Italian chocolate round pastries that are delicious. Cookies should be kept in cookie jars or sealed cans.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 48 |
| Yield: | 48 servings |
Ingredients
- ½ pound almonds
- 8 cups all-purpose flour
- ¼ pound unsweetened cocoa powder
- 2 tablespoons baking powder
- 2 tablespoons ground cinnamon
- 1 teaspoon salt
- 3 cups white sugar
- 1 ½ cups shortening
- 6 eggs
- 1 (6 ounce) can evaporated milk
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
- ¼ teaspoon almond extract
- 1 tablespoon water, or as needed
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Spread almonds onto a baking sheet.
- Bake almonds until toasted and fragrant, 5 to 10 minutes. Remove baking sheet from oven and cool almonds slightly; chop.
- Sift flour 2 times. Mix cocoa powder, baking powder, cinnamon, and salt together with flour in a bowl. Beat white sugar, shortening, and eggs together in a separate bowl using an electric mixer until smooth and creamy.
- Mix creamed mixture into flour mixture. Add almonds, evaporated milk, and vanilla extract to flour mixture and mix well using your hands or a large spoon until dough holds together and is smooth. Roll dough into 1-inch balls and place on a baking sheet.
- Bake in the oven until bottoms are slightly brown, about 10 minutes. Transfer cookies to a wire rack to cool completely.
- Stir confectioners’ sugar and almond extract together in a bowl; add enough water to make a thin frosting. Roll cookies in the frosting and place on a wire rack to dry.
Nutrition Facts
| Calories | 239 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 123 mg |
| Sugars | 16 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
My husband loved these so much as they were coming out of the oven, I’m not sure I’ll frost them. Perhaps half. And 8 cups of flour is a lot of cookies! I cooked 102 – 1” cookies and thats with sneaking dough-tastes. Cutting this recipe in half would make mixing a little easier too. I love Italian cookies! Not too sweet.