Instructions

  1. Preheat the oven to 325°F. Lightly grease two baking sheets, or line with parchment.

  2. In the bowl of a stand mixer, blend the almond paste, sugar, salt, and almond flour until the mixture is uniformly crumbly. Add the egg whites one at a time, mixing to make a smooth paste. Stir in the almond extract.

  3. Scoop the dough by heaping tablespoons onto the prepared pans; a level tablespoon cookie scoop works well here. You should have about 24 cookies.

  4. Dust the cookies generously with confectioners’ sugar, then use three fingers to press an indentation into the center of each cookie. 

  5. Bake the cookies for 18 to 22 minutes, just until they’re brown around the edges. Remove from the oven and let cool on the pan on a rack.

  6. Store cookies in an airtight container at room temperature for up to 10 days; freeze for longer storage.

Tips from our Bakers

  • Different brands of purchased almond paste, as well as homemade almond paste, produce varying results in the cookies' texture. This recipe has been formulated for our homemade DIY Almond Paste, which is simple to make and delicious. You can substitute a purchased (rather than homemade) almond paste if you make a few small changes: omit the 1/2 cup (48g) almond flour in the recipe; use 16 ounces (454g) of purchased paste, and refrigerate the scooped cookies for 2 hours, or as long as overnight, before baking. Exception: If your preferred brand of storebought almond paste is American Almond's "Love 'n Bake," omit the 1/2 cup (48g) almond flour; use 10 ounces (284g) Love 'n Bake, and don't refrigerate the cookies before baking.

  • The traditional version of these cookies features a hint of lemon or orange. Use 1/8 teaspoon lemon or orange oil in place of the almond, if desired.
  • Don't want to use confectioners' sugar? Use this sugar blend in its place: 1 cup (198g) granulated sugar processed or blended until fine with 1 tablespoon potato starch.

  • For a chocolate-almond version: Add 1 cup (170g) chocolate chips to the dough right after you've added the egg whites. Bake as directed. Yield: about 31 cookies.

  • For an Italian pignoli version: Using about 2/3 cup (94g) pine nuts (pignoli); dip the tops of unbaked cookies in the nuts. Flatten them gently on the baking sheet, and bake as directed.