Name: Healthy Anginetti Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Ingredients: 1 cup almond flour, finely ground; fresh, not rancid; 1 cup whole wheat pastry flour or all-purpose flour for a lighter texture; 1 teaspoon baking powder; 1/4 teaspoon fine sea salt; 1/2 cup coconut sugar or light brown sugar; 1 large egg (room temperature); 1 large egg white (room temperature); 1/3 cup plain Greek yogurt (full-fat for best texture); 2 tablespoons extra virgin olive oil or melted coconut oil; 2 teaspoons vanilla extract; 1 teaspoon almond extract (optional, for deeper almond flavor); 1 tablespoon zest of 1 large lemon (about 1 tablespoon); 1 tablespoon fresh lemon juice; 3/4 cup powdered sugar or powdered erythritol (for lower sugar); 1 to 2 teaspoons fresh lemon juice (to thin); 1/2 teaspoon vanilla extract

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Introduction

I first discovered this healthier take on anginetti on a chilly afternoon when I wanted the bright lemony cookie my grandmother made, but with cleaner ingredients for my kids. The kitchen smelled like warm citrus and browned almond, and I remember the joy of watching small, cracked domes appear on the baking sheet. Those soft, slightly chewy centers and gently crisp edges instantly became a family favorite.

These cookies are special because they keep the classic Italian anginetti charm citrus brightness and a tender crumb while swapping in wholesome flours, less refined sweetener, and a light glaze. If you love lemon-almond flavors and a cookie you can feel good about sharing, you will adore these. For another almond-forward treat, try these almond chocolate chip cookies for variety.

What Makes This Recipe Special

This recipe brings the traditional Italian anginetti into a healthier, everyday cookie. It uses a mix of almond flour and whole wheat pastry flour for tenderness and better nutrition, a modest amount of coconut sugar, and Greek yogurt for moistness. You get a cookie that is:

Lower in refined sugar
Naturally flavorful with lemon and almond
Soft inside with a pretty, crackled top that kids love

Readers will appreciate the straightforward method, pantry-friendly ingredients, and the fact these cookies are ready in about 30 minutes from start to finish.

Ingredients You’ll Need

For the Cookies (yields ~24 cookies)

1 cup almond flour (finely ground; fresh, not rancid)
1 cup whole wheat pastry flour (or all-purpose flour for a lighter texture)
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup coconut sugar (or light brown sugar)
1 large egg + 1 large egg white (room temperature)
1/3 cup plain Greek yogurt (full-fat for best texture)
2 tablespoons extra virgin olive oil or melted coconut oil
2 teaspoons vanilla extract
1 teaspoon almond extract (optional, for deeper almond flavor)
Zest of 1 large lemon (about 1 tablespoon)
1 tablespoon fresh lemon juice

For the Glaze

3/4 cup powdered sugar or powdered erythritol (for lower sugar)
1 to 2 teaspoons fresh lemon juice (to thin)
1/2 teaspoon vanilla extract
Notes: If you need gluten-free, replace whole wheat pastry flour with an additional 1 cup almond flour plus 1/4 cup tapioca starch, and reduce baking powder to 3/4 teaspoon.

How to make Healthy Anginetti Cookies

Step 1: Preheat and prepare

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat.
The oven temperature ensures a gentle rise and even browning.

Step 2: Combine dry ingredients

In a medium bowl whisk together almond flour, whole wheat pastry flour, baking powder, and salt until evenly mixed. The dry mix should look uniform and slightly fluffy.

Step 3: Whisk wet ingredients

In a separate large bowl, whisk the egg, egg white, coconut sugar, Greek yogurt, olive oil, vanilla, almond extract, lemon zest, and lemon juice until smooth. The mixture will be glossy and slightly thick.

Step 4: Form the dough

Fold the dry ingredients into the wet just until combined. The dough will be slightly sticky but manageable; if too sticky, chill 10 minutes. It should hold its shape when scooped.

