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  • Rebecca

Almond Paste Cookies

Updated: Jan 29, 2019

Crunchy on the outside, soft on the inside and filled with mega almond flavor, these almond paste cookies are sure to please!


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VIEW RECIPE


If you want to go big with your flavors this year, then my almond paste cookies hit the mark.

There’s no hiding from the almond flavor in these cookies. It’s packed in to every nook, cranny and crevice.


When I first tried this recipe I wasn’t prepared for the flavor bomb that 5 ingredients could create.


I have always loved almond and growing up, I was taught to always add a smidge of almond extract to any chocolate dessert, even if the recipe didn’t call for it. Although the amount of almond extract used in our household probably ended up being more than the average “smidge.”


My almond paste cookies are packed with almond flavor. A co-worker who loves almond (which I didn’t know at the time) loved these cookies when I baked them for an office holiday party. Also, the chocolate drizzle is totally optional. I’ve made this plenty of times without it, but it’s worth the extra time and ingredients if you want a little chocolate kick. Besides, chocolate and almond? Heavenly.


While this is an easy recipe with a few simple ingredients, it does have a few quirks. But they’re easy to master and result in a fabulous cookie.


WHAT IS ALMOND PASTE?

Almond paste is typically used as a filling in cookies, cakes, tarts and other desserts. It has a lovely, intense almond flavor and is comprised of a handful of ingredients (almonds, confectioners’ sugar, egg whites, almond extract and salt).


ARE ALMOND PASTE AND MARZIPAN THE SAME THING?

They are different! Marzipan is sweeter than almond paste and is used to decorate cakes (like fondant), or is eaten like candy. Marzipan can be dyed and molded into different shapes. Do not use marzipan in this recipe.


WHERE DO I FIND ALMOND PASTE?

Almond paste is located in the baking aisle of the grocery store and is usually near the pie shells and canned pie fillings.


WHAT IF I ONLY HAVE A HAND MIXER?

Your arm might tire after a while, but this recipe is totally doable with a hand mixer. It takes a while to incorporate each batch of almond paste, so using a stand mixer is easier on the arms. If you use a hand mixer you’ll learn really quickly how baking and arm exercises coincide.


Almond paste cookies are melt-in-your-mouth flavor explosions that will surely impress your friends and family.


CLICK HERE TO VIEW & PRINT RECIPE


Almond Paste Cookies

*Makes about 36 cookies.


Cookies:

1 ⅓ cups confectioners’ sugar

4 ½ tablespoons granulated sugar

⅜ cup egg whites (from 3 large eggs)

16 ounces almond paste

⅜ teaspoon almond extract

Chocolate drizzle (optional):

4 ounces semi-sweet chocolate chips (milk or dark chocolate also work)

½ cup heavy whipping cream


1. Heat oven to 325 degrees.

2. Line baking sheet with parchment paper.

3. Combine sugars in a large mixing bowl and add egg whites.

4. With your mixer on low speed, add the almond paste a little at a time, making sure each time it’s fully incorporated. Keep adding until it’s gone.

5. Add almond extract and mix until combined.

6.Using a scoop, make mounds on the baking pan — spacing evenly.

7. Bake 15-17 minutes, turn baking pan around and bake 15 more minutes.

8. Let cool on pan and then move to a wire rack to cool completely. While the cookies cool, make the ganache.

9. In a microwave safe bowl, combine the chocolate chips and heavy whipping cream.

10. Microwave for about 45 seconds to 1 minute.

11. Whisk together until completely combined.

12. Let the ganache cool and then drizzle over the cookies.

13. Store any unused ganache in the refrigerator.

14. Store the cookies in an airtight container at room temperature or in the refrigerator. Or, keep cookies in the freezer in a tightly sealed plastic bag.

© 2018 Cookies & Cardio