Description
These Italian Almond Paste Cookies are irresistibly soft, chewy, and bursting with rich almond flavor. Made with pure almond paste, whipped egg whites, and a touch of almond extract, each cookie features a delicate golden exterior, beautifully crackled powdered sugar coating, and a tender, melt-in-your-mouth center. Naturally flourless and wonderfully aromatic, these traditional Italian almond cookies are perfect for holiday cookie trays, family celebrations, or enjoying with a warm cup of espresso.
Ingrédients
Scale
- For the Cookie Dough Base:
- 454 g (16 oz) purchased almond paste (use pure almond paste, NOT marzipan!)
- 1 cup (198 g) granulated sugar
- 1/4 tsp salt
- 2 large egg whites, room temperature, lightly beaten
- 1 tsp pure almond extract
- For the Coating:
- 1/2 cup (60 g) powdered sugar, sifted (for dusting)
Instructions
- Crumble Almond Paste with Sugar: Break the 454 g almond paste into small, bite-sized pieces in a large mixing bowl. Add the granulated sugar and salt. Beat with an electric mixer or stand mixer fitted with a paddle attachment until the mixture forms uniform, sandy crumbles without large lumps.
- Add Egg Whites and Almond Extract: Gradually pour in the 2 lightly beaten egg whites while mixing on medium speed. Beat until a thick, smooth paste forms, then mix in the pure almond extract.
- Portion Dough onto Sheets: Line two large baking sheets with parchment paper. Scoop heaping tablespoon-sized portions (~25g each) of the soft dough onto the prepared sheets, leaving 2 inches between them.
- Refrigerate Portioned Dough for 2 Hours: Place the baking sheets with portioned dough balls into the refrigerator to chill for at least 2 hours until thoroughly firm.
- Preheat Oven and Dust with Powdered Sugar: Preheat your oven to 325°F (165°C). Generously dust the top of each chilled dough ball with sifted powdered sugar.
- Bake Until Edges Are Lightly Browned: Bake at 325°F (165°C) for 18–22 minutes, or until the edges and bottom rims turn a delicate light golden brown while the crackled centers remain soft.
- Cool Completely on Baking Sheets: Allow the cookies to cool completely directly on the warm baking sheets before attempting to lift them. Warm cookies are extremely delicate and will stick if moved too soon!
Notes
- Almond Paste vs. Marzipan: Make sure to purchase almond paste, not marzipan! Marzipan contains significantly more sugar and less ground almond, which will cause the cookies to melt into flat, burnt caramel puddles in the oven.
- Cool Completely on the Sheet: Because there is no grain flour or solid butter holding these cookies together, they rely on set egg whites and sugar for structure. Let them cool 100% on the pan before lifting.
- Brand Variation Note: This recipe follows standard commercial purchased almond paste (454 g / 16 oz). If using specialized brand preparations like American Almond Love ‘n Bake paste, follow the manufacturer’s specific ratio adjustment (284 g paste without chilling).
- Temps de préparation: 15 minutes
- Temps de cuisson: 22 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: Italian
Nutrition
- Portion: 1 cookie
- Calories: 155
- Sucre: 17g
- Sodium: 25mg
- Graisse: 7g
- Graisse saturée: 1g
- Graisses insaturées: 5g
- Gras trans: 0g
- Glucides: 21g
- Fibres: 1g
- Protéine: 3g
- Cholestérol: 0mg