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Meringue-Filled Italian Sugar Cookies

meringue-filled italian sugar cookies Dessert Italian
Meringue-Filled Italian Sugar Cookies
  • Prep 35 min
  • Total 1 hr 30 min
  • Ingredients 7
  • Servings 24

These Italian holiday cookies look fancy, but are super easy to make! Based on traditional Italian Horn Cookies that are crescent-shaped and stuffed with meringue, our version is made simple by starting with Pillsbury™ sugar cookie dough and shaping cookies into meringue-filled squares for a delicious twist on this old-fashioned classic. MORE+ LESS-

Updated August 27, 2019
Pillsbury Cookie Dough
Make with
Pillsbury Cookie Dough

Ingredients

2/3
cup slivered almonds, toasted
1
egg white
3
tablespoons granulated sugar
1/2
teaspoon almond extract
1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1/4
cup all-purpose flour
1
tablespoon powdered sugar

Steps

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  • 1
    Heat oven to 350°F. Line large cookie sheets with cooking parchment paper. Place toasted almonds in food processor. Cover; process with on-and-off pulses until finely ground.
  • 2
    In medium bowl, beat egg white with electric mixer on high speed about 1 minute or until foamy. Gradually add granulated sugar and 1/4 teaspoon of the almond extract; beat on high speed about 3 minutes or until stiff peaks form. Carefully fold in 3 tablespoons of the ground almonds. Set aside.
  • 3
    In medium bowl, break up cookie dough. Stir or knead in flour, remaining ground almonds and remaining 1/4 teaspoon almond extract until well mixed. Divide dough into four portions. On floured surface, roll one portion of the dough into a 7-inch circle; cut into 6 triangles. Place 1 inch apart on cookie sheets. Refrigerate remaining dough portions. Spoon generous 1 teaspoon egg white mixture in center of each triangle. Carefully bring 3 corners together, overlapping slightly in center of each cookie, leaving small gaps between seams. Repeat with remaining dough and meringue.
  • 4
    Bake 10 to 12 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Sprinkle with powdered sugar. Cool completely, about 30 minutes.

Expert Tips

  • To toast almonds, spread in a single layer on a cookie sheet. Bake at 350°F 5 to 8 minutes, stirring occasionally, until golden brown.
  • Egg whites beat best at room temperature. For food safety, don't leave egg whites out at room temperature longer than 30 minutes.
  • For best results, bake cookies one sheet at a time on the center oven rack.
  • Store cookies in an airtight container in single layers between parchment or waxed paper in refrigerator up to 2 days. We do not recommend freezing.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
110
Calories from Fat
45
% Daily Value
Total Fat
5g
7%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
65mg
3%
Potassium
25mg
1%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
9g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Craving more Christmas cookies? We have plenty of Christmas Cookie recipes for you to bake all season long.

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