Kathys Italian Cookies Recipe: Easy Almond & Citrus Peel Treats

Name: Kathy's Italian Cookies: Easy Almond & Citrus Peel Treats
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 cups (240g) all-purpose flour (unbleached for best texture); 1/2 cup (113g) unsalted butter, softened; 3/4 cup (150g) granulated sugar; 2 large eggs, room temperature; 1/2 cup (60g) finely chopped toasted almonds; 1 tsp pure almond extract; 1 tsp vanilla extract; 1/4 cup (25g) finely chopped candied citrus peel (mix of lemon and orange); Zest of 1 lemon (about 1 tbsp); Zest of 1 orange (about 1 tbsp, optional); 1/2 tsp baking powder; 1/4 tsp salt; Powdered sugar, for dusting (optional); Extra toasted almonds, roughly chopped (for sprinkling)

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mandy

Posted on December 12, 2025

Dessert Recipes

December 12, 2025

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Introduction

Picture this: the scent of toasted almonds and bright citrus peel swirling around your kitchen, mingling with the buttery aroma that only fresh-baked cookies deliver. I’ll never forget the first time I made Kathy’s Italian Cookies—the golden dough came together so easily, and the flavor was out of this world. I had just stumbled upon my grandma’s handwritten recipe card, tucked behind a stack of old cookbooks. The moment I bit into a warm cookie, I paused—closed my eyes—and felt that nostalgic, cozy comfort you only get with old family recipes.

Honestly, these cookies are dangerously easy to whip up. You know what? They’re the kind of treat that makes you wish you’d discovered them years ago, especially when your kitchen needs a little sunshine on a rainy afternoon. My kids couldn’t stop sneaking them off the cooling rack (and I didn’t bother stopping them—who could blame them?). Kathy’s Italian Cookies have quickly become a staple at our family gatherings and bake sales, and I’ve tested them more times than I care to admit (all in the name of research, of course!).

These cookies feel like a warm hug—perfect for potlucks, holiday cookie swaps, or just brightening up your Pinterest board with a splash of citrus and a hint of almond. Every time I share them, someone asks for the recipe. Let’s face it, when you find a cookie that’s this tender, fragrant, and fuss-free, you’re going to want to bookmark it and make it again and again.

Why You’ll Love This Recipe

I’ve baked a lot of cookies over the years, and let me tell you—Kathy’s Italian Cookies with Almonds & Citrus Peel have a special place in my heart (and my cookie jar). Here’s why you’ll love this recipe just as much as my family does, backed by real kitchen experience and countless taste tests:

Quick & Easy: Ready in under 30 minutes, so you’re never more than a half-hour away from fresh cookies. Perfect for last-minute guests or spontaneous cravings!
Simple Ingredients: No fancy shopping trips required. Most ingredients are pantry staples, plus a quick zest from a lemon or orange.
Perfect for Any Occasion: These cookies shine at brunches, family gatherings, bake sales, or cozy evenings with tea.
Crowd-Pleaser: Kids devour them, adults rave about the nostalgic flavor—there’s something about that almond-citrus combo that just works.
Unbelievably Tender & Fragrant: The texture is melt-in-your-mouth soft, with a delicate crumb and bursts of citrus—comfort food at its best.

What sets my version apart? I use finely chopped toasted almonds and a mix of lemon and orange peel for a brighter, more aromatic bite. No dry, flavorless cookies here! I’ve tweaked the ratios over time to ensure each batch is perfectly balanced—not too sweet, not too dense. This isn’t just another Italian cookie recipe; it’s the one you’ll keep making because it nails that just-right texture and flavor.

These cookies are more than just a treat—they’re a little slice of tradition, updated for busy lives. Whether you’re hoping to impress guests or just need a pick-me-up, Kathy’s Italian Cookies deliver pure, nostalgic comfort with a fresh twist. Trust me, one bite and you’ll be hooked.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold almond flavor and bright citrus notes, all without complicated steps. If you’ve got a well-stocked pantry and a couple of fresh citrus fruits, you’re halfway there!

For the Dough:
- 2 cups (240g) all-purpose flour (unbleached for best texture)
- 1/2 cup (113g) unsalted butter, softened (I like Kerrygold for extra richness)
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (60g) finely chopped toasted almonds (adds depth and crunch; use Marcona if you can find them)
- 1 tsp pure almond extract (gives that classic Italian bakery flavor)
- 1 tsp vanilla extract
- 1/4 cup (25g) finely chopped candied citrus peel (mix of lemon and orange is best)
- Zest of 1 lemon (about 1 tbsp; fresh is key)
- Zest of 1 orange (about 1 tbsp; optional but highly recommended)
- 1/2 tsp baking powder
- 1/4 tsp salt
For Finishing:
- Powdered sugar, for dusting (optional, but gives a pretty finish)
- Extra toasted almonds, roughly chopped (for sprinkling)

If you need to adjust for allergies, swap almond extract for pure vanilla and use chopped pumpkin seeds instead of almonds. For gluten-free, substitute the flour with a 1:1 gluten-free blend (I like King Arthur’s for consistent results). If you’re dairy-free, use vegan butter—just make sure it’s the stick kind, not the tub (trust me, it matters for texture).

