Irresistible Almond Paste Cookies Ready in 25 Minutes

There’s something magical about almond paste cookies—rich, nutty, and with just the right amount of sweetness. Every time I make a batch, the smell takes me straight back to my grandma’s kitchen, where she’d wrap them in little wax paper bundles as gifts for the neighbors. These cookies? They’re deceptively simple, but the flavor is anything but. With just a handful of ingredients—almond paste, sugar, and a touch of almond extract—you get a cookie that’s tender, chewy, and packed with that deep marzipan-like taste. I’ve baked these for years, and trust me, they disappear faster than you can say “second batch.” Perfect for holiday trays, afternoon tea, or just sneaking straight from the cookie jar.

Why You’ll Love These Almond Paste Cookies

These little gems have stolen hearts (and cookie jars) for good reason:

• Quick & easy – You’re just 25 minutes away from warm, nutty bliss
• That perfect chew – Crisp edges give way to a tender, marzipan-like center
• Pure almond magic – The double hit of almond paste and extract creates an unforgettable flavor
• Fancy-looking, fuss-free – The powdered sugar dusting makes them look bakery-worthy with zero effort
• One-bowl wonder – Minimal cleanup means more time for eating cookies

Seriously – these disappear faster than I can bake them. You’ve been warned!

Ingredients for Almond Paste Cookies

These cookies keep it simple with just five ingredients – but oh, what magical ingredients they are! Measure everything precisely for the best texture:

• 1 cup almond paste – Not crumbled! Use it straight from the tube or can (I love the Solo brand for consistency)
• 1/2 cup granulated sugar – Plain white sugar works best here
• 1 egg white – From a large egg (save the yolk for custard!)
• 1/4 teaspoon almond extract – Just a splash to amp up the flavor
• 1/4 cup powdered sugar – For that snowy finish (you’ll dust this on after baking)

Ingredient Substitutions & Notes

In a pinch? Marzipan can sub for almond paste (it’s sweeter, so reduce sugar by 1 tbsp). No almond extract? Skip it – the paste carries enough flavor. For egg-free, try 1 tbsp aquafaba, though the texture will be slightly less chewy.

How to Make Almond Paste Cookies

Alright, let’s get these almond paste cookies from dreams to reality! I’ve made this recipe so many times, I could probably do it in my sleep—but don’t worry, I’ll walk you through every step so yours turn out just right.

Step 1: Preheat & Prep

First things first—fire up that oven to 350°F (175°C). While it’s heating, line your baking sheet with parchment paper. Trust me, this little step saves you from any sticky situations later. No parchment? A light grease with butter works too!

Step 2: Mix the Dough

Now, the fun part! Grab a bowl and toss in your almond paste, sugar, egg white, and almond extract. Here’s my pro tip: use a wooden spoon or silicone spatula to really mash and mix until it’s smooth and no lumps remain. Scrape down the sides halfway through—those sneaky bits love to hide!

Step 3: Shape & Bake

Roll the dough into 1-inch balls—about the size of a walnut—and pop them onto your prepared baking sheet, spacing them about 2 inches apart. They don’t spread much, but you want them to bake evenly. Slide them into the oven for 12–15 minutes until they’re just lightly golden around the edges. They’ll still feel soft, but that’s perfect—they firm up as they cool.

Step 4: Cool & Dust

Patience is key here! Let the cookies cool on the sheet for 5 minutes—no cheating!—before transferring them to a rack. Once they’re just warm (not hot), give them a generous dusting of powdered sugar. The sugar melts slightly into the cookies, creating that dreamy, snowy finish. And there you have it—almond paste cookies that taste like pure joy!

Tips for Perfect Almond Paste Cookies

Want bakery-level almond paste cookies every time? These little tricks make all the difference:

• Underbake slightly – Pull them out when edges are just golden (they’ll finish cooking on the pan)
• Room temp ingredients – Cold almond paste won’t mix smoothly—let it sit out for 30 minutes first
• Dust smart – Wait until cookies are warm (not hot) to dust so the sugar doesn’t melt completely
• Cookie swap secret – Add orange zest to the dough for a citrus twist that’s downright addictive
• Storage pro tip – Layer cookies with parchment in an airtight container to keep them fresh

Follow these, and you’ll have cookies so good, people will beg for the recipe! If you enjoy simple, classic cookies, you might also love these Russian Tea Cakes.

Storing & Reheating Almond Paste Cookies

These almond paste cookies stay dreamy in an airtight container at room temperature for up to 5 days—if they last that long! No need to reheat (they’re perfect at room temp), but a quick zap in the microwave makes them extra cozy if you can’t resist warm cookies. Just 5 seconds does the trick!

Nutritional Information for Almond Paste Cookies

Each little cookie packs a flavorful punch with about 80 calories – not bad for such a rich treat! Here’s the scoop per cookie:

• Calories: 80
• Sugar: 8g
• Fat: 4g (0.5g saturated)
• Carbs: 10g
• Protein: 2g

Values are estimates (brands may vary slightly), but honestly? When something tastes this good, I’m not counting – I’m savoring every almond-y bite! For more insight into ingredient nutrition, you can check out resources like the USDA FoodData Central.

FAQ About Almond Paste Cookies

Got questions? I’ve got answers! Here’s everything you need to know about these almond paste cookies:

Can I freeze almond paste cookies?
Absolutely! These freeze like a dream. Just pop cooled cookies in a freezer bag with parchment between layers. They’ll keep for 2 months—thaw at room temp for an hour before serving.

Can I use almond flour instead of almond paste?
Oh honey, no—they’re totally different beasts! Almond paste has sugar and binding ingredients that give these cookies their signature chew. Almond flour would make dry, crumbly cookies. Stick with the paste! If you are interested in gluten-free baking alternatives, learning about the properties of almond flour can be helpful.

Why are my cookies cracking?
Don’t panic—that’s normal! Almond paste cookies often develop little cracks as they cool. It’s part of their rustic charm. If you want smoother tops, gently flatten the balls before baking.

Can I double this recipe?
You bet! This recipe doubles beautifully—just mix in two batches if your bowl’s small. More cookies = more happiness! If you are looking for other recipes that double well, check out these White Chocolate Macadamia Nut Cookies.

Are these gluten-free?
Yes indeed! Since there’s no flour in the recipe, these almond paste cookies are naturally gluten-free. Just check your almond paste brand to be safe.

Share Your Almond Paste Cookies

Did you bake up a batch? I’d love to hear how they turned out! Snap a photo, leave a comment, or tag me—nothing makes me happier than seeing your almond paste cookie masterpieces. Happy baking!

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