Italian Almond Paste Cookies, also known as almond macaroons, are a soft, chewy, and absolutely irresistible delight perfect for Christmas or Passover. Only four ingredients are required to make this flourless cookie recipe. These 5-Star naturally gluten-free cookies have earned hundreds of rave reviews. See for yourself!
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Ingredient Tips
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 (just like homemade gluten-free pizzelles), 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
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How To Make Almond Paste Cookies Recipe
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Brief egg white mix
Place the egg whites in a bowl large enough to add all the other ingredients. Use a hand mixer to beat the whites just until they are frothy. No stiff peaks here! Just enough to loosen the eggs and make some bubbles.
Beat in other ingredients
Here’s a quick, yet essential tip. Using a hand mixer or a stand mixer with a whisk attachment is the way to go here. Some readers said their batter was too runny, and turns out, a paddle attachment was the culprit! Break up your almond paste into the bowl and add the almond flour, sugar, and salt.
Scoop, chill, bake
There’s more on this below because I went full-sleuth on deciding which was the best method for baking. But, for best results use a small cookie scoop to portion out the macaroons quickly and evenly, or just roll into 1-inch balls. Dust with powder sugar, press a few almonds on top and you are almost to homemade Italian cookie heaven!
You could pop them in the oven straight away, but for a puffier, airy shape, I recommend chilling for 1-2 hours before baking. Then bake at 350°F for 16 minutes and try your hardest to not take down the whole pan in one sitting. Seriously.
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. I recommend at least chilling 1 hour.
UPDATE (11/2025): I recently tested the recipe again and found chilling doesn’t make such a difference now that almond flour is added to the recipe. Good news – you can skip the chilling!
Storage and Freezing Tips
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.
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.
Where Do I Get 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.
Decorating Inspo
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.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Airy, Chewy Italian Almond Paste Cookies
Ingredients
- 2 egg whites
- 8 ounces (227 g) almond paste (NOT almond filling), SOLO brand almond paste recommended over ODENSE brand, but see recipe notes for modifications
- ⅔ cup (134 g) granulated sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract, or almond extract
- ½ cup (52 g) 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 opaque white.2 egg whites
- 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.8 ounces almond paste (NOT almond filling), ⅔ cup granulated sugar, ½ teaspoon salt, ½ teaspoon vanilla extract, ½ cup almond flour
- For best results, cover the dough and refrigerate for 1-2 hours or freeze for 30 minutes. (See UPDATE in recipe notes.)
- 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.
Notes
Update (11/2025)
I recently tested the recipe again and found chilling doesn’t make such a difference now that almond flour is added to the recipe. So you can skip the chilling!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.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. 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.Note about original recipe:
(12/21) I received a lot of reader comments about the batter being too runny. I discovered when using a stand mixer the dough becomes significantly thinner. I added the note about using a hand mixer instead, which helps the dough have a better consistency. A more significant change is the addition of almond flour. I also started to have problems with the batter consistency! I’m haven’t found evidence that SOLO changed their almond paste formula, but something seems to have altered. Therefore, adding 1/2 cup almond flour brings the dough back to how it was when I originally posted the recipe, and yields great results. Without the almond flour, the cookies spread and become very thin and chewy. Also, originally the recipe made half the amount. Since the almond paste I recommend is now only sold in 8 ounce packages, I doubled the recipe to use the whole package.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Utterly FANTASTIC! I made these to take to a family reunion and they were gone in no time {I made 3 batches}!! Everyone was asking for the recipe. Reminded me of my childhood – yay!
Yay! Thanks so much for the note, Mary Jo! Love it!
Best,
Melissa
what is the calories & info etc per serving (Is it 2 cookies)
Thanks love your stuff 🙂
Hi Renee,
No, the nutritional information would be for each cookie and I appreciate you!
Best,
Melissa
43000 calories per cookie? 43Kcal
Doesn’t make since to me for 1 cookie, sorry & thanks for info.
Hi Renee,
I’m so glad you asked in case anyone else is confused! I can’t change the label because it’s a standard setting, but actually a kcal is the same of what we think of as a calorie. So if your recipe made 36 cookies, that would be the calorie count of each cookie. If it made less cookies, it would be slightly more.
Best,
Melissa
Can I use regular flour?
Hi Janet,
I’ve never tried this, but I don’t see why not. It would probably give a slightly fluffier texture.
Best,
Melissa
This recipe was perfect. The addition of almond flour really made a difference. I brought them to a party and they were a big hit.
I always love hearing that one of recipes was a hit. Thanks for sharing this, Carol!
Best,
Melissa
I lost my mom’s recipe and this is it! I can’t wait to bring back memories. They were yummy as a kid so now my own children can enjoy my childhood memories. Thanks!
Oh gosh, this makes me so happy, Linda. And, ironically, my mother’s name is Linda 🙂
Best,
Melissa
These came out great! I made these a couple days ago, but instead of the store bought almond paste (which, where I live it is both expensive & difficult to find) I used some almond paste I’d made a couple of days beforehand! Love these cookies, I’ll definitely be making them again! Next time, I might even use some orange or lime zest, if I have any. I might even buy some sliced almonds too. Thanks for the recipe!
(sorry if this comment posts twice, my phone is glitching a tad at the moment)
Thank you for sharing, KJ! I appreciate it!
Best,
Melissa
Sadly these did not work out at all.
Mixing the almond paste was so sticky and had to over beat the egg whites.
It would be better Mixing separate and fold in the egg whites.
Hi Jan,
I apologize for the troubles. If the almond paste was sticky I’m wondering if it was actually almond paste or almond filling was accidentally used. Almond paste is very solid and has to be broken off in chunks. I also like the Solo brand because it has a stiffer consistency than Odense.
Best,
Melissa
I love these cookies!! They are so delicious and so easy to make. Can’t eat just one!!
Thank you for this recipe!!
Sheila, Ohio, USA!!
Thank you, Sheila! I appreciate you taking the time to leave me a note.
Best,
Melissa