During summer, fresh zest is a must, but in winter, you can use dried peel in a pinch. Don’t skip the citrus; it brings the whole recipe to life. If you’re out of powdered sugar, skip the dusting—these cookies are delicious either way.

I always use local eggs when I can for richer flavor, and if you’re a fan of extra crunch, throw in a handful more almonds. The ingredients here are flexible, forgiving, and easy to adapt to what you have on hand.

Equipment Needed

Good news—you don’t need fancy equipment for Kathy’s Italian Cookies. Here’s what I use every time:

Mixing bowls (one large, one medium; glass or stainless steel work best)
Hand mixer or stand mixer (either is fine; I’ve used both for years)
Baking sheet (standard size; nonstick or lined with parchment)
Parchment paper or silicone baking mat (easy cleanup and prevents sticking)
Microplane or fine grater (for zesting citrus; a zester is worth the small investment!)
Measuring cups and spoons (accurate measuring leads to consistent cookies)
Spatula (for folding in almonds and peel)
Cookie scoop or tablespoon (for portioning dough evenly)
Wire cooling rack (lets cookies cool without getting soggy bottoms)

If you don’t have a mixer, you can mix the dough by hand—it’ll take a little more elbow grease, but it works. No microplane? Use a small knife to carefully peel your citrus and chop it finely. I’ve used budget-friendly aluminum baking sheets for years; just line them well to prevent sticking. And don’t forget a sturdy spatula—you’ll thank yourself later when folding in those almonds.

For maintenance, always wash your silicone mats and zester right after use—sticky dough and zest can be a pain if left to dry. If you’re just starting out, borrow a cookie scoop from a friend or measure with a tablespoon (no shame in that!).

Preparation Method

Preheat and Prep: Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat. This step takes about 5 minutes. (If you skip lining, you risk sticking—trust me, I’ve learned the hard way.)
Mix Dry Ingredients: In a medium bowl, whisk together 2 cups (240g) flour, 1/2 tsp baking powder, and 1/4 tsp salt. Set aside. This helps distribute the leavening for even rise.
Cream Butter and Sugar: In a large bowl, use a hand mixer to beat 1/2 cup (113g) softened butter with 3/4 cup (150g) sugar until pale and fluffy, about 2–3 minutes. (If your butter isn’t soft, microwave it for 10 seconds.)
Add Eggs and Extracts: Add 2 large eggs, 1 tsp almond extract, and 1 tsp vanilla extract. Beat until fully incorporated. The mixture should look creamy and a little glossy.
Incorporate Citrus and Nuts: Fold in the zest of 1 lemon and 1 orange, 1/2 cup (60g) chopped toasted almonds, and 1/4 cup (25g) candied citrus peel. Use a spatula for this step so the nuts and peel don’t break down too much.
Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, mixing on low speed. The dough will be thick but soft—scrape down the sides as needed. If dough seems sticky, add 1 tbsp extra flour (I do this sometimes on humid days).
Shape Cookies: Using a cookie scoop or tablespoon, portion out dough and roll lightly into balls (about 1-inch / 2.5 cm diameter). Place 2 inches apart on your prepared sheet. You should get about 24 cookies.
Bake: Bake for 12–15 minutes, until edges are lightly golden and centers are just set. Don’t overbake—these cookies are best when tender. (They’ll firm up as they cool.)
Cool and Finish: Let cookies sit on the sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar while still slightly warm. Sprinkle extra chopped almonds on top if desired.

Preparation Notes: If your dough feels dry, add 1 tbsp milk. If too sticky, chill it for 15 minutes before shaping. The dough should smell fragrant and zesty—if it doesn’t, check your zest amounts. For extra citrus punch, add a bit more peel!

Efficiency tip: Toast your almonds ahead of time and chop them while your butter softens. Always zest citrus before juicing (learned that after too many slippery lemons!). If you’re baking for a crowd, double the recipe but bake in batches to avoid uneven cooking.

Cooking Tips & Techniques

If you want perfectly tender Kathy’s Italian Cookies every time, here’s what I’ve learned (sometimes the hard way):

Don’t Overmix: Once you add the flour, mix just until combined. Over-mixing toughens the dough (guilty as charged—learned the hard way!).
Room Temperature Ingredients: Butter and eggs blend better when not cold; pull them out 30 minutes ahead for best results.
Watch the Bake Time: Check at 12 minutes. If edges are golden but centers look soft, pull them—cookies will set as they cool.
Chill for Neat Shapes: If your dough is sticky or you want uniform cookies, chill the shaped balls for 10 minutes before baking.
Zesting Technique: Use a microplane and avoid the bitter white pith—just zest the colorful outer layer.
Batch Baking: Bake one tray at a time for even results. Crowded ovens can cause uneven browning.
Troubleshooting: Flat cookies? Check your baking powder freshness. Dry cookies? Add a tablespoon of milk next batch.
Multitasking: While cookies bake, clean up your workspace and prep your cooling rack—makes post-baking smoother.

