Italian almond orange cookies are chewy, gluten-free cookies made with almond flour and brightened by fresh orange zest, rolled in powdered sugar for a distinctive crinkled finish. They require no butter and rely on egg whites for structure, making them naturally light and tender.
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the caster sugar, almond flour, and a pinch of salt.
Zest one orange directly into the bowl with the dry ingredients and whisk everything together.
Make a well in the center of the dry ingredients. Add the egg whites, almond extract, and vanilla bean paste.
Mix with a spatula until a cohesive dough forms.
Use a medium cookie scoop to portion the dough. Roll each portion into a ball with your hands.
Roll each dough ball in a bowl of powdered sugar until generously coated.
Gently flatten each cookie with your palm and place them about 1 inch apart on the prepared baking sheet.
Bake for exactly 13 minutes. Do not overbake.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days; these cookies do not freeze well due to their meringue-based structure.
Almond extract is key to the flavor profile, but you can reduce it to 1 tsp and increase vanilla bean paste to 2 tsp for a subtler almond taste.
Ensure egg whites are at room temperature and whipped to stiff peaks. Over-mixing the dough after folding in flour will deflate the meringue structure.
Caster sugar dissolves more evenly in the egg white foam. Granulated sugar works but may produce slightly less uniform texture; process it briefly in a food processor if needed.
Store in an airtight container at room temperature for up to 5 days. They're best eaten within 2–3 days while still chewy.
Prepare the dough up to 2 hours before baking, cover with plastic wrap, and refrigerate. Bake straight from the fridge; add 1–2 minutes to baking time.
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