Delicately sweet and nutty, these Soft & Chewy Almond Paste Cookies are the perfect addition to your festive holiday gatherings. They bring a delightful almond flavor that’s sure to impress friends and family alike. Whether you’re preparing a holiday platter or just looking for a quick treat, these cookies will fit the bill.
Why You’ll Love This Recipe
Simple Ingredients: The recipe requires only a handful of ingredients, many of which are pantry staples.
Quick to Make: From start to finish, these cookies come together in under 30 minutes.
Perfect Texture: Soft and chewy with just the right amount of crispness on the edges.
Versatile: Garnish with sliced almonds or a dusting of powdered sugar to suit your preferences.
Crowd-Pleaser: Their elegant appearance and delightful flavor make them perfect for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 oz almond paste
1/2 cup granulated sugar
1/2 cup powdered sugar
2 large egg whites
1 teaspoon almond extract
1/4 teaspoon salt
1/2 cup sliced almonds (optional, for garnish)
Powdered sugar (optional, for dusting)
Directions
Preheat the Oven:
I preheat my oven to 325°F (160°C) and line a baking sheet with parchment paper.
Prepare the Dough:
In a large mixing bowl, I break the almond paste into small pieces. Then, I add the granulated sugar and powdered sugar, mixing until the mixture becomes crumbly.
Add Wet Ingredients:
I beat in the egg whites, almond extract, and salt until the dough turns smooth and sticky.
Shape the Cookies:
Using either a spoon or my hands, I scoop small portions of the dough and roll them into 1-inch balls. I place them on the prepared baking sheet, making sure to space them about 2 inches apart.
Garnish:
For an extra touch, I press a few sliced almonds onto the top of each cookie.
Bake:
I bake the cookies for 15-18 minutes, keeping an eye on them until they’re lightly golden around the edges but still soft in the center.
Cool and Dust:
Once out of the oven, I let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. For a festive finish, I dust them with powdered sugar before serving.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 18 minutes
Total Time: 28 minutes
Servings: Makes about 18 cookies
Calories: Approximately 120 kcal per cookie
Variations
Chocolate Drizzle: Drizzle melted dark chocolate over the cooled cookies for a decadent touch.
Coconut Flakes: Roll the dough balls in unsweetened coconut flakes before baking for added texture and flavor.
Citrus Twist: Add 1 teaspoon of orange or lemon zest to the dough for a citrusy note.
Nut-Free: Replace almond paste with a nut-free alternative like marzipan for a similar texture and taste.
Vanilla Option: Swap the almond extract for vanilla extract if you prefer a more subtle flavor.
Storage/Reheating
Storage: I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, they can be frozen in a sealed container for up to 2 months.
Reheating: While these cookies are best enjoyed fresh, I reheat them in the oven at 300°F (150°C) for 3-5 minutes if I want to refresh their texture.
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FAQs
Can I use marzipan instead of almond paste?
Yes, marzipan can be used, but keep in mind that it’s sweeter than almond paste, so you might want to adjust the sugar quantities.
Why are my cookies spreading too much?
If the cookies spread too much, it could be due to overly warm dough. I recommend chilling the dough for 20 minutes before shaping the cookies.
Can I make these cookies gluten-free?
These cookies are naturally gluten-free as the recipe doesn’t call for flour. Just double-check your almond paste for any hidden gluten ingredients.
What is the best way to break up almond paste?
I find it easiest to break almond paste into small pieces by hand or using a food processor before mixing it with the sugars.
Can I double this recipe?
Absolutely! You can easily double or even triple the ingredients to make a larger batch. Just ensure your baking sheets have enough space.
Conclusion
Soft and chewy almond paste cookies are a must-try treat, especially during the holiday season. Their delicate almond flavor and beautiful texture make them a standout on any dessert table. Whether you stick to the classic recipe or try a fun variation, these cookies are sure to become a favorite. Happy baking.
📖 Recipe:
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Soft & Chewy Almond Paste Cookies
- Total Time: 28 minutes
- Yield: About 18 cookies
- Diet: Gluten Free
Description
Delight your taste buds with soft and chewy almond paste cookies that are delicately sweet and full of nutty almond flavor. These gluten-free cookies are quick to prepare and perfect for festive gatherings, holiday platters, or as an everyday treat.
Ingredients
8 oz almond paste
1/2 cup granulated sugar
1/2 cup powdered sugar
2 large egg whites
1 teaspoon almond extract
1/4 teaspoon salt
1/2 cup sliced almonds (optional, for garnish)
Powdered sugar (optional, for dusting)
Instructions
- Preheat Oven: Preheat to 325°F (160°C) and line a baking sheet with parchment paper.
- Prepare Dough: In a large mixing bowl, break almond paste into small pieces. Add granulated and powdered sugar, mixing until crumbly.
- Add Wet Ingredients: Beat in egg whites, almond extract, and salt until the dough is smooth and sticky.
- Shape Cookies: Roll dough into 1-inch balls and place them on the prepared baking sheet, spaced 2 inches apart.
- Garnish: Press sliced almonds onto the top of each cookie, if desired.
- Bake: Bake for 15-18 minutes until lightly golden at the edges.
- Cool and Dust: Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
Notes
For a decorative touch, drizzle with melted chocolate or add citrus zest.
If the dough is too soft, chill it for 20 minutes before shaping the cookies.
These cookies are naturally gluten-free.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Holiday
Nutrition
- Serving Size: About 18 cookies
- Calories: 120 kcal per cookie
