Italian almond paste cookies

Italian almond paste cookies

This recipe is an invitation to explore the elegance of Italian desserts. It’s a chance to impress your loved ones with a batch of homemade cookies that are both sophisticated and heartwarming. Dusting them with powdered sugar is like putting the finishing touches on a masterpiece, a sign that you’ve created something truly special.


  • 2 egg whites
  • 8 oz. almond paste (preferably solo, but odense can be substituted)
  • 2/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup almond flour
  • icing sugar for dusting
  • sliced almonds (optional, for decoration)

Method of preparation:

Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.

In a large bowl, break the almond paste into small pieces to make it easier to mix.

Add the granulated sugar, salt and vanilla extract to the almond paste. Mix until well combined.

In a separate bowl, beat the egg whites until they form soft peaks.

Gently fold the beaten egg whites into the almond mixture.

Add the almond flour and fold in until well mixed.

Drop rounded tablespoons of the mixture onto the prepared baking tray using a spoon or cookie scoop.

If you like, press a few sliced almonds into the top of each cookie for decoration.

Bake for 15-18 minutes or until the edges are golden brown.

Leave the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

When cooled, dust with icing sugar.

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