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It’s Cookie Time: Almond Cookies with Chocolate 

It’s Cookie Time: Almond Cookies with Chocolate 

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The holiday season is in full swing and you know that means it’s cookie time! You probably know that I LOVE to make cookies, especially during the holidays. And so this holiday season, I thought it would be fun to share some of my favorite cookie recipes along with a roundup of some other great blogger cookie recipes as well. Happy Holidays and Happy Baking! #CheftiniCookieTime 

Almond Italian Cookies

The first recipe I want to share is a classic European almond cookie.  I love the addition of dark chocolate with this cookie but it is equally good with a sprinkle of confectionars sugar as well.  I put these on almost every one of my Biscotina Cookie platters.  I love these cookies for many reasons, but I especially love that they are done with very few ingredients and they are gluten free.  If you love old fashioned Italian style cookies you will love making (and eating) these.  Give em’ a try I know you’ll love them!

A few baking tips:
  1. the dough tends to be quite sticky; keeping your fingertips wet helps with rolling the dough into a ball
  2. double up the baking sheet while baking so the bottoms don’t become too brown
  3. do not remove the cookies from the parchment to soon
  4. use a good quality melting chocolate for dipping
  5. I generally bake on convection so I drop the oven temperature to 325 degrees F.

Italian Almond Cookie Balls

I would also love to share your favorite cookie recipes as well.  If you are on Instagram follow me @cheftini and post a picture of your best holiday cookie using the hashtag #cheftinicookietime and also tag me @cheftini.  I will post my favorite(s) here on the blog.

It's Cookie Time: Almond Cookies with Chocolate 

Italian Almond Cookies dipped in dark chocolate.


  • 8 oz Almond Paste
  • 2/3 cup sugar
  • 2 large egg whites
  • 8 oz raw sliced almonds
  • 1/2 lb dark chocolate or chocolate candy melt


  • Pre-heat oven to 350 degrees F. Prepare two baking sheets with parchment pappr.
  • Beat almond paste and sugar with an electric mixer until creamy. Aprox. 2-3 minutes. Add egg whites and continue to beat for an additional 2-3 minutes. Scrape out dough onto plastic wrap, wrap up and refrigerate for a half hour.
  • Place almonds in a flat dish or shallow bowl. Remove dough from the refrigerator and with wet hands (and fingertips) roll out 1" to 1.5" balls of dough, roll around in the almonds and place on the baking sheets about 2" apart. Bake for 12-15 minutes or until edges have lightly browned. Let the cookies cool before removing. Alternatively, remove the entire sheet of parchment onto a rack and allow to cool
  • Melt chocolate in the microwave in 30 second intervals, stirring after each burst. Dip one end of cooled cookie about halfway into the chocolate, carefully shake off excess and place back on parchment paper. Refrigerate to let chocolate harden and then remove.
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