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!
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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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.
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.