Chewy, Irresistible Almond Paste Cookies
These chewy almond paste cookies have a crisp exterior and soft marzipan-like center, delivering bold almond flavor in every bite. Perfect for holidays or everyday indulgence.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Gluten Free
Ingredients
- 225 g almond paste
- 150 g granulated sugar
- 2 large egg whites (about 60 g total)
- 30 g all-purpose flour
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 40 g powdered sugar (for coating)
Instructions
- Preheat your oven to 170°C (340°F). Line a baking sheet with parchment paper.
- Cut the almond paste into small pieces and place them in a mixing bowl.
- Add the granulated sugar and mix using a hand mixer or stand mixer until the mixture looks crumbly and evenly combined.
- Add the egg whites one at a time, mixing well after each addition until a thick, sticky dough forms.
- Mix in the almond extract and salt.
- Gently fold in the flour just until incorporated. Do not overmix.
- Scoop portions of dough about 25 g each and roll them into balls.
- Roll each ball generously in powdered sugar.
- Place the cookies on the prepared baking sheet, spacing them about 5 cm apart.
- Bake for 14–16 minutes, until the cookies are set, lightly cracked on top, and just beginning to turn golden at the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use high-quality almond paste for the best flavor.
- Dust hands with powdered sugar to handle sticky dough more easily.
- Store in an airtight container to keep cookies chewy.
- You can refrigerate the dough up to 24 hours ahead of baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 11g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
