These delicate, chewy, 6-ingredient cookies have an incredibly intense, smack-you-in-the-face almond flavor.  We go crazy for them.  For maximum flavor and chewiness, it's worth going the extra mile to find canned almond paste.  

If you can find it, canned almond paste is preferred.

On the day I did the photo shoot for these cookies, I was fresh out of canned almond paste so I had to use the foil-wrapped stuff.  It's not as soft as the canned stuff, but it works in a pinch. My particular tube was a bit dry so I grated it before I used it.  

The easiest way to do this is the use a food processor fitted with a fine grating disk.  

The food processor did an awesome job. 

To the bowl of the food processor, add the flour, sugar, and confectioners sugar.  

Pulse to combine.  

We're getting close!  

Time to add egg whites.  They're the magic glue that transforms the bowl of crumbs into the tastiest cookie dough ever!

Mmmmmm.  When you open your food processor, the aroma is going to make you salivate!

For the record, if you use canned almond paste, you can mix this dough in a stand mixer instead of a food processor.

Transfer the cookie dough to a small container.  It's really soft and sticky, but don't be alarmed.  You can scoop and bake the cookies right away, or chill the dough in an airtight container for a day or two.

Use a very small #100 cookie scoop to portion the dough blobs. For these cookies, it’s the perfect size.

Like I said, the dough is extremely soft and sticky so place the blobs directly into a bowl of sliced almonds.  Roll the blobs to coat them all over with almonds so you can pick them up and place them on a half sheet pan.

Because the dough is so sticky, I find it helps to dip the scoop in water for each cookie. 

I tested baking these cookies on silicone and parchment and even though I usually prefer baking on silicone, parchment worked better for this recipe.  

Bake the cookies until they puff up and turn golden brown.  

Allow the cookies to cool completely on the sheet tray.  Don't be alarmed when the cookies collapse as they cool - that's completely normal.  Store leftovers in an airtight container.  Cookies are best eaten on the day they're baked.  

Items used to make this recipe:

(affiliate links)

• canned almond paste (not marzipan of almond filling) https://amzn.to/3KV0RxI

• sliced almonds https://amzn.to/3KUnKRL

• #100 portion scoop https://amzn.to/3KVaSLe

• food processor https://amzn.to/3s6DeJQ

• flat parchment sheets https://amzn.to/3gcUFmq

• half sheet pan https://amzn.to/3HhqBC2

Italian Almond Cookies

makes 36 cookies

Printable Recipe

Ingredients

• 8 ounces almond paste, canned is preferred (NOT marzipan or almond filling)

• 1/4 cup all purpose flour

• 1/2 cup granulated sugar

• 1/2 cup confectioners sugar

• 2 large egg whites

• 1/2 cup sliced almonds

Directions

1. Preheat oven to 350F and line half sheet pans with parchment paper.

2. In the bowl of a stand mixer, combine almond paste, flour, egg whites, and both sugars. Mixture will be very sticky. Note: if almond paste is dry or hard, grate the almond paste and mix the dough in a food processor.

3. Place sliced almonds into a small bowl.

4. Using a #100 scoop, drop cookie dough into bowl of almonds; roll until coated.

5. Place 2 inches apart on parchment-lined half sheet pan.

6. Bake for 10 to 12 minutes, until golden.

7. Cool on half sheet pans for several minutes before transferring to a wire rack to cool completely.

Note

• A #100 scoop equals just under 2 teaspoons.