Description
Chewy, sweet, and rich Italian almond cookies made with almond paste, sugar, and egg whites lightly crisp on the outside and perfectly soft in the center. A classic Sicilian treat that’s naturally gluten-free.
Ingredients
8 oz almond paste (not marzipan)
2/3 cup granulated sugar
1/3 cup powdered sugar
2 large egg whites
1/4 tsp almond extract (optional)
1/4 cup sliced almonds (for topping)
Powdered sugar for dusting
Instructions
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Break almond paste into small pieces and place in a food processor with both sugars. Pulse until crumbly.
3. Add egg whites and almond extract (if using); process until a smooth, thick batter forms.
4. Transfer dough to a piping bag fitted with a large round or star tip, or use a spoon to form small rounds (about 1 tablespoon each) onto prepared baking sheets.
5. Press a few sliced almonds on top of each cookie.
6. Bake for 15–18 minutes, or until lightly golden on the edges but still soft in the center.
7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. Dust with powdered sugar before serving.
Notes
Store in an airtight container at room temperature for up to 5 days.
For extra flavor, dip half of each cookie in melted dark chocolate.
These cookies freeze beautifully — let them thaw at room temperature before serving.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Category: Cookies, Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 12g
- Sodium: 15mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Italian almond paste cookies, Sicilian almond cookies, amaretti morbidi, almond cookies gluten free