Step 5: Scoop and shape

Using a teaspoon or small cookie scoop, drop rounded tablespoons of dough onto the prepared sheet about 1.5 inches apart. For classic anginetti cracks, roll each scoop lightly between your palms to form a smooth ball.

Step 6: Bake

Bake for 10 to 12 minutes, until the edges are lightly golden and the tops show small cracks. The centers should still feel soft but set. Oven times vary, so check at 9 minutes.

Step 7: Cool

Let the cookies cool on the sheet 5 minutes, then transfer to a wire rack to cool completely before glazing. Cooling helps the glaze adhere and prevents melting.

Step 8: Glaze and finish

Whisk powdered sugar with 1 teaspoon lemon juice and vanilla to a thick but pourable glaze; add more lemon juice only if needed. Dip the top of each cooled cookie into the glaze or spoon a small amount over each cookie. Let the glaze set for at least 20 minutes.

Tips & Recipe Variations

Storage: Keep cookies in an airtight container at room temperature up to 3 days, or freeze baked cookies (without glaze) up to 3 months.
Avoid overmixing: Mix until just combined to keep cookies tender.
Texture cues: If dough is crumbly, add 1 tablespoon yogurt or lemon juice; if too wet, chill 10 minutes or add 1 tablespoon flour.
Flavor swaps: Replace lemon zest with orange zest, and use orange juice in the glaze for a sweeter citrus note.
Dietary tweaks: Make gluten-free by using only almond flour and a bit of tapioca starch as noted in Ingredients. For vegan, substitute a flax egg and use dairy-free yogurt, though texture will differ.
Glaze alternative: For less sugar, brush with a thin honey-lemon wash (1 tablespoon honey + 1 teaspoon lemon juice).

How to Serve

Pair with: A cup of herbal tea, espresso, or a glass of cold milk.
Presentation: Stack three cookies on a small plate and dust with extra lemon zest for color. Single cookies look charming on doilies or parchment rounds.
Serving size: Two cookies per person is satisfying; estimated calories per cookie ~110-140 depending on glaze and exact ingredients.

Frequently Asked Questions

Q: Can I make the dough ahead of time?
A: Yes, refrigerate the formed dough balls up to 24 hours; add 1–2 minutes to the bake time if chilled.

Q: Can I freeze the baked cookies?
A: Yes, freeze fully cooled, unglazed cookies in a single layer, then transfer to a freezer bag. Thaw and glaze when ready.

Q: What can I use instead of coconut sugar?
A: Light brown sugar or granulated sugar work fine. For lower sugar, use powdered erythritol in glaze and reduce cookie sugar to 1/3 cup, noting texture changes.

Q: How do I prevent the glaze from running?
A: Ensure cookies are completely cool and use a thick glaze. If glaze is too thin, add more powdered sugar 1 tablespoon at a time.

Reader Questions, Answered

Q: Can I make these dairy-free?
A: Yes, swap Greek yogurt for a full-fat plant yogurt and use a vegan egg replacer; the texture will be slightly denser.

Q: Why did my cookies spread too much?
A: Too-warm dough or too-much oil can cause spreading. Chill dough 10 minutes and ensure accurate measuring.

“These cookies are a revelation: bright lemon, gentle almond, and perfectly soft. My family loved them and asked for seconds. A healthier cookie that actually tastes indulgent.”

Conclusion

I hope these Healthy Anginetti Cookies become a small tradition in your kitchen the way they did in mine. They combine nostalgia with smarter ingredients so you can enjoy a tender, lemon-kissed treat without feeling guilty. If you want to see another healthy version or compare techniques, check out Healthy Anginetti Cookies – The Clean Eating Couple (https://thecleaneatingcouple.com/healthy-anginetti-cookies/) for more inspiration and tips. Please try the recipe, leave a comment about your tweaks, and share with someone who loves lemon and almond flavors.