David Lebovitz’ Italian Almond Cookies

Without a doubt, one of our favourite food writers is David Lebovitz. He’s funny. Really funny. He writes well. His recipes work. And he’s funny.

So a couple of weeks ago we found ourselves in a nut frenzy. This frenzy started when we were to go on a very serious Sydney radio station to talk about baking with nut meal. We have a lot of experience (and amazing recipes in both our books) baking cakes with nuts (what else is there to cook with at Pesach time?) but not so much biscuits or cookies.

I love the simplicity of these Italian Almond Cookies from David Lebovitz. It’s worth reading his post just for the stories on the way to the actual recipe! Who’d ever heard of pine nut syndrome???

But back to the cookies. They’re ideal for Passover, perfect for friends who follow a gluten-free diet and simply wonderful with a cup of tea.

Italian Almond Cookies inspired by David Lebovitz
Votes: 8
Rating: 4.25
You:
Rate this recipe!
Print Recipe
This is David's recipe (see link above to the original) but we have left out the almond extract.
Italian Almond Cookies inspired by David Lebovitz
Votes: 8
Rating: 4.25
You:
Rate this recipe!
Print Recipe
This is David's recipe (see link above to the original) but we have left out the almond extract.
Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to160ºC (325ºF). Line two baking sheets.
  2. In a large bowl, mix together the ground almonds and sugar. In a separate bowl, whisk the egg whites with a pinch of salt until they form soft peaks.
  3. Fold the whites into the almond mixture, then fold in the apricot jam. Mix the dough until it comes together in a smooth ball.
  4. Pinch off pieces of dough about 4 cm (1 1/4-inch) in diameter and roll each into ovals.
  5. In a small bowl, lightly beat the egg white with a fork to break it up. Put the sliced almonds on a plate. Working with 3 or 4 at a time, roll each piece of rolled cookie dough in the egg white and then roll it in the almonds, to coat generously. You may need to press them on with your hands.
  6. Place the cookies on the baking sheets, evenly spaced apart. Bake for 25 - 30 minutes or until golden brown all over.

Did you love this recipe? Don’t miss out on our original collection in “Monday Morning Cooking Club” and our latest collection in “The Feast Goes On

Did you love this post? Want to keep up with the Monday Morning Cooking Club girls? Click here!

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on linkedin
LinkedIn

2 Comments

  1. Chris Faulbaum

    This should not be referred to as David Lebovitz recipe, because it isn’t. His uses almond extract. This is similar but different.

    1. Lisa Goldberg

      You are absolutely correct Chris, we did take out the almond extract and didn’t acknowledge the change. We will amend immediately! That’s why we always link to the original post as well. Thanks so much for pointing it out to us, we do appreciate your help. Cheers, Lisa, Natanya and the MMCC girls

Leave a Reply

Your email address will not be published.

Now for Something Sweet

Social Media

Recently

Instagram

'Das Schlemmen Geht Weiter.'

The Feast Goes On - our second book - has now been translated into German.

This is quite an incredible thing and we are very proud.

You can get your hands on it through Amazon: https://www.amazon.de/Monday-Morning-Cooking-Club-Schlemmen/dp/3772529429

#thefeastgoeson
#dasschlemmengehtweiter
#mondaymorningcookingclub
...

112 13

Since we're talking cheesecake, here's one not to miss.
​Romanian Malai: polenta cheesecake.

​Thanks to cook and caterer Debbie Levi for an outstanding recipe, something we had never seen in all our cheesecake-eating lives.

​Click on the link in our profile to see the cookalong video and the recipe. You can also find it in Now for Something Sweet.

.
​.
​.
​.
​.
​#shavuot
...

161 4

Facebook

Categories

Recipes

MMCC Related

Related Posts

Shavuot 2022