These Almond Paste Cookies are for all you almond flavor fans! They are a uniquely textured cookie, with a crunchy exterior and a sweet, dense, chewy interior. They are based on a traditional Italian cookie and have many variations and add-ins.
I have never tasted them before making them myself, but they remind me of the filling inside of my beloved Bear Claw pastries. I love anything almond!
To make these Almond Paste Cookies, start by beating four egg whites until stiff peaks form. Set them aside. Then cream almond paste and sugar together in the bowl of an electric mixer. Almond paste can be found in the baking aisle and is usually sold in a small box. This recipe calls for one pound of almond paste, or two boxes. Flour is then added to the sandy sugar and almond paste mixture, along with salt and almond extract. Lastly, add the beaten egg whites and mix until a stiff but sticky dough forms.
Scoop the dough into roughly one-inch balls. Press lightly crushed sliced almonds all around the dough balls, and place them on a baking sheet. I used a silicone baking mat, and the cookies did not stick at all. I did see some recipe reviews say that they stuck to a plain baking sheet. You could also try spraying parchment paper with a bit of nonstick spray, just to be sure.
These cookies bake at 350 degrees for 20 minutes, or until the edges around the bottom are golden. That seems like a long bake time for cookies, but they did not taste dry or overbaked at all. I love how pretty they look with a little dusting of powdered sugar. I hope you enjoy these unique cookies!
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These Almond Paste Cookies are a uniquely textured almond cookie, with a crunchy exterior and a sweet, dense, chewy interior.
- 4 egg whites
- 16 ounces almond paste (not marzipan)
- 1 cup granulated sugar
- 1 cup powdered sugar, plus more for dusting
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
- 1 cup sliced almonds, crushed lightly
- Preheat oven to 350 degrees, and line a baking sheet with Silpat or parchment paper.
- Beat egg whites until stiff peaks form. Set aside.
- Cut almond paste into one-inch cubes. Add to the bowl of an electric stand mixer along with granulated sugar and powdered sugar. With the paddle mixer, beat until the texture is sandy.
- Add flour, salt, and almond extract and mix. Then add beaten egg whites, and mix on low speed until a dough forms.
- Scoop dough into rounded tablespoon-sized balls, and coat with sliced almonds. Place on lined baking sheet, and bake at 350 degrees for 20 minutes, or until the edges are golden.
This recipe is adapted from Dishing Delish.
- Serving Size: 1 cookie
- Calories: 124
- Sugar: 13g
- Sodium: 37mg
- Fat: 5.1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.1g
- Protein: 2.5g
- Cholesterol: 0mg
Keywords: almond paste cookies, Christmas cookies, holiday baking, cookies