Name: Italian Almond Paste Cookies
Prep time: 5 min
Cook time: 22 min
Total time: 87 min
Ingredients: 1 egg white; 4 ounces almond paste, ((NOT almond filling)); ⅓ cup granulated sugar; ¼ teaspoon salt; ¼ teaspoon almond extract, (optional); powdered sugar, (for dusting); sliced almonds, (optional)

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Italian Almond Paste Cookies, also known as almond macaroons, are a soft, chewy, and highly addictive delight perfect for Christmas or Passover. Only four ingredients are required to make this flourless cookie recipe!

Ingredients NEEDED

This almond cookie recipe only requires a few simple ingredients to make lovely tasting macaroon. Top them with sliced almonds, dust with powdered sugar, or for a Christmas treat, drizzle with melted chocolate and add holiday sprinkles!

Almond Paste – Sold in the baking aisle, but be sure not to grab marzipan or almond filling, which will not work for this recipe.
Sugar
Egg White
Salt
Optional – almond extract for flavoring, sliced almonds and powdered sugar for decorating

How To Make almond paste cookies recipe

First beat an egg white until frothy and white.
Break up the almond paste in smaller pieces and add to the egg white with sugar, salt, and almond extract. Beat until well combined.
Use a small cookie scoop or roll into 1 inch balls. Place a on parchment-lined baking sheet.
If desired, gently press sliced almonds in the top and dust with powdered sugar.
For best results, refrigerate the baking sheet for 1-2 hours or freeze for 30 minutes. (See below for difference between refrigerating and baking immediately.)
Bake in a 325°F oven for 20-22 minutes or until edges and bottoms are golden brown.

refrigerating vs baking immediately

Some almond macaroon recipes call for refrigerating the cookies before baking and some do not. I tried the cookies both ways to see if there was a major difference.

THE VERDICT: If you are pressed for time, refrigerating does not make any difference in taste or texture. However, chilling first does make a slightly more aesthetically appealing cookie, with a rounded, uniform shape.

FREQUENTLY ASKED QUESTIONS

CAN YOU FREEZE almond paste cookies?

Yes. These cookies are very freezer-friendly. Either freeze after baking and cooled, or portion out into balls and freeze before baking. If baking from frozen, a few minutes will have to be added to the baking time.

Either baked or unbaked cookies may be frozen, well wrapped, up to three months.

HOW TO STORE

To be fair, these cookies usually don’t last long enough to actually store, but once they have cooled store in an airtight container at room temperature up to 1 week.

If you need to store opened almond paste, wrap securely and store in the refrigerator up to three months or freeze up to six months.

WHERE TO BUY ALMOND PASTE

Almond paste can be purchased in the baking section of your grocery store. However, make sure you purchasing ALMOND PASTE and not almond filling, which is a different consistency and will not work in these cookies.

It can also be purchased online through Amazon.

are these cookies gluten free?

Yes. Almond cookies made with almond paste are flourless, so they are naturally gluten free, grain free, and perfect for Passover. If you love the ease of baking without flour, check out my top flourless cookie recipes!

decorating ideas

Press sliced almonds in the tops and sprinkle with powdered sugar before baking
Drizzle melted chocolate over the tops and add sprinkles (Perfect for Christmas!)
Use your finger to form an indentation in the middle and add a halved maraschino cherry before baking
Dip half the cookie in melted chocolate for a “black and white”
After baking immediately make an indentation in the middle using a small spoon. Fill with Nutella or jam.

More flourless Recipes

For more naturally gluten free recipes, check out some of these favorites!

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a stack of two almond paste cookies with the top one having a bite taken out

Italian Almond Paste Cookies

Italian Almond Paste Cookies, also known as almond macaroons, are a soft, chewy, and highly addictive delight perfect for Christmas or Passover. Only four ingredients are required to make this flourless cookie recipe!

4 from 27 votes

Print Pin Rate

Prep Time: 5 minutes

Cook Time: 22 minutes

chilling: 1 hour

Total Time: 1 hour 27 minutes

Servings:

Author: Melissa Erdelac

Ingredients

▢ 1 egg white
▢ 4 ounces almond paste, (NOT almond filling)
▢ ⅓ cup granulated sugar
▢ ¼ teaspoon salt
▢ ¼ teaspoon almond extract, optional
▢ powdered sugar, for dusting
▢ sliced almonds, optional

Instructions

Preheat the oven to 325°F. Grease a baking sheet, line with parchment paper, or a silicone baking mat.
In a medium bowl beat the egg white until frothy and white.
Break up almond paste in smaller chunks and add to the beaten egg white with sugar, salt, and optional almond extract. Beat until well combined.
Use a small cookie scoop to portion out 1 inch balls, placing on prepared baking sheets about 1-2 inches apart. Dust balls with powdered sugar. If desired, gently press 2-3 almonds into the tops of the cookies, flattening slightly.
For best results, refrigerate the cookie sheet for 1-2 hours or freeze for 30 minutes.
Bake for 20-22 minutes, or until edges and bottoms start to brown. Cool on cookie sheets for 10 minutes before transporting to a wire rack to cool completely.

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Equipment Needed

Baking Sheets

Small Cookie Scoop

Silicone Baking Mats

Recipe Notes

FREEZing / storing

Either freeze after baking and cooled, or portion out into balls and freeze before baking. If baking from frozen, a few minutes will have to be added to the baking time.

Either baked or unbaked cookies may be frozen, well wrapped, up to three months.

Once they have cooled, store in an airtight container at room temperature up to 1 week.