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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 September 21, 2020
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 cookie dough
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. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) 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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