Chifeletti Italian Cookies




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This morning I treated my morning tea friends with a freshly baked batch of  my favorite Italian Chifeletti Almond Cookies.  Chifeletti are perfect to serve with a hot cup of tea, coffee or espresso any time of day or night…they are simply heavenly delicious!

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For recipe details click see more….

Chifeletti Cookies


2 1/2 sticks unsalted butter

5 tablespoons granulated sugar

1/2 teaspoon vanilla bean paste

1 teaspoon almond extract

1/4 teaspoon kosher salt

2 1/2 cups flour

1 cup finely ground Almond Meal/Flour

1/2 cup whole milk

1 cup thinly sliced almonds

¼ cup confectioners’ sugar


1 in bowl of stand mixer fitted with paddle attachment; cream butter and granulated sugar together 2 minutes

2 add vanilla bean paste, almond extract, and kosher salt; mix well

3 add flour, almond flour; and milk; mix well; using 1 inch cookie scoop fix scant dough balls

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4 roll each dough ball into 3 1/2 inch long rope shape; curve slightly and dip into sliced almond pieces

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5 arrange cookies 1½ inches apart on parchment lined cookie sheet

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6  bake in preheated 375 degree oven 12-14 minutes or  until edges are golden; cool 3 minutes; dust with confectioners’ sugar; Serve

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* will keep stored in airtight container 7 days and will keep several months stored in airtight container frozen  


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