These chewy almond paste cookies are rich, fragrant, and delicately crisp on the outside with a soft, marzipan-like center. Made with simple ingredients, they deliver deep almond flavor in every bite and are perfect for holidays, tea time, or whenever you crave an elegant homemade treat.

Why You’ll Love This Recipe

These cookies are naturally flavorful thanks to almond paste, requiring very little flour. They are quick to prepare, bake evenly, and stay soft for days. The recipe is beginner-friendly yet produces bakery-style results with a beautifully chewy texture and lightly cracked tops.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Almond paste – 225 g
Granulated sugar – 150 g
Egg whites – 2 large (about 60 g total)
All-purpose flour – 30 g
Almond extract – 1 teaspoon
Salt – 1/4 teaspoon
Powdered sugar – 40 g (for coating)

Directions

1. Preheat your oven to 170°C (340°F). Line a baking sheet with parchment paper.
2. Cut the almond paste into small pieces and place them in a mixing bowl.
3. Add the granulated sugar and mix using a hand mixer or stand mixer until the mixture looks crumbly and evenly combined.
4. Add the egg whites one at a time, mixing well after each addition until a thick, sticky dough forms.
5. Mix in the almond extract and salt.
6. Gently fold in the flour just until incorporated. Do not overmix.
7. Scoop portions of dough about 25 g each and roll them into balls.
8. Roll each ball generously in powdered sugar.
9. Place the cookies on the prepared baking sheet, spacing them about 5 cm apart.
10. Bake for 14–16 minutes, until the cookies are set, lightly cracked on top, and just beginning to turn golden at the edges.
11. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 16 cookies
Preparation time: 15 minutes
Baking time: 15 minutes
Total time: 30 minutes

Variations

You can add finely chopped almonds for extra texture. A touch of lemon zest brings a bright contrast to the sweetness. For a more delicate finish, skip the powdered sugar coating and lightly brush the cookies with egg white before baking.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 2 months. Let frozen cookies thaw at room temperature before serving. Reheating is not necessary, but a brief 2-minute warm-up in a low oven can refresh their texture.

FAQs

Can I use almond flour instead of almond paste?

No, almond flour will not provide the same sweetness or structure as almond paste.

Are these cookies gluten-free?

They contain a small amount of flour, but you can substitute it with a gluten-free flour blend.

Why is my dough sticky?

The dough is naturally sticky due to the almond paste and egg whites. Lightly dust your hands with powdered sugar if needed.

Can I reduce the sugar?

Reducing sugar is not recommended, as it affects both texture and structure.

Do these cookies spread while baking?

They spread slightly but mostly puff and crack on top.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours before baking.

What type of almond paste should I use?

Use high-quality almond paste with a high almond content, not marzipan.

Can I make them smaller?

Yes, reduce portion size and bake for 12–13 minutes.

How do I know when they’re done?

They should be set, cracked on top, and still soft in the center.

Can I add chocolate?

You can drizzle melted dark chocolate over cooled cookies if desired.

Conclusion

Chewy, Irresistible Almond Paste Cookies are a simple yet refined treat that highlights the natural richness of almonds. With minimal ingredients and maximum flavor, this recipe is perfect for both everyday baking and special occasions. Once you try them, they’re sure to become a favorite in your cookie collection.

Print