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Italian Almond with Lemon cookies sitting on a wooden serving tray.

Italian Almond with Lemon Cookies

Barbara Hall
These are a classic Italian delight. I love the dusting of powder sugar on top of these crisp lemon cookies.
5 from 1 vote
Prep Time 20 mins
Total Bake Time 6 mins
Chill 1 hr
Total Time 1 hr 26 mins
Course Cookies, Nuts
Cuisine Italian
Servings 48 cookies
Calories 79 kcal


  • 1 cup Almonds blanched ground to flour consistency
  • 2 cups All-purpose flour 240 g
  • 1 cup Butter unsalted 2 sticks
  • 2 Egg yolk
  • ½ teaspoon Vanilla Extract
  • ½ cup Sugar white 99 g
  • ¼ teaspoon Kosher Salt
  • 1 tablespoon Lemon zest 1 lemon
  • Powdered sugar For topping


  • I had a container of blanched almonds that weighed about half a pound and added all most of them (reserved some for one on top of each cookie) to the small bowl of my food processor. I pulsed it till it was like grain flour. I measured out a cup and added it to the large 16 cup bowl of my food processor.
  • I took the butter and sliced it into cubes adding it to the food processor bowl. Next, I added the sugar, flour, salt, vanilla extract, lemon zest, egg yolks, and put the lid on the processor. Using the pulse button, it pushed it about six or seven times, just till the dough started to come together.
  • I took the cookie dough out of the food processor bowl and onto a pastry mat and kneaded it a little just until all the small pieces came together into a ball. I wrapped it in plastic wrap and flattened it, so it was a shape of a loose square. Refrigerate for an hour. Taking the dough out divide the dough into quarters and place one quarter on a lightly floured surface and roll out about ¼ inch thick.
  • Using a cookie cutter you can use whatever shape you like. I choose a small square and got 24 cookies on a cookie pan lined with parchment paper. Taking a blanched almond slice I place one on the top of each cookie before putting them into the oven. Bake at 350° for 6-8 minutes depending on the size of your cookies. Just don't let them get brown or they are over baked. They do not rise or spread so they do not need much space between them.
  • After taking them out of the oven leave them on the pan until they have cooled enough to touch. Then move them to a cooling rack. After they have completely cooled dust them with powdered sugar.


I reserved enough blanched almond slivers to put one on top of every cookie before it baked in the oven. If you decide to add almond extract instead of vanilla extract remember that almond extract is potent, I suggest cutting the amount at least in half.


Calories: 79kcalCarbohydrates: 7gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 18mgSodium: 14mgPotassium: 25mgFiber: 1gSugar: 2gVitamin A: 129IUVitamin C: 1mgCalcium: 9mgIron: 1mg
Keyword crisp lemon cookies, italian cookies, lemon almond cookies
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