Almond Paste Cookies
These almond paste cookies bake up with crisp edges, crackled tops, and a soft, chewy center that stays tender for days. They deliver deep almond flavor with just a handful of ingredients and no complicated prep.
Prep
15 min
Cook
20 min
Total
35 min
Servings
24 cookies
Ingredients
Tools that make this easier
Optional — the recipe works without them.
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- Most useful here Tablespoon Cookie Scoop Portions the almond dough into tablespoon-sized balls before the powdered sugar roll. Check price on Amazon
- Rimmed Baking Sheet Holds the cookies 2 inches apart on parchment and rotates halfway through baking. Check price on Amazon
- Cooling Rack Takes the almond cookies after 5 minutes so the bottoms stay chewy, not soggy. Check price on Amazon
Instructions
- 1
Preheat the oven to 325°F and line two baking sheets with parchment paper. Break the almond paste into small pieces and place it in a mixing bowl with the granulated sugar and salt.
- 2
Beat the almond paste and sugar together until the mixture looks sandy and broken into tiny crumbs. Add the egg whites one at a time, mixing until the dough loosens into a thick, sticky batter with no large lumps remaining.
- 3
Stir in the almond extract and almond flour. The dough should look soft and slightly tacky, similar to thick marzipan that holds its shape when scooped.
- 4
Scoop tablespoon-sized portions and roll them lightly in powdered sugar. Place them on the baking sheets about 2 inches apart. If using sliced almonds, press a few onto the tops before baking.
- 5
Bake for 18 to 22 minutes, rotating the pans halfway through. The cookies are ready when the tops are crackled and the edges turn light golden brown while the centers still look slightly soft.
- 6
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. They firm up as they cool while keeping their chewy middle.
Used in this recipe: Tablespoon Cookie Scoop Rimmed Baking Sheet Cooling Rack (Amazon, affiliate links)
Nutrition (per serving)
100 kcal
Calories
2g
Protein
12g
Carbs
4g
Fat
1g
Fiber
30mg
Sodium
Almond paste cookies are a short-ingredient Italian-style cookie: almond paste, sugar, egg whites and almond flour, rolled in powdered sugar and baked until the tops crackle. The edges turn lightly crisp while the center stays chewy. The recipe makes 24 cookies in about 35 minutes.
Ingredients
- 1 (7-ounce) tube almond paste, grated or crumbled
- 3/4 cup granulated sugar
- 1/4 teaspoon fine salt
- 2 large egg whites
- 1 teaspoon almond extract
- 1 cup almond flour
- 1/2 cup powdered sugar, for rolling
Optional for topping:
- Sliced almonds
- Powdered sugar for dusting
The almond paste matters here. Softer, fresh almond paste blends more smoothly and creates the chewy texture these cookies are known for. Almond flour keeps the centers moist without making the dough heavy.
Mixing, Shaping and Baking the Cookies
Preheat the oven to 325°F and line two baking sheets with parchment paper. Break the almond paste into small pieces and place it in a mixing bowl with the granulated sugar and salt.
Beat the almond paste and sugar together until the mixture looks sandy and broken into tiny crumbs. Add the egg whites one at a time, mixing until the dough loosens into a thick, sticky batter with no large lumps remaining.
Stir in the almond extract and almond flour. The dough should look soft and slightly tacky, similar to thick marzipan that holds its shape when scooped.
Scoop tablespoon-sized portions and roll them lightly in powdered sugar. Place them on the baking sheets about 2 inches apart. If using sliced almonds, press a few onto the tops before baking.
Bake for 18 to 22 minutes, rotating the pans halfway through. The cookies are ready when the tops are crackled and the edges turn light golden brown while the centers still look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. They firm up as they cool while keeping their chewy middle.
Why These Cookies Stay Chewy
Almond paste already contains ground almonds and sugar, so these cookies get a dense, moist texture without butter or oil. Combined with almond flour, the dough bakes into cookies that stay soft in the center for a day or two.
Overbaking is the main risk. The centers may look slightly underdone when the pans come out, but they keep setting as they cool. Baking them until fully firm makes them dry instead of tender.
Fixing Sticky Dough and Flat Cookies
- If the almond paste is hard, grate it on the large holes of a box grater before mixing so it blends faster.
- Slightly damp hands make it easier to roll the sticky dough.
- In a warm kitchen, chill the dough for 15 minutes; cooler dough spreads less and bakes taller.
- If cookies flatten too much, the egg whites were probably oversized. Add an extra spoonful of almond flour next time for a thicker dough.
- For a stronger bakery-style flavor, add a few drops of vanilla extract alongside the almond extract.
Serving and Storing Almond Paste Cookies
These go well with espresso or tea. On a holiday cookie plate they sit nicely next to Italian Christmas cookies with almond glaze. For something fruitier alongside, try banana pudding cookies or peach cobbler cookies.
Keep baked cookies in an airtight container for up to 5 days; the almond flavor deepens after the first day. Both the dough and baked cookies freeze well. Freeze shaped dough balls on a tray first, then bag them and bake from frozen, adding 1 to 2 minutes to the baking time.
FAQ
Are almond paste cookies the same as amaretti?
They are very similar and many recipes overlap. Traditional amaretti often use whipped egg whites for a lighter texture, while almond paste cookies tend to be slightly denser and chewier.
What is the difference between almond paste and marzipan?
Almond paste has less sugar and a stronger almond flavor, which makes it better for baking. Marzipan is typically sweeter and softer, made for candy-style desserts.
