Cuscini di Mandorla (Almond Pillows)
Ciao! Italy is one of the top producers of almonds for the world. Almonds are a staple in Italian baking. So I created this recipe which makes, big, soft (like a pillow) almond cookies.
If you find the flavor and aroma of almond to be dreamy, you will absolutely love (and crave) these cookies. They are big on almond flavor, and they have a wonderful texture.
For this recipe, I used a canned almond filling. The almond filling, is a product made by Solo, and you can purchase it in most major grocery stores. Here is additional product information.
These cookies freeze well once they are baked and cooled. I don’t, however, recommend freezing the dough before you bake it.
Want to learn a bit more about growing almonds? Check it HERE.
Ingredients
2 stick unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 12.5 ounce can Solo almond filling
1/4 cup whole milk
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups all-purpose flour
1/4 cup slice, blanched almonds
Non-stick spray
2-3 Tablespoons granulated or turbine sugar
Directions
Preheat the oven to 350 F.
In the bowl of your standing mixer, beat the butter and sugar until fluffy. Add the eggs, milk and almond filing. Mix until smooth, stopping to scrape down the sides of the bowl to fully mix. Stir in baking soda and salt. Slowly mix in the flour, again, scraping down the sides of the bowl. Do not over mix. Drop by spoonfuls (about 2 Tablespoons worth per cookie). Lightly spray your fingertips on one hand, and rub your fingertips from other hand together. Use your fingertips to form the cookie into about 2’-inch disk, about 3/4” thick. Top the cookies with sliced almonds decoratively, and sprinkle granulated or turbine sugar on top.
Bake for 12-14 minutes. Cookies will be puffed and golden. Remove from oven, and use a metal pancake turner to remove from the baking sheet to a wire rack. Allow cookies to cool, if you can. They are delicious while still warm. Store in an airtight container, or freeze.