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Gosh, it’s Tuesday again, already! That must mean Taste of Home Tuesday and this week I’m sharing Italian almond cookies. Each year our school thanks faculty and staff with an appreciation luncheon. This year the theme was Italian, which as you know, is right up my alley. Donations of baked goods were needed so I put on my thinking cap.
Initially I thought I’d remake my triple chocolate biscotti but I’ve been in a soft cast with a boot on my right foot for a few weeks and that recipe just wasn’t conducive to me standing for a long period of time. So I went looking for another option and settled upon this cookie. The reviews on the Taste of Home site were all good but many mentioned they lacked taste and weren’t really a sugar cookie, as the original title, Tender Italian Sugar Cookies mentioned. I decided to make a few changes based on those reviews. A few said they lacked flavor and they had used butter shortening. I decided to use a buttery sweet dough emulsion I have on hand along with a traditional flavor, almond. The easiest way I found to ice them was to dip them into the icing then place on a cooling rack with some parchment or waxed paper underneath to catch the drips. Tint the icing any color you’d like. I used blue because it’s one of our school colors.
So, let me just say a little something about the emulsion because I’ve never used an emulsion before. It’s used the same way as an extract but it’s different. There is no alcohol in it. It is water based, gluten free and is used at a 1:1 ratio for an extract. You can learn more about it and purchase it here. You can omit it from the recipe and these cookies will be perfectly delicious, just use butter flavor shortening instead of regular to replace the butter flavor.
As I hoped this Italian almond cookie was well received by the faculty and staff. It’s always nice to hear when what you’ve made is enjoyed by others.
Be sure to check out my fellow Taste of Home Volunteer Field Editor, Jolene’s, recipe for fruited mixed greens salad.
Recipe from Taste of Home, originally called Tender Italian Sugar Cookies