Almond Paste Cookies

Close up photo of the soft interior texture of a bitten almond paste cookie.

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.

Course cookies

Cuisine Italian

Prep Time 20

Cook Time 20

overnight chill 12

Total Time 1

Servings servings

Calories 104kcal

Author Maria Vannelli (retired RD)

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

Find helpful step-by-step photos in the post and a short video in the recipe card to guide you through the recipe.

1 serving= 1 cookie

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.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition