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.
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!
- Kitchen Sink 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
- 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.
DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Equipment Needed
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. 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.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.
Nutrition
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.
Leave a Reply