These Italian style cookies have such a strong almond flavor! It is double baked to form a crisp & crunchy treat perfect for dipping in your coffee, hot cocoa, or even milk.
Ingredients
3 cups Mixed raw nuts of your choice, chopped (I used almonds, walnuts, & pecans)
1 cup Dried cranberries
5 Large eggs
1 1/2 tsp Almond extract
1/2 tsp Vanilla extract
3/4 cup Granulated cane sugar
1 cup Almond flour
2 cup All-purpose flour
1 tsp Baking powder
1 tsp Ground cinnamon
1/4 tsp Salt
Gluten-free option: Replace all flour with 3 cup Almond flour (NOTE: Gluten-free option will be more crumbly and less crunchy.)
For more almond flavor: Replace all flour with 2 cup Almond flour and 1 cup All-purpose flour.
Steps
Preheat the oven to 350F (177C).
Lay chopped nuts on a lined baking pan. Bake at 350F until fragrant (about 10 min). Remove from the oven and let it cool on the side.
In a medium bowl, mix together the eggs, almond extract, vanilla extract, and sugar.
Sift in the dry ingredients. The dough will be sticky but make sure you mix it thoroughly.
Fold in the cooled chopped nuts and cranberries.
Transfer the dough to the a lined baking pan and shape into a long skinny rectangle about 2 1/4" wide with a spatula.
Bake dough at 350F for 30 min. Once done, let the baked dough cool on the baking sheet for 10 min.
Transfer the rectangular dough onto a cutting board. Using a sharp serrated knife cut the rectangle into 1/2" thick strips either diagonally or horizontally.
Place the cookies back onto the baking sheet flat with either cut side facing up.
Bake cookies at 350F for 10 min. Flip cookies and bake for another 10 min until lightly golden.
Transfer to a wire rack pan to cool.
Cookies can be kept in an air-tight container for up to a month.
ALLERGENS: Contains egg, wheat, almond, walnut, and pecan. May contain other nuts.
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