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Treasured family recipe.


  • 1-1/2 pounds almonds, finely ground (plus extra whole almonds to garnish cookies)
  • 2 cups granulated sugar (plus 1 cup extra sugar to roll the cookies in)
  • 1-1/2 tbsp. cocoa
  • 4 eggs
  • 3 tbsp. almond extract


  • Preheat your oven to 350 degrees F.
  • Position your oven racks so that one rack is at the bottom of the oven and the other rack is in the middle of the oven; line 2 baking sheets with parchment paper and set aside.
  • In a large bowl, combine ground almonds, sugar and cocoa.
  • Add eggs and almond extract and mix until well combined.
  • Using a tablespoon or your hands, scoop out enough of the almond mixture to form a ball that is roughly 1-1/2 to 2 inches in size.
  • Roll each ball in the 1 cup of extra granulated sugar and place on cookie sheet.
  • Use extra whole almonds as garnish by placing one almond in the centre of each cookie.
  • Bake cookies on lower rack for 10 minutes and then move to middle rack for an additional five minutes.
  • Remove cookies from oven and allow to cool in pan for 5 minutes. Transfer cookies to a wire rack to cool completely.
  • Once cool, store cookies at room temperature in an airtight container. Cookies will keep for up 10 days.
  • Enjoy!

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