My soft and chewy Almond Paste Cookies have the kind of chewy center and delicate, crackly outside that make them hard to leave alone. My version starts with an 8-ounce package of almond paste, so you get plenty of that heavenly almond flavor from just a few basic ingredients. I add a little orange zest to brighten the cookie dough, while powdered sugar and sliced almonds make these Italian-style cookies a great addition to a holiday cookie tray.
Why Choose My Almond Paste Cookies
- Almond paste does the heavy lifting: The almond paste base brings the flavor and helps give these Italian almond paste cookies their soft, chewy interior.
- No flour or butter in the recipe: There are only a few ingredients to pull together, and everything mixes quickly in the food processor.
- No beaten egg whites or chill time: Add one large egg white directly to the dough, then scoop and bake.
- Pretty enough for a cookie tray: Powdered sugar makes the tops crackle, and a few sliced almonds give each cookie a classic holiday finish.
- Something a little different: If you enjoy almond macaroons or almond horns, these chewy almond cookies deserve a spot on your baking list.
Ingredient Insights
Almond paste: Use one 8-ounce package of almond paste. Break it into small pieces so it mixes evenly with the sugar. Check the label carefully: almond filling and marzipan are different products and won’t give you the same dough.
Granulated sugar: The ½ cup in the dough sweetens the cookies while letting the almond flavor come through.
Large egg white: Use one large egg white, straight from the egg. There is no need to whip it first. Separate it carefully and save the egg yolk for another recipe.
Vanilla extract and orange zest: Vanilla rounds out the almond flavor. One loosely packed teaspoon of finely grated orange zest adds a little brightness without turning these into orange cookies.
Salt: The measured ½ teaspoon balances the sweetness. Use the amount in the recipe card rather than guessing with a pinch of salt.
Powdered sugar and sliced almonds: Roll the dough generously in powdered sugar before baking. Then press 3 to 4 sliced almonds onto each ball without flattening it. The thin slices add a little crunch without putting a whole almond on top.
What Is Almond Paste?
Almond paste is a sweet, dense mixture made with ground almonds and sugar. In these cookies, it’s part of the dough itself, giving each bite its almond flavor and chewy center. After trying a couple different brands over the years, I recommend Solo brand almond paste.
Although almond paste, marzipan, and almond filling look similar on the shelf, they serve different purposes. Marzipan is sweeter and commonly used for candy and decorations, while almond filling has a softer, jam-like consistency. For this cookie recipe, stick with almond paste.
Where to Find Almond Paste
The first time I sent my husband looking for this product, he accused me of sending him on a wild goose chase!
To find almond paste, look in the baking aisle near pie fillings, marzipan, and other specialty baking ingredients. It may come in a can or a wrapped package, depending on the brand. Read the front label before you buy: you want to be sure you’re getting almond paste, not almond cake and pastry filling and not marzipan. If you don’t see it at your grocery store, check another store’s baking aisle or look for it online.
How to Make Almond Paste Cookies
The full ingredient amounts are in the recipe card below. Unlike a chocolate chip cookie dough you might mix with a hand mixer in a large bowl, this dough comes together in the food processor. Have your parchment-lined baking sheet ready so you can scoop and bake as soon as the dough is mixed.
Step one: Preheat the oven to 325°F and line a large cookie sheet with parchment paper. Break the almond paste into small pieces.
Step two: Add the almond paste and granulated sugar to a food processor. Pulse until the paste is finely broken down and the mixture looks sandy and crumbly.
Step three: Add the large egg white, vanilla extract, salt, and orange zest. Process just until the mixture comes together into a smooth paste-like dough, scraping down the sides as needed. The finished cookie dough should be sticky.
Step four: Use a small cookie scoop, size #60 and leveled, to portion the dough into 1-tablespoon balls. Put the powdered sugar in a separate bowl, then gently roll each dough ball and coat it generously.
Step five: Place the scooped cookies about 2 inches apart on the lined baking sheet. Gently press 3 to 4 sliced almonds into the top of each cookie. Leave the dough rounded; don’t flatten it.
