Learn how to make soft and chewy Italian almond paste cookies at home. Made with almond paste, egg whites, and sliced almonds-simple, gluten-free, and bakery-worthy.
For the longest time, I was completely obsessed with bakery-style almond paste cookies that I could only ever find in old-school Italian pastry shops.
You know the kind - lightly crisp on the outside, soft and chewy inside, and full of rich almond flavor. I knew these cookies were made with almond paste, but if you've read my guide on how to make almond paste, you already know I struggled with this ingredient for the longest time.
Once I finally mastered making almond paste, I immediately started experimenting with the elusive chewy Italian almond cookie. Batch after batch, I tweaked, tested, and compared- and I'm thrilled to finally share the version that became "the one."
Along the way, I learned so much about how little changes - like how you beat the egg whites or use different kinds of flour - can completely transform the final texture. And because of all that testing, I now have a few tips to help you make your ideal almond cookie at home.
Let's get baking!
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Quick Overview
- Prep Time: 15-20 minutes (plus overnight chill)
- Cook Time: 17-20 minutes per batch
- Total Time: 60 minutes active time (excluding overnight chill)
- Yield: About 30 cookies (2 batches)
- Serving Suggestions: Enjoy these soft, chewy almond cookies with coffee or tea, or include them on your Italian Christmas cookies tray. They're perfect for gifting or as a sweet finish to any Italian-inspired meal.
Ingredients
- Almond paste: Gives the cookies their distinctive flavor and chewy texture. Marzipan won't work in this recipe.
- Confectioners' sugar: Blends smoothly and adds sweetness to the dough.
- Granulated sugar: Helps create a lightly crisp edge.
- Almond flour: Adds structure and reinforces the almond flavor. If you prefer, you can substitute all-purpose flour, but almond flour keeps it naturally gluten-free.
- Egg whites: Bind the ingredients together and give the cookies a soft, tender texture.
- Almond extract: Just a little boosts the aromatic almond flavor. Add more if you like a stronger almond note.
- Salt: A pinch brings out the flavors and balances the sweetness.
- Ground cinnamon: A subtle, warm note that complements the almond beautifully.
- Sliced almonds: For rolling and adding a bit of crunch.
Step-by-Step Directions
Alright - let's make these chewy almond cookies together. Grab the ingredients, and I'll walk you through the whole thing as if we're baking side by side.
Day 1 - Make and Chill the Dough
- Beat the egg whites: Crack 2 large egg whites into a small bowl and beat them with a fork or a whisk for 1-2 minutes. You just want them loosened and frothy - not full peaks. (Quick note: I've tried whipping them to stiff peaks before; that makes a lighter, crisper cookie but also a bit drier. For the soft, chewy result, I prefer the fork method.)
- Break up the almond paste: Cut or crumble 8 oz (225 g) almond paste into small pieces. If you're making half the recipe, you can use a mini food processor - it's fast and tidy. For larger batches, use the paddle attachment on your stand mixer.
- Add the sugars and pulse/mix: Add the ½ cup (60 g) confectioners' sugar and ½ cup (100 g) granulated sugar to the almond paste. Pulse in the food processor (or mix with the paddle) until the mixture looks sandy and crumbly.
- Add almond flour & spices: Mix in the 8 tablespoons (50 g) of almond flour, a pinch of salt, and a pinch of ground cinnamon.
- Add the liquids: Pour in the beaten egg whites and ½ teaspoon almond extract. Mix just until a soft, sticky dough comes together. It will be very soft - that's expected. If it seems too loose to handle, don't panic: the overnight chill will help.
- Refrigerate overnight: Cover the bowl and refrigerate the dough overnight. This step firms the dough, concentrates the flavor, and makes the cookies much easier to portion.
Day 2 - Shape and Bake the Cookies
Preheat the oven to 350°F (175°C). Line a large parchment-lined baking sheet. Pour 2-3 cups sliced almonds into a shallow bowl for rolling.
- Scoop - don't roll: Use a small cookie scoop to portion the dough (this keeps sizes consistent and helps baking evenness). Do not try to roll the dough in your hands - it's too soft. Instead, drop each scoop directly into the sliced almonds. Gently press and push the dough around in the almonds so they stick; you're coating, not rolling. Watch the video in the recipe card to see how I do this.
- Transfer to baking sheet: Place scooped cookies on the parchment, spacing a few inches apart. These cookies don't spread dramatically, but they need space so they can bake evenly.
- Bake - and watch the time: Bake 17-20 minutes per batch. They may look underdIf you want a crispier cookie, bake a little longer - but beware of browning. These cookies stay pale, so don't expect a deep golden color.
- Optional color trick: If you want a touch more color, put the sheet under the broiler for the last 30-60 seconds - watch like a hawk. Sliced almonds go from golden to burned very quickly.
- Two batches & yield reminder: You'll likely bake in two batches. Expect about 30 cookies total (depending on scoop size). Bake one sheet while preparing the next so everything runs smoothly.
- Cool completely before moving: Right out of the oven, these cookies are soft and fragile. Let them cool fully on the baking sheet - they'll firm up as they cool. Don't try to transfer warm cookies, or they'll lose shape.
- Optional garnish: Lightly dust cooled cookies with confectioners' sugar before serving for a pretty finish.
Tips
- Room-temperature egg whites blend best. Cold egg whites don’t combine as well.
- Keep cookie sizes consistent. Use a small scoop for even baking.
- Watch your baking time. Baking 17-20 minutes gives a soft center with slightly crisp edges. Bake longer for crunchier cookies, but keep an eye on them to prevent burning.
- Don't move cookies while warm. They're soft and fragile right out of the oven-let them cool completely before transferring or storing.