Honestly, I’ve burned a few batches by leaving them in “just a minute” too long (lesson learned: set a timer!). Consistency comes from sticking to measurements and watching those sensory cues—fragrant, golden edges, and a soft center. Don’t be afraid to tweak the citrus or almond amounts to suit your taste; the recipe is forgiving!

Variations & Adaptations

One of the best things about Kathy’s Italian Cookies is how easy they are to tweak. Here are a few favorite variations I’ve tried (and loved):

Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. I use King Arthur’s, and honestly, nobody notices the difference!
Nut-Free: Skip the almonds and use sunflower seeds or pumpkin seeds for crunch. Replace almond extract with extra vanilla.
Seasonal Citrus: In winter, use dried orange or lemon peel; in summer, add fresh lime zest for a zingy twist.
Chocolate Drizzle: Melt dark chocolate and drizzle over cooled cookies—adds richness and looks gorgeous for gifting.
Vegan Option: Use vegan butter and egg replacer (like flaxseed meal with water). Texture is slightly different but still delicious.
Different Baking Methods: Air fryer at 325°F (165°C) for 8–10 minutes gives crisp edges. Or try baking as cookie bars—spread dough in a pan and slice after baking.

I love making a holiday batch with chopped dried cranberries instead of citrus peel—festive and tangy! You really can customize these cookies for any season or dietary need. Don’t be afraid to get creative; every tweak brings out a new side of this classic.

Serving & Storage Suggestions

Kathy’s Italian Cookies are best enjoyed fresh, still a little warm with the powdered sugar melting slightly on top. For serving, pile them high on a pretty platter with a sprinkle of extra citrus zest—adds color and a fresh aroma. They pair beautifully with coffee, tea, or even a glass of dessert wine if you’re feeling fancy.

For parties, I like to arrange them in cupcake liners—keeps fingers clean and makes them look bakery-worthy. If you’re gifting, stack them in a tin lined with parchment and tie with a ribbon (my go-to for holiday giving!).

Store leftovers in an airtight container at room temperature for up to 5 days. They freeze well, too—just wrap tightly and thaw on the counter when needed. To reheat, pop in a warm oven (300°F / 150°C) for 3–4 minutes to revive that fresh-baked aroma.

Honestly, the flavors deepen after a day or two, with the citrus and almond mingling even more. If you’re saving some for later, hide them well—my family tends to “sample” a few every time they walk through the kitchen!

Nutritional Information & Benefits

Here’s the scoop on what you’re eating, per cookie (about 24 total):

Calories: ~110
Fat: 6g (mostly from almonds and butter)
Carbs: 12g
Protein: 2g
Sugar: 6g

Almonds bring healthy fats and a bit of protein, plus vitamin E. Citrus zest adds antioxidants and a lively flavor without extra sugar. If you go gluten-free or dairy-free, the numbers stay about the same. Watch out for nut allergies—swap seeds if needed.

Personally, I love these cookies as a not-too-sweet treat. They’re lower in sugar and higher in heart-healthy fats than most bakery options. Moderation is key, but they’re a snack you can feel good about sharing.

Conclusion

To sum it up, Kathy’s Italian Cookies with Almonds & Citrus Peel are everything a homemade treat should be—tender, fragrant, and packed with nostalgic flavor. They’re easy enough for busy weeknights but special enough for family celebrations or Pinterest-worthy dessert boards.

Don’t be afraid to tweak the recipe to suit your taste. Whether you swap citrus, go nut-free, or drizzle with chocolate, these cookies forgive a lot and always deliver comfort. I keep coming back to them for their simplicity and the way they make my kitchen smell like home.

I’d love to hear how they turn out for you! Drop a comment below, share your favorite twist, or tag me if you post them online. Here’s to more warm cookies and happy memories—go ahead, make this recipe yours.

Frequently Asked Questions

Can I make Kathy’s Italian Cookies gluten-free?

Yes! Just use a gluten-free 1:1 flour blend in place of regular flour. The texture stays tender and nobody will guess they’re gluten-free.

Do I have to use both lemon and orange zest?

Nope. You can use just one or the other, whatever you have on hand. I prefer both for a brighter flavor, but it’s flexible.

How do I store these cookies?

Keep them in an airtight container at room temperature for up to 5 days. They freeze well, too—just thaw before serving.

Can I use a food processor to mix the dough?

Yes, but only pulse until just combined. Over-processing can make the cookies tough. I usually stick to a mixer or hand mixing.

What’s the best way to toast almonds?

Spread chopped almonds on a baking sheet and bake at 350°F (175°C) for 7–9 minutes, stirring once. They should smell nutty and look lightly golden—don’t walk away, they burn fast!

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