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.
Hi, I just made these today and they are really easy and great and I especially love that they look like bakery style quality which is also a bonus however I found them a little too sweet and I bake amaretti quite often which can be sweet also but these seem to be much sweeter. Can you recommend the best way to cut it down a bit? Has anyone cut the sweetness down a bit without compromising the quality and if so share what you did.
Thanks!
Hi Val,
If you found them too sweet I would leave out the sugar, or cut back by half. The almond paste has sugar in it already so for your tastes you may not need anymore! Glad you enjoyed them.
Best,
Melissa
Thanks for your reply!
These cookies are amazing! Thank you for sharing.
So glad you love them! Thanks, Effie!
Best,
Melissa
I doubled batch as suggested. I could have quadrupled, and it would not have been enough. Baked for 15-16 minutes based on color of cookie bottom. Rolled/pressed top of scooped dough in sliced almonds and sprinkled with powdered sugar after they came out of oven. Delicious cookie. Great recipe. Will make again!
Oh, thank you so much, Vicki. This truly means a lot.
Best,
Melissa
Great cookies. I endeavored to follow your recipe exactly, but I modified two things. I used a box grater to grate the almond paste and added an additional quarter cup of almond flour. They turned out very well!!
Thanks so much for taking the time to comment, Joanne! I appreciate you sharing your expereince.
Best,
Melissa
MAKE THESE COOKIES- they are like a puff of deliciousness! Thank you Melissa for sending me the recipe when I couldn’t find it- it was worth it!
I made these cookies this morning and they didn’t disappoint! I followed the recipe exactly to make the dough. I used a spoon to make 24 balls (your recipe says 36 but they would have been really small). I added a little cluster of slivered almonds on top-definitely makes it! To dust with powdered sugar I used a small strainer which worked great! Next time I’ll add a splash (1T) of fresh lemon juice-I think that would be a nice flavor addition. You rocked it again Melissa!
Hi Mickey,
Oh, thank you so much! I’m so happy we could bring the recipe to fruition! Love the idea of lemon juice!
Best,
Melissa
Finally tried these. So glad I did. We love them and super easy to make. I let my grandson put the almond slivers on top. This will be a recipe that I’ll keep coming back to!
Thanks Melissa
Thanks, Lisa! Love that you share this time with your grandson.
Best,
Melissa
These are delicious. The second time I made them I only used 1/3 cup sugar instead of 2/3 cup.
I appreciate the note. Thanks, Linda!
Best,
Melissa
I made these for Christmas and my adult children really loved them and requested some for New Year’s so I made some more but I don’t get 36 out of this recipe. I make them a little bit bigger and get 28 approximately.
They really are delicious!!
That’s wonderful, Wendy! So glad you all enjoy them!
Best,
Melissa
I hate to buy 5lbs of almond flour when I only need 1/2 cup. Is it that much better than regular flour? Will regular flour mess up the taste?
Hi Mary,
I get almond flour from Aldi and it’s about $6 a bag. However, for this recipe, I think using regular flour would be fine. I would start with 1/4 cup because it will bind more then almond flour.
Best,
Melissa
Thank you!
You are right. Everyone loved these cookies. I doubled the recipe, and it still was not enough. I checked cookies at 15” and bottoms were brown. I also pressed unbaked cookie top into sliced almonds, and then dusted with powder sugar while warm out of oven. I tried every variation- all good, but this was the favorite!
I appreciate you taking the time to leave this comment, Vicki!
Best,
Melissa
These cookies were a big hit. Everyone that tried them loved them. When people ask me for the recipe I know they really like them. I like that they are so pretty. Mine looked just like the photo. Using a small cookie scoop I had 28-30 cookies from one recipe.
This makes me so happy to read, Marlene! Thank you!
Best,
Melissa
Made these for my sister-in-law who is GF and loves anything almond. She raved over the cookies. They came out perfectly with your detailed instructions and specific almond paste recommendations. Everyone loved them!
Thanks so much for sharing, EF!
Best,
Melissa
Easy to make and delicious, especially if you’re a fan of almonds, almond flavoring and marzipan like I am but I found them too sweet. Between the sugar already in the almond paste, 2/3 cup added sugar plus confectioner sugar dusting [I didn’t even do the latter] it’s just too sweet for my palette and I also find that the sweetness also distracts from the flavor. I’m going to knock off about 1/4 cup sugar and see how it goes.
Hi Melissa,
Thanks for the notes. You know, I never seem to have an issue with the sweetness, but I made these again recently and swapped out the vanilla extract for almond. For some reason, that just seem to increase the overall sweet taste of the cookies. However, the sugar may be adjusted as much as you want. Thanks for taking the time to write.
Best,
Melissa
Good to know about the almond flavoring as I’d be apt to add more in! Thanks for a lot of really great recipes. You’re one of my favorite gluten-free baking sites.
You bet, Melissa! I’m so glad you’re here!
Best,
Melissa
It’s delicious! The best healthy cookie! So easy to make with the kids to help you decorate!
