Italian Almond Cookies

November 4, 2010

These Italian cookies or Bon Bons are traditionally made with anise flavoring, but since it is not one of my favorites, I decided to substitute almond and vanilla extract for the anise. If you prefer the anise version I would use 1 tsp of anise in place of the almond extract.

Cookie Ingredients:

  • ¾ cup of powdered sugar
  • ½ cup butter, softened
  • 1 TB vanilla extract
  • 1 tsp. almond extract
  • 1 ½ cups all-purpose flour
  • 1/8 tsp. salt

Icing:

  • 1 cup sifted powdered sugar
  • 1-2 TB of milk
  • ½ tsp. vanilla extract
  • ½ tsp. almond extract
  1. Preheat your oven to 350 degrees, with the oven rack positioned in the middle.
  2. Mix powdered sugar, butter, vanilla, almond extract, and salt together. Work in the flour until the dough holds together. If your dough is dry mix in 1 to 2 tablespoons of milk. Do not overwork the dough, because it will flatten when you bake it as opposed to staying in a nice little ball.
  3. Scoop out tablespoon balls of dough and lightly roll in the palms of your hands. Place the balls on an ungreased cookie sheet.
  4. Bake the cookies until set but not brown (the bottoms will be a light brown), about 122-15 minutes.
  5. Prepare the glaze by beating the powdered sugar with the milk and extracts until smooth. Add more milk until the desired consistency is reached.
  6. Dip the tops of the cookies into the icing, and decorate with nuts, or colored sugar if desired

Posted in Cookies/Bars

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