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Photo Credit: Elizabeth Newman

Apulian Almond Cookies

I tried these cookies in Lecce on my family trip to Puglia, and I knew immediately that I needed to come up with a recipe to replicate them at home! Not too chewy and not too crispy either, these have a unique and perfect texture I can’t get enough of. Pair it with some espresso for the perfect balanced bite.

Apulian Almond Cookies, image credit: Lizzy Newman

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Apulian Almond Cookies

Rated 5.0 stars by 1 users

Servings

34

Prep Time

15 minutes

Cook Time

17 minutes

Author:

Giada De Laurentiis

Image of Apulian Almond Cookies

Ingredients

  • 4 cups almond flour
  • 1/2 cup brown sugar, packed
  • 1/4 cup honey (such as thyme or clover)
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ½ cup Turbinado or Demerara sugar, for coating the cookies
  • 33 - 34 whole almonds (around 1.5 ounces)

Instructions

  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  2. To a large bowl, add the almond flour, brown sugar, honey, salt and eggs. Using a rubber spatula, stir until well combined and a dough is formed.
  3. Fill a shallow bowl with the Turbinado or Demerrara sugar. Scoop heaping 1 tablespoon scoops of the dough, and roll each scoop in the sugar to coat completely. Place the cookies on the prepared baking sheet, leaving 1 inch between the cookies. Place one almond into the center of each cookie, pressing down slightly to indent.
  4. Bake for 15 to 17 minutes or golden brown and fragrant. Allow to cool slightly on the tray for 10 minutes before removing to a wire rack to cool completely. Store in an airtight container.
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