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. SOLO brand is recommended over Odense because the batter and cookies hold shape better. To offset the runnier batter when using Odense, add 2-4 tablespoons almond flour to the dough.
- Sugar
- Egg Whites
- Almond Flour – Adding a small amount of almond flour adds structure to the dough, helping the cookies from becoming flat during baking. If you do not have almond four on hand, easily make your own using extra almonds! See my almond flour recipes post to see how simple it is!
- Optional – sliced almonds and powdered sugar for decorating
How To Make almond paste cookies recipe
- First beat the egg whites until frothy and white.
- Break up the almond paste in smaller pieces and add to the egg white with sugar, salt, and vanilla extract. Beat until well combined, then mix in almond flour.
- For best results, refrigerate the dough for 1-2 hours or freeze for 30 minutes. (See below for difference between refrigerating and baking immediately.)
- 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.
- Bake in a 350°F oven for 16-18 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 these 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.
For these cookies, I highly recommend using SOLO brand. Another popular brand, Odense will work, but the batter will be a little runny. To offset this, add an additional 1/4 cup almond flour, or until the dough becomes thick enough to scoop and hold shape.
If you cannot find SOLO brand almond paste at your local store, it may 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
Like other ethnic desserts, financiers and gluten-free biscotti, these cookies are perfect as is or with some of these flavor enhancers!
- 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!
- Gluten-Free Monster Cookies
- Banana Oatmeal Pancakes
- Flourless Peanut Butter Cookie Sandwiches
- Gluten-Free Waffles
- Fudgy Flourless Chocolate Cookies
SAVE THESE CHEWY ALMOND MACAROONS RECIPE TO YOUR PINTEREST BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Italian Almond Paste Cookies
Ingredients
- 2 egg whites
- 8 ounces almond paste (NOT almond filling) (SOLO brand almond paste recommended over ODENSE brand, but see recipe notes for modifications)
- â…” cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup almond flour
- powdered sugar, for dusting
- sliced almonds, optional
Instructions
- Preheat the oven to 350°F. Grease a baking sheet, line with parchment paper, or a silicone baking mat.
- IMPORTANT NOTE: Use a hand mixer instead of stand mixer. Using a stand mixer makes the batter too runny.
- In a medium bowl beat the egg whites until frothy and opague white.
- Break up almond paste in smaller chunks and add to the beaten egg whites with sugar, salt, and vanilla extract. Beat until well combined. Mix in the almond flour.
- For best results, cover the dough and refrigerate for 1-2 hours or freeze for 30 minutes.
- 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.
- Bake for 16-18 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.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Equipment Needed
Recipe Notes
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Important note about 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. For these cookies, I highly recommend using SOLO brand. Another popular brand, Odense will work, but the batter will be a little runny. To offset this, add an additional 1/4 cup almond flour, or until the dough becomes thick enough to scoop and hold shape. SOLO brand almond paste may also be purchased online through Amazon.Â
FREEZing / storingÂ
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. 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.ÂÂ
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”Â
- After baking immediately make an indentation in the middle using a small spoon. Fill with Nutella or jam.Â
Nutrition
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Madeleine says
My 20 year old son described these cookies to me. A customer for which he is remodeling a kitchen made them. I found your recipe and VOILA! I will buy lots of almond paste when on sale. I can’t believe I made these and everyone, including me, love them! I always thought only a professional baker could make them! Thank you!
Melissa says
Yay! Thank you Madeline! They are very hard to describe, but so amazing! That’s why I wish EVERYONE would make them so they knew my incessant raves were warranted!
Best,
Melissa