walnut. Place them on a baking sheet lined with parchment paper, then gently press down with your palm to flatten. Lightly press a nut into the center of each cookie.
- Limoncello: 2 tablespoons
4
Bake for twenty minutes (or a little longer) until golden brown. Let the cookies cool.
