Description
Chewy and delicious Italian Almond Paste Cookies, naturally gluten-free and easy to make.
Ingredients
Scale
16 oz almond paste
1 cup sugar
1/4 teaspoon salt
2 large egg whites, lightly beaten
1 teaspoon almond extract
Sliced almonds for rolling
Powdered sugar for dusting (optional)
Instructions
- Step 1: Preheat your oven to 350F and line a baking sheet with parchment paper.
- Step 2: Break the almond paste into 1-inch pieces and place them in the bowl of a food processor.
- Step 3: Add the sugar, salt, egg whites, and almond extract to the food processor.
- Step 4: Process the mixture until a smooth, wet, and sticky paste forms.
- Step 5: Chill the dough for at least 1 hour or for up to 3 days.
- Step 6: Scoop rounded tablespoons of dough and roll them into 1-inch balls.
- Step 7: Press sliced almonds onto the sides of each dough ball, using the stickiness of the dough to help them adhere.
- Step 8: Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Step 9: Bake for 15-18 minutes, or until the bottom edges are just starting to turn golden.
- Step 10: Let the cookies cool completely on a wire rack.
- Step 11: Optionally, dust the cooled cookies with powdered sugar before serving.
Notes
The dough will be very wet and sticky, which is normal for this recipe.
Be careful not to overbake the cookies to keep them soft and chewy.
Chilling the dough is an important step to make it easier to handle.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian