The Best Chewy Italian Almond Paste Cookies Recipe

I created a new take on Gluten Free Almond Paste Cookies using almond paste, almond flour, granulated and powdered sugar, and almond extract. A hint of sliced almonds and a light dusting of powdered sugar add a delightful crunch. This recipe offers a fun twist on traditional cookie treats.

I recently experimented with a new twist on my favorite almond cookies that are perfect for any time of year. These chewy Italian almond paste cookies are seriously something else.

I started with 8 oz softened almond paste and 1 1/4 cups almond flour, then mixed in 3/4 cup granulated sugar and a bit of powdered sugar for extra sweetness. A hint of 1/2 tsp almond extract and a pinch of salt along with 1/2 tsp baking soda gave the dough just the right kick, and I even added 1-2 tbsp water to bring everything together.

I love rolling these in 1/2 cup sliced almonds before baking because it gives them a crunchy texture on the outside. This recipe is one of those rare finds that is gluten free and avoids dairy and eggs altogether, yet still delivers a rich, almond-packed flavor reminiscent of traditional almond cookies.

Enjoy discovering every bite!

Why I Like this Recipe

I love this recipe because it reminds me of home-made treats that are super chewy on the inside and crunchy on the outside, and it always makes my day a little sweeter.

I like how easy it is to put together even if I’m not super experienced in the kitchen, plus it’s gluten free, dairy free and egg free so I can share it with friends who have diet restrictions.

I appreciate that the ingredients come together so nicely—the almond paste and almond flour really make these cookies taste authentically nutty and delicious, and the almond extract adds that extra burst of flavor.

I also enjoy that each cookie gets coated in sliced almonds, giving it a fun texture contrast and a little extra crunch that makes it a unique treat every time I bake them.

Ingredients

• Almond Paste: A rich, soft almond base adding moisture, flavor, and healthy fats.
• Almond Flour: Provides protein, fiber, and low-carb benefits while contributing a subtle nutty taste.
• Granulated Sugar: Offers sweetness and energy but with refined carbohydrates that should be enjoyed moderately.
• Powdered Sugar: Dusting dust adds extra sweetness and an attractive finish without overwhelming the cookie flavor.
• Almond Extract: Enhances almond footprint clearly, strengthening the nutty flavors in the cookie base.
• Sliced Almonds: Serve as a crunchy topping, giving extra texture and a natural source of protein.
• Baking Soda and Salt: Help cookies rise evenly and enhance overall flavor with gentle leavening.
• Water: A touch of water binds all the ingredients together for that perfect chewy formation.

Ingredient Quantities

• 8 oz almond paste, softened
• 1 1/4 cups almond flour
• 3/4 cup granulated sugar
• 1/4 cup powdered sugar (plus extra for dusting)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp almond extract
• 1-2 tbsp water (add as needed to bring the dough together)
• 1/2 cup sliced almonds

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, mix together 8 oz of softened almond paste, 1 1/4 cups almond flour, 3/4 cup granulated sugar, and 1/4 cup powdered sugar until they’re well combined.

3. Stir in 1/2 tsp baking soda, 1/4 tsp salt, and 1/2 tsp almond extract.

4. Add 1 to 2 tbsp of water slowly while mixing, just until the dough comes together and isn’t too dry.

5. Scoop the dough and roll it into small balls—about one inch in diameter works great for these cookies.

6. Roll each ball in 1/2 cup of sliced almonds until they are nicely coated.

7. Place the almond-coated dough balls on the prepared baking sheet, leaving a bit of room between each one.

8. Bake in the preheated oven for about 12 to 15 minutes, or until the edges turn a light golden brown.

9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a rack.

10. Dust with extra powdered sugar while still a bit warm, then enjoy these chewy cookies anytime!

Equipment Needed

1. Preheated oven (set to 350°F)
2. Baking sheet lined with parchment paper
3. Large bowl for mixing ingredients
4. Measuring cups and spoons to get the right amounts
5. Sturdy mixing spoon or spatula
6. Cookie scoop or small spoon to form the dough balls
7. Cooling rack to let the cookies rest and cool afterward

FAQ

The Best Chewy Italian Almond Paste Cookies Recipe Substitutions and Variations

• Almond Paste: You can swap it with marzipan, which is very similar in taste though a bit sweeter. Or if you’re feeling adventurous, mix almond flour with a little extra sugar and water to get a comparable texture.
• Almond Flour: Ground hazelnuts or walnuts work well as substitutes if you dont mind a slight change in flavor. Some folks even use all-purpose flour mixed with a bit of extra almond extract to keep that nutty vibe.
• Granulated Sugar: Coconut sugar or demerara sugar can be used instead. Just keep in mind they might add a more caramel-like taste and a slightly different texture to your cookies.
• Sliced Almonds: If you dont like almonds or dont have them, try using chopped walnuts, pecans, or pistachios for a different crunchy twist.

Pro Tips

1. Let the almond paste come to room temperature before starting the recipe so it mixes more evenly with the dry ingredients, it really helps get a smooth dough.
2. When adding water, add it slowly and stop as soon as the dough comes together so it doesn’t get too wet or overworked which can make the cookies turn out tough.
3. Toast the sliced almonds in a dry pan for a few minutes until they turn a light golden color, this enhances their nutty flavor and gives extra crunch to your cookies.
4. Keep a close eye on your cookies in the last few minutes of baking since ovens can run hotter than expected, preventing them from overbaking and turning hard.