Name: Italian Almond Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 oz almond paste; 1/2 cup granulated sugar; 1/2 cup powdered sugar (for coating); 2 large egg whites; 1/2 tsp almond extract (optional); Sliced almonds for garnish (optional)

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These Italian Almond Cookies are soft, chewy, and full of rich almond flavor — a classic Italian treat that’s simple yet elegant. I love how they have a slightly crisp exterior with a moist, tender center, making them perfect with coffee, espresso, or a glass of sweet dessert wine. Whether I bake them for holidays or just to enjoy with family, they always feel special and timeless.

Why You’ll Love This Recipe

I love this recipe because it uses only a handful of ingredients but delivers big flavor. The almond paste gives the cookies that authentic Italian taste and chewy texture, while the powdered sugar coating makes them beautifully rustic. They’re naturally gluten-free, easy to make, and stay soft for days. I also love how they look — simple, elegant, and perfect for gifting or serving at any occasion. Italian Almond Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Almond paste
Granulated sugar
Powdered sugar (for coating)
Egg whites
Almond extract (optional, for extra almond flavor)
Sliced almonds (for garnish, optional)

Directions

I preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a food processor, I break the almond paste into smaller chunks, then add the sugar and pulse until crumbly and well combined.
I add the egg whites and almond extract, pulsing again until the mixture turns into a thick, sticky dough.
Using a small cookie scoop or spoon, I portion the dough into 1-inch balls and roll each one in powdered sugar.
I place them on the prepared baking sheet, spacing them about 2 inches apart.
If I’m using sliced almonds, I gently press a few on top of each cookie.
I bake for 18–20 minutes, just until the edges are lightly golden but the centers are still soft.
I let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 20–24 cookies. It takes around 10 minutes to prepare and 20 minutes to bake — so in about 30 minutes, I can have a batch of classic Italian almond cookies ready to enjoy.

Variations

I sometimes dip the bottoms in melted dark chocolate for an extra indulgent touch.
For a citrus twist, I add a little grated lemon or orange zest to the dough.
I like making them in a crescent shape and rolling them in sliced almonds for a more traditional look.
For softer cookies, I slightly underbake them and let them cool completely before storing.
I occasionally replace half of the almond paste with marzipan for a sweeter cookie.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy, but if I want to refresh them, I warm them in a 300°F (150°C) oven for 2–3 minutes. They can also be frozen for up to 3 months — I just thaw them at room temperature before serving. Italian Almond Cookies

FAQs

Can I make these cookies without a food processor?

Yes, I can mix the almond paste and sugar by hand or with a mixer, though it takes a bit more effort to break up the paste.

What’s the difference between almond paste and marzipan?

Almond paste is less sweet and more nutty — perfect for baking. Marzipan is smoother and sweeter, usually used for candy or decoration.

Can I use almond flour instead of almond paste?

No, almond paste is essential for the chewy texture and deep almond flavor in this recipe.

Are these cookies gluten-free?

Yes, they’re naturally gluten-free since there’s no flour in the recipe.

Can I make the dough ahead of time?

Yes, I refrigerate the dough (covered) for up to 24 hours before baking. I let it sit at room temperature for 10–15 minutes before shaping.

Conclusion

These Italian Almond Cookies are one of my favorite traditional desserts — sweet, chewy, and full of pure almond flavor. I love how simple they are to make yet how special they taste, with that perfect balance of crisp edges and tender centers. Whether I bake them for the holidays or just because, they always bring a little bit of Italian sweetness to my table.