Description
These Italian Almond Paste Cookies are soft, chewy, and bursting with rich almond flavor. Made with commercial almond paste, egg whites, and pure almond extract, they bake into delicate cookies with beautifully cracked, powdered sugar-dusted tops and lightly golden edges. With crisp outer shells and tender, melt-in-your-mouth centers, these classic almond cookies are perfect for holidays, cookie trays, and special occasions.
Ingredients
Scale
- 16 oz (454 g) commercial almond paste (not marzipan)*
- 1 cup (198 g) granulated sugar
- 1/4 tsp salt
- 2 large egg whites, room temperature
- 1 tsp pure almond extract
- Powdered sugar, for dusting
- Brand Note: If using American Almond Love ‘n Bake almond paste, use 10 oz (284 g) paste instead and skip the 2-hour chill time.
Instructions
- Crumble Almond Paste with Sugar: In a large mixing bowl or food processor, break the 16 oz of commercial almond paste into small, bite-sized pieces. Add the granulated sugar and salt, beating on low speed until evenly crumbly and sandy in texture.
- Mix in Egg Whites and Almond Extract: Mix in the egg whites one at a time, followed by the pure almond extract, beating continuously until a smooth, thick, and sticky paste forms.
- Scoop onto Baking Sheets: Line two baking sheets with parchment paper. Scoop heaping tablespoon-sized portions (~20 g each) of dough onto the sheets, leaving 2 inches between portions.
- Refrigerate for 2 Hours: Place the baking sheets with the scooped dough into the refrigerator to chill uncovered for 2 hours until the surfaces feel set.
- Preheat Oven and Dust Sugar: Preheat your oven to 325°F (163°C). Dust the chilled cookie mounds generously with powdered sugar through a fine-mesh sieve.
- Bake Until Barely Golden: Bake for 18–22 minutes, or until the exterior surfaces develop fine cracks and the bottom edges are lightly golden brown.
- Cool Completely on Pan: Allow the cookies to cool completely on the baking sheet before attempting to lift them. Warm cookies are soft and sticky, but firm up into crisp-shelled clouds as they cool.
Notes
- Almond Paste is NOT Marzipan: Make sure you purchase canned or boxed almond paste, not marzipan. Marzipan contains far too much sugar and insufficient almond content, which will cause the dough to spread flat.
- Do Not Skip the Chill: Chilling the scooped dough balls uncovered for 2 hours creates a skin on the outside that yields the classic cracked, delicate cloud crust. If using American Almond Love ‘n Bake almond paste, use only 10 oz (284 g) and skip the chilling step.
- Cool Fully Before Removing: Almond paste cookies are naturally tacky when hot. Letting them cool completely on the parchment paper ensures they lift cleanly without tearing.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 14g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg