Italian Almond Cookies Made with Almond Paste
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I am so happy to be sharing my mother’s recipe for these decadent Italian Almond cookies with you! They have a little crunch on the outside and are soft and moist on the inside, like Pignoli Cookies, with a gorgeous almondy sweetness! One bite and they will become your favorite cookies!
Italian almond cookies are simply scrumptious! They get their soft moist texture from a combination of coconut and almond paste. There is no flour in these cookies and believe it or not there is no butter or oil in them either! They remind me of a cross between a macaron and a macaroon. Best of all, they can be enjoyed by everyone because they are naturally gluten and dairy free!
Table of contents
Ingredients you will need
There are only 6 ingredients in this recipe: Egg whites, Sugar, Confectioners’ sugar, coconut, almond paste, and sliced almonds.
• The coconut should be sweetened but can be shredded or flaked.
• Almond paste can be found in the baking section of most grocery stores. Do not try to substitute marzipan in this recipe as it will be too hard.
How to make almond Cookies
Not only are these Italian Almond Cookies incredibly delicious, but they are easy to make:
- Grate the almond paste with the shredder side of a cheese grater. This helps it to mix evenly with the other ingredients.
- Beat the eggs until they get frothy
- Add the sugars and continue beating until the sugar is melted and the texture looks like liquefied marshmallows.
- Mix in the coconut and continuing to beat the mixture,
- Gradually add the shredded almond paste.
- Form the dough into teaspoon sized balls.
- Roll the cookies in sliced almonds.
- Bake at 375 degrees for 12 minutes, or until the cookies are golden brown.
FAQs
These cookies can be stored in an airtight container for up to 7 days. I recommend putting a sheet of wax paper between the cookies if you are going to layer them. This keeps the almonds from falling off the cookies in your container.
These cookies can be frozen for up to 3 months if stored properly in a airtight container. When you are ready to eat them simply allow them to thaw at room temperature and enjoy!
Almonds are not native to Sicily; they were originally cultivated in the Middle East and made their way to the island in around 1,000 BC. They have become the second most popular fruit tree in Sicily, being beaten out only by olive trees. Almonds are so popular in Sicily that there is a festival devoted to them in Agrigento in February, when the trees blossom.
Other Italian cookie recipes you will love
Cuccidati Italian Fig cookies and Chocolate Spice Cookies are well known cookies that can be found on most holiday cookie trays. At Easter we often make Pani Di Cena, which are delicious anise flavored cookies made in the shape of a cross. Then there are these wonderfully soft and moist Anginetti Cookies – Italian Wedding Cookies, and Italian Butter Cookies which look beautiful on any wedding cookie platter.
I love to get your feedback so if you tried these cookies or any other recipes on this website, please leave me a comment below. I hope you enjoy our recipes and look forward to hearing from you!
You can also follow me on Facebook, Instagram and Pinterest for more recipes your family will love!
Almond Cookies Made with Almond Paste
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Ingredients
- 1/2 lb almond paste
- 2 egg whites
- 1/2 cup sugar granulated
- 1/2 cup powdered sugar
- 1/2 cup coconut flaked, sweetened
- 1 cup sliced almonds
Instructions
- Preheat oven to 375°.
- Using a standing cheese grater, grate the almond paste on the shredder side of the grater.
- Beat egg whites, sugar and powdered sugar until it looks a bit like soft marshmallows.
- Adding the coconut and beat until well mixed.
- With the beater running on medium, gradually add the almond paste and continue to mix until the mixture forms a dough like consistency.
- Place the sliced almonds in a shallow dish.
- Use a scant teaspoon to measure the dough. Roll the dough into a ball and then roll it in the sliced almonds.
- Arrange the cookies on a parchment lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the cookies are golden brown.
- Remove the cookies from the oven and allow to cool for 10 minutes before transferring them to a wire rack.
Pardon my turn of phrase but these cookies are like crack. You have to make them!
Great cookies that aren’t too heavy.
Love this tecipe
Thank you! This is definitely one of our favorites!
I can attest to how absolutely delicious these cookies are. I eat them every year with Enza’s family and they are one of my all time favs!!!😋