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These sugar free italian almond cookies mix the goodness of almonds with the sweetness of Stevia to make a truly delicious international treat.

How To Make Sugar Free Italian Almond Cookies

May 26, 2015

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1Preheat oven to 350 degrees °F.

2In food processor, combine almonds and 1/16th a teaspoon of stevia. Process until finely ground. Set aside.

3Beat egg whites and salt at high speed until soft peaks form (with a whisk attachment). Reduce speed to medium and gradually sprinkle in remaining 1/8 of a teaspoon of stevia. Return speed to high and beat mixture until stiff and shiny peaks form. Now fold in ground almond mixture and the almond and vanilla extracts.

4Now roll this mixture into little balls (Using a tablespoon to do it, make each cookie about the size of a walnut). Push a single almond into the top of each cookie.

5Cook for about 25 minutes.

6Cool on a pan until it's cool enough to eat. You can either freeze them for a few weeks, or keep them on the counter for a few days. Try not to store for any longer or they won't taste as good.


3/16 of a teaspoon of Stevia Organic Extract Powder

2 and 1/4 cups of blanched whole almonds (about 12 ounces), plus 30 for garnishing

2 large egg whites

1/4 of a teaspoon of salt

1/2 of a teaspoon of pure almond extract

1/4 of a teaspoon of pure vanilla extract