Step six: Bake for 18 to 22 minutes, until the tops look crackled and the bottom edges are lightly golden brown. The centers should still look soft. Let the cookies cool completely on the baking sheet before moving them.
Substitutions and Variations
- Leave out the orange zest: If you’d rather have a straightforward almond and vanilla cookie, omit the zest. The rest of the formula stays the same. However, if you want my two cents, I love the way the orange zest makes these taste. It does NOT make them taste like orange cookies. It just gives them a slight hint of brightness and lends to that holiday flavor.
- Skip the sliced almond topping: The cookies will still have plenty of almond flavor from the paste. Keep the powdered sugar coating for the crackled finish. I really only use the almonds on top when I’m sharing with guests. My family prefers to skip the nuts on top when we’re just enjoying them as a family.
- Add a chocolate finish: If you want to dress them up next time, try a little melted chocolate drizzled over the completely cooled cookies. Let the chocolate set before stacking or storing them.
Tips for Soft, Chewy Almond Paste Cookies
- Expect sticky dough. Use the scoop to keep portions even, and clean your hands whenever rolling becomes messy. One of the best things about this recipe is that the dough does not need to chill.
- Pulse the paste and sugar first. Breaking up the almond paste before adding the egg white helps prevent large lumps in the dough.
- Coat each ball well. A generous layer of powdered sugar makes the cracks more visible as the cookies bake.
- Watch the bottom edges. Pull the cookies when they are lightly golden underneath and still soft in the center. They will absolutely firm up as they cool.
- Let them finish cooling on the pan. Moving warm cookies to a cooling rack too soon can break their tender centers. Leave them on the baking sheet until completely cool.
How to Store Almond Paste Cookies
Room temperature: Once completely cool, keep these Italian almond paste cookies in an airtight container for up to 5 days. Place parchment paper between layers if you want to protect the powdered sugar tops.
Refrigerator: You can refrigerate almond paste cookies in an airtight container for up to a week, though the powdered sugar may lose some of its snowy look. Let them come to room temperature before serving.
Freezer: Freeze cooled cookies in an airtight container, with parchment between layers, for up to 2 months. Thaw them covered at room temperature so condensation collects on the container instead of the cookies.
These chewy almond paste cookies are an easy choice when I want something a little different alongside my favorite cookies during the holiday season. Put these Italian almond cookies on a tray with my Snowball Christmas Cookies and Raspberry Almond Shortbread Cookies, or make a batch just because you love a chewy almond cookie.
More Holiday Cookies
Almond Paste Cookies
Ingredients
- 1 package almond paste 8 ounces, broken into smaller chunks
- ½ cup granulated sugar
- 1 large egg white
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon orange zest finely grated
- ¼ cup almonds sliced
- ½ cup powdered sugar for rolling
Instructions
- Preheat your oven to 325°F and line a large baking sheet with parchment paper.
- Break up the almond paste into chunks and add to the food processor along with granulated sugar. Pulse until the almond paste is finely broken down and the mixture has a sandy, crumbly texture.
- Add the egg white, vanilla extract, salt and orange zest. Process just until the mixture comes together into a smooth, sticky dough, scraping down the sides of the bowl as needed.
- Scoop the dough into 1-tablespoon portions and gently roll into balls. I use a small cookie scoop, size #60, leveled.
- Place the powdered sugar in a small bowl. Roll each ball generously in powdered sugar, then place it on the prepared baking sheet. Gently press 3 to 4 sliced almonds into the top of each cookie, taking care not to flatten the dough. Bake immediately, while the dough is still cold.
- Arrange the cookies about 2 inches apart on the prepared baking sheet. Do not flatten them.
- Bake for 18 to 22 minutes (20 is perfect for me), or until the cookies are crackled on top and lightly golden around the bottom edges. The centers should still be soft.
- Allow the cookies to cool completely on the baking sheet before removing them from the parchment.
Notes
Nutrition
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