These really are delicious! Thanks so much for commenting, Edna. I appreciate it!
Best,
Melissa
Finally, I have been able to make an almond paste cookie that rivals my mother’s! Last time I made these they spread out like a sugar cookie, but addition of the almond flour along with your great instructions prevented that this time! This recipe is a keeper! Thank you so much for sharing. Happy Holidays!! 🎄
Oh, this makes me so happy! Thank for taking the time to make me smile. Merry Christmas!
Best,
Melissa
I’m not a fan, sorry. These came out so dense with the addition of the almond flour. I get these from my local Italian bakery and these are way heavier and not airy at all. I’ve made macaroons before and they have the perfect texture with no flour added. I followed the recipe exactly too and I’m an experienced baker. They also were undercooked in the center but brown on the bottom so I think they need to be flattened a little bit or baked at a lower temp. Also I love salt, but do not like the salt in this cookie. It’s overpowering. Refrigerating them does not help they are still sticky to roll. My guess is they would have been good without the almond flour and salt. Just my two cents to help others because almond paste is expensive and I feel like this was sadly a waste of ingredients.
Hi Lynda,
Sorry you didn’t enjoy the recipe. I’m a little confused about the “sticky to roll” part. These cookies aren’t designed to be rolled. Perhaps this isn’t the type of cookie you were expecting. Regardless, I apologize if you felt they were a waste of ingredients. I know that is very frustrating. Wishing you a joyful holiday season.
Best,
Melissa
OMG! It is so good! Thank you for sharing 😋. Naturally gluten free and dairy free! Perfect!
So glad to hear, Maria! Merry Christmas!
Best,
Melissa
This recipe is very very sweet.
I can vouch that the original Italian are also very sweet. Reminds me of my childhood. I will be making these with the leftover paste from my rainbow cookies (the 3 colours of the Italian flag conveniently coincide with Christmas colours).
Oh, the rainbow cookies! I used to love those 🙂 Maybe I need to create a GF version of those as well!
Best,
Melissa
These Airy, Chewy Italian Almond Paste Cookies are a huge hit at my gatherings! So easy to make and so light and delicious!!
Thank you, Susan! So glad you loved them!
Best,
Melissa
DOESN’T GET ANY BETTER THAN THIS! I adore almond and this goes straight to my all-tme favorite list. I can’t wait to try more of Melissa’s recipes!!!
Thank you, Tracy! I really appreciate your enthusiasm and am happy you’re here!
Best,
Melissa
Hi Melissa! I watched your video on the Italian almond paste cookies. I have bought almond flour before and didn’t care much for it. What brand do you recommend? I do enjoy your recipes and have changed my baking flour to the Cup 4 Cup after watching your reviews on the different brands. I do appreciate and value your recommendations. Thank you!
After trying these I will post how they turned out. They look so good.
Hi Lisa,
Oh, I’m so glad you are finding the recipes helpful! I use the Costco Kirkland brand of almond flour, but I will say, I don’t think it’s the brand that makes the difference, it’s pretty much the nature of almond flour itself. It’s a denser, heavier “flour” because it’s just ground nuts. I too never enjoyed the taste of almond flour because I found it made baked goods almost “wet” tasting, if that makes sense. However, I’ve figured out some unique ways to bake with it and make adjustments to my recipes to get rid of those textures.
For these cookies, though, it’s such a small amount of almond flour, you won’t even notice the taste or that it’s in there. I use it to build up the structure of the cookie. Hope that helps!
Best,
Melissa
Thank you so much for responding! True not much in there….
I love these cookies, very easy to make, not a lot of ingredients.
I wanted a new cookie for a holiday cookie exchange and this is the one that won.
Oh yay! Love an officially winning cookie recipe! Thanks so much for leaving me a note about it.
Best,
Melissa
Sensational. I followed the recipe with a slight change: used 1/4 tsp vanilla extract and 1/4 tsp almond extract instead of 1/2 tsp vanilla or almond. Baked 16-17 min. These are delicious and such an easy recipe. I’m thinking they’d make pretty gift cookies.
Thanks for sharing your experience, Linda! I appreciate it!
Best,
Melissa
The recipe calls for 1/4 c almond flour, then you say later on to add 1/2 c almond flour to help with the runnyness Is that on top of the 1/4 c that’s in original recipe, or total amount of almond flour that .
Hi Renee,
For the 1/4 cup amount, that is when I talk about using a different brand of almond paste. If not using Solo brand, I suggest adding up to an additional 1/4 cup almond flour. You would add the 1/2 cup no matter what, but if the batter is too thin, adding up to 1/4 cup more flour will help with structure. Let me know if you have any other questions!
Best,
Melissa
Very yummy! I was able to get 86 after doubling this recipe, per your instructions!
I sub’d almond extract for the vanilla and wow, so good! I ended up putting the dough in the freezer and they rolled much easier for me.
Thank you so much!
Thanks for sharing your experience, Debby! It’s helpful for others and I appreciate it!
Best,
Melissa