This recipe for Chewy Almond Cookies is my go-to recipe when gluten-free family or friends are coming over - and the cookies never disappoint. The cookie has a crunchy exterior from rolling in sliced almonds and a chewy, macaroon-like interior.
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What I like about these cookies
You only need a few ingredients and less than an hour to whip up these babies! This is a great cookie to make during the holidays when you pressed for time and still want to create cookie baskets for your friends.
Almond paste cookie ingredients
You need the following ingredients to make these almond paste cookies:
- Almond Paste: you will need one pound of paste for these cookies - be careful as some people mistake marzipan for almond paste. Solo Foods has a high-quality paste that can be found in many supermarkets or online.
- Egg Whites: allow the egg whites to come to room temperature prior to starting the recipe. Room temperature whites whip up to a greater volume and provide more stability compared to cold egg whites.
- Salt
- Granulated Sugar
- Confectioners' Sugar (aka Powdered Sugar): powdered sugar has a tendency to have lumps. If so, simply sift using a fine mesh sieve.
- All-purpose flour or Gluten-Free Flour: I prefer Bob's Red Mill or King Arthur's for gluten-free, but you may find good alternatives in most supermarkets.
- Raw Sliced Almonds: the cookies are rolled in almonds prior to baking.
Instructions
Follow these simple instructions to create these almond paste cookies:
Place 4 egg whites into a clean bowl and allow to come to room temperature (approximately 1 hour). Begin whipping egg whites and salt until egg whites hold a medium peak. Set bowl aside.
Add almond paste, granulated sugar and confectioners' sugar into a separate bowl. Using a hand- or stand-mixer, begin mixing until well combined (1 - 2 minutes).
Add flour to the almond/sugar mixture bowl and mix until just combined.
Fold egg whites into the almond/sugar/flour mixture until combined. Fold gently.
Use a cookie scoop to scoop out approximately one tablespoon of dough. Roll the dough in the sliced almonds and place on sheet pans lined with parchment paper or a silicone baking mat. Leave at least 1" between each cookie.
Bake for 14 - 18 minutes at 350° F. Cookies will begin to turn a golden color. Cool cookies before serving and enjoy!
Top tips
- Separate your eggs an hour before you start on this cookie recipe. You will need the whites from four eggs (save those yolks for a curd, pastry cream or your next omelet!). Egg whites will aerate best when at room temperature.
- Don't overwhip the egg whites - you want medium peaks for this recipe. The egg whites should be white, glossy and the peaks will curl slightly when the beaters are lifted out of the bowl.
FAQs
Absolutely! Melt some high-quality chocolate and either dip half the cookie into the chocolate or drizzle over the cookies.
Wrap the cookies in plastic wrap and store in an air-tight container at room temperature for up to 4 days. To freeze the cookies, wrap in plastic wrap and freeze for up to 3 months (tip: I like to place a piece of masking tape on anything I am freezing. I write the name of the item and freezing date.)
More almond desserts
Love almonds and looking for more delicious recipes? Check out the following:
📋 Recipe
Chewy Almond Cookies Recipe
Equipment
- Stand Mixer or hand mixer
- 2 Parchment paper or silicone baking mats
- 1 Cookie Scoop optional
- Bowls, measuring cups and spoons
Ingredients
- 4 Large Egg Whites Room Temperature
- ½ teaspoon Salt
- 1 Pound Almond Paste
- 1 Cup Granulated Sugar
- 1 Cup Powdered Sugar
- ¾ Cup Gluten-Free Flour (All Purpose flour may be substituted if not making gluten-free cookies)
- 1 Cup Almonds, sliced
Instructions
- Place 4 egg whites into a clean bowl and allow to come to room temperature (approximately 1 hour)4 Large Egg Whites
- Line 2 sheet pans with parchment paper or a silicone mat.
- Preheat oven to 350℉ (180℃)
- Add salt to the bowl of egg whites.½ teaspoon Salt
- Begin whipping egg whites and salt until egg whites become a medium peak. Set bowl aside.
- Add almond paste, granulated sugar and powdered sugar into a separate mixing bowl. Using a hand- or stand-mixer, begin mixing until well combined (2 - 3 minutes).1 Pound Almond Paste, 1 Cup Granulated Sugar, 1 Cup Powdered Sugar
- Add the flour to the almond and sugar mixture, and stir just until everything is combined.¾ Cup Gluten-Free Flour (All Purpose flour may be substituted if not making gluten-free cookies)
- Gently fold the egg whites into the almond, sugar, and flour mixture until fully combined. Be careful not to deflate the egg whites.
- Use a cookie scoop to portion about one tablespoon of dough. Roll each ball in sliced almonds, then place them on the prepared baking sheets, leaving at least 1 inch between each cookie.1 Cup Almonds, sliced
- Bake for 14 - 18 minutes. Cookies will begin to turn a golden color.
- Cool cookies before serving. Optional - dust with powdered sugar.
Sue-Tanya Mchorgh says
The perfect treat for family and friends, they have a crunchy almond exterior and a delightful macaroon-like chewiness inside. Plus, they're quick and easy to make. A must-try for the holidays!
Beth says
These cookies are so good! The almond flavor is fantastic, and the chewiness of the cookies with the crunch of the nuts is fantastic.
Helen at the Lazy Gastronome says
Really easy cookies to make. They are really almond forward, and light. I love these cookies!
Irena says
Love these cookies! Such a nice texture and almond flavour throughout. Always a hit with a cup of tea or coffee. Thanks for the recipe.
KT says
Everyone loved these cookies! They melt in your mouth. Thank you!
Traci says
These are so good and so easy! I appreciate your helpful tips. Thanks for sharing!
Kate says
Brought these cookies to a school event and everyone loved them!
Dina and Bruce says
The flavor in these cookies was perfection. Had people asking for the recipe so I sent them your way!!
TAYLER ROSS says
This is one of my absolute favorite cookie recipes! I've made them several times and everyone always asks me for the recipe!
Holly says
Very good cookies with a nice chewy texture. I used all-purpose flour. Thank you!