- Chill the dough overnight. This dough is soft and sticky-it's not meant to be rolled. An overnight chill makes it much easier to handle.
- Optional broil for color. If you want golden edges, broil for the last minute-watch carefully so the sliced almonds don't burn.
FAQ
When egg whites are whipped to soft peaks, the cookies turn out moist, tender, and slightly chewy because the foam is delicate and less stable. Beating them to stiff peaks traps more air, creating a lighter, crispier, and slightly more brittle cookie.
If you love soft, chewy cookies, stick with soft peaks or lightly beaten egg whites. If you prefer a crispier, airier texture, you can whip the egg whites to stiff peaks-but keep in mind the cookies may be a little drier.
The dough's temperature and moisture content make a big difference. If the dough is too warm or wet, cookies can spread too much. Chilling the dough overnight helps control spreading and also improves the texture.
Yes, but there are a few things to keep in mind. Almond meal is slightly coarser and often includes skins, which can make the cookies a bit denser and slightly more textured. If you prefer a finer, smoother cookie, almond flour is the best choice.
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months - they thaw beautifully at room temperature.
Explore More Almond Cookie Favorites
If you love these chewy almond paste cookies, be sure to explore more almond-inspired treats on the blog. From chewy to crunchy, there's an almond cookie for every craving!
Recipe Origins
I first discovered this cookie recipe on this website back in 2007. I've held onto this cookie recipe for years because I knew it was something I wanted to try.
For the longest time, I struggled to find the perfect almond paste to use, and it wasn't until I found the perfect recipe that these cookies truly came to life. With just a couple of tweaks, they became the soft, chewy, flavorful cookies everyone loves.
What I really enjoy about this recipe is how simple it is, yet so satisfying. Every bite has that rich almond flavor, a tender texture, and a little touch of nostalgia. It's a recipe I'm proud to keep in my collection and even happier to share with anyone who loves a classic almond cookie as much as I do.
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THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
Recipe
Almond Paste Cookies
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Ingredients
- 225 grams almond paste 8 ounces, room temperature
- 100 grams granulated sugar ½ cup
- 60 grams confectioners' sugar ½ cup
- 50 grams almond flour 8 tablespoons
- 2 egg whites room temperature, 75 grams
- ½ teaspoon pure almond extract 2.5 grams
- pinch ground cinnamon
- pinch salt
- 200 grams sliced almonds 2 cups, or more
- extra icing sugar for dusting optional
Instructions
Day 1 - Make and Chill the Dough
- In a small bowl, lightly beat the egg whites with a fork for 1-2 minutes until frothy. Set aside.
- Cut the almond paste into small pieces, and place in a food processor or stand mixer with the paddle attachment.
- Add the confectioners' sugar and granulated sugar; pulse or mix until sandy and crumbly.
- Mix in almond flour, salt, and ground cinnamon until combined.
- Pour in the beaten egg whites and almond extract and mix until a soft, sticky dough forms.
- Cover and refrigerate overnight to firm up.
Day 2 - Shape and Bake the Cookies
- Preheat to 350°F (175°C). Line a large baking sheet with parchment paper.
- Place sliced almonds in a shallow bowl.
- Use a small cookie scoop to portion the dough. Do not roll by hand-the dough is too soft.
- Drop each scoop directly into the bowl of sliced almonds. Gently press and roll until coated.
- Carefully transfer to the parchment-lined sheet, leaving space between cookies.
- Bake for 17-20 minutes, depending on desired texture (shorter for softer, longer for crisper). Cookies will remain pale.
- For more color, broil for 30-60 seconds, watching carefully to prevent burning.
- Let cookies cool fully on the baking sheet before moving-they are delicate while warm.
- Optional: Lightly dust cooled cookies with confectioners' sugar before serving for a pretty finish.
Video
Notes
- Room-temperature egg whites blend best. Cold egg whites don’t combine as well.
- Keep cookie sizes consistent. Use a small scoop for even baking.
- Watch your baking time. Baking 17-20 minutes gives a soft center with slightly crisp edges. Bake longer for crunchier cookies, but keep an eye on them to prevent burning.
- Don't move cookies while warm. They're soft and fragile right out of the oven-let them cool completely before transferring or storing.
- Chill the dough overnight. This dough is soft and sticky-it's not meant to be rolled. An overnight chill makes it much easier to handle.
- Optional broil for color. If you want golden edges, broil for the last minute-watch carefully so the sliced almonds don't burn.
Nutrition
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Renata Cardillo
Hi Maria. I made these cookies, but they didn’t turn out at all. The dough was very ,very soft. The cookies spread out in the pan and I was left with 3 inch round cookies. What do you think I did wrong? How do I thicken the dough consistency? Thank you
Maria
Hi Renee! I’m sorry your cookies didn’t turn out as expected. Let’s see if we can figure out what happened. A dough that’s very soft — and cookies that spread into large rounds — usually means there was a bit too much moisture in the mixture.
Did you use homemade almond paste or commercial? And was the almond paste soft to begin with?
To fix the consistency, you can:
– Add 1–2 tablespoons of almond flour to firm up the dough.
– Chill the dough before baking to reduce spreading (not sure if you did this).
One final thought, check your oven temperature with an oven thermometer if you have one — some ovens run hotter or cooler than the dial shows, which can affect how much cookies spread. Hope that helps. Let me know.
Nina
Can you freeze these cookies?
Maria
Thanks for your interest Nina. Yes, you can freeze them for up to 3 months – they thaw beautifully at room temperature. Enjoy!
val
These look amazing! I can’t wait to try this recipe!
Maria
Thanks so much Val! Enjoy!