Best Italian Almond Cookies Recipe | Soft, Chewy & Flourless

Italian Almond Paste Cookies, also known as Italian almond macaroons, are soft, chewy, and absolutely irresistible. This flourless, naturally gluten-free cookie recipe needs only four ingredients and has earned hundreds of 5-star reviews. They’re perfect for Christmas, Passover, or anytime you crave a bakery-style Italian cookie at home!

⭐️GET THE FULL RECIPE⭐️
Find measurements, tips, and printable instructions at https://www.mamagourmand.com/almond-paste-cookies/
 
❤️WHY YOU’LL LOVE THIS RECIPE❤️
❋ Only 4 simple ingredients – no flour, no fuss
❋ Naturally gluten-free without any specialty flours
❋ Soft, chewy center with lightly crisp edges
❋ Authentic Italian bakery flavor at home
❋ Hundreds of 5-star reviews – a proven, reliable recipe
 
👩‍🍳ADDITIONAL RECIPES👩‍🍳
Italian Almond Biscotti: https://www.mamagourmand.com/almond-flour-biscotti/
Financiers: https://www.mamagourmand.com/financier-recipe/
Almond Flour Chocolate Chip Cookies: https://www.mamagourmand.com/almond-flour-chocolate-chip-cookies/
 
🛒WHAT YOU’LL NEED🛒
Solo Almond Paste (NOT pastry filling) https://amzn.to/48xMX0X
Small Cookie Scoop https://amzn.to/49HTYyG
Powdered Sugar Wand https://amzn.to/4oyfdXd
 
CHAPTERS:
0:00 Soft, Chewy Italian Almond Cookies Preview
0:29 The 4 Ingredients You’ll Need
1:10 Mixing the Almond Paste Cookie Dough
2:30 Adding Almond Flour vs. Chilling Dough to Save Time
2:57 Shaping & Decorating the Cookies
3:58 Baking for the Perfect Soft & Chewy Texture
4:23 How to Serve, Store, and Freeze
4:33 Perfect for Christmas, Passover & Naturally Gluten-Free

🙌Subscribe to @Mamagourmand for more gluten-free recipes that actually work—even non-GF eaters will love them!🙌

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#italianalmondcookies #almondpastecookies #almondmacaroons #naturallyglutenfree #flourlesscookies #glutenfreecookies #christmascookies #passoverdessert #italiancookies #holidaybaking

These cookies, I don’t know. They’re like the 
sleeper hit of cookies. They are like that movie, the low budget movie that wins the Academy Award. 
When I explain the ingredients in these, you’re going to be like, “Girl, that doesn’t sound that 
exciting.” And then you’re going to try them and your mind’s going to be blown. If you bring these 
cookies to a party, you will put out the tray, someone will eat them, and you will turn around 
and they will be gone. They are the best. I’m going to show you how to make them. So, start 
with two egg whites. And then we’re just going to blend this with a hand mixer until they’re 
nice and frothy. So, here’s the weird thing about this recipe. I was getting a lot of inconsistent 
feedback about it. Like, some people were like, “Oh my god, this blew my mind.” And the other 
people were saying that the mixture was really runny and not scooping. I found out it’s because 
some people weren’t using a hand mixer. They were using a paddle attachment with a stand mixer. 
use a hand mixer for this recipe. I have no idea why it works out better with a hand mixer. I 
just know the batter will become too runny if you use a paddle attachment. Now, to this, we’re 
going to add the secret ingredient, which is almond paste. This is what it will look like. It 
is not almond filling, which comes in a can. It is almond paste. It will be really thick and it’s 
like in a rectangle when you unwrap it. My other key recommendation is to use this brand, Solo 
Brand. Some people have used there’s another brand called Odense and it seems like it’s not as thick 
as a consistency as the Solo brand. So, grab this brand of almond paste and then just break it up 
in chunks in the bowl. Then you’ll need 2/3 of cup of granulated sugar, a half a teaspoon of salt, 
and then a half a teaspoon, you could do vanilla extract or almond extract. And then a half a cup, 
which is 55 g of blanched almond flour. This just also kind of gives insurance with the consistency 
of the dough so it’s nice and thick and scoopable. And then we just combine that. That’s it. That 
is everything that’s in these cookies. So here’s a plot twist. I published this recipe maybe 5 
6 years ago. And when I first published it, I tested it chilling the dough and not chilling the 
dough. And what I found was chilling a dough just made a taller kind of more of cloud-like cookie 
structure. So I recommended doing that. I tested it again yesterday and I think since I’ve added 
the almond flour now you don’t have to chill the dough. So you can see here I tested two cookies I 
just cooked right away and then the dough was at room temp and then the other one I chilled and I 
really see zero difference. So, I would say save yourself some time and just scoop and bake once 
you combine the dough. So, for your baking sheet, you just want to line it with parchment paper. To 
do this really quick and easy, I highly recommend using a cookie scoop. I’m using a small cookie 
scoop here. And you just scoop about an even to the top amount. And plop it on the cookie sheet 
about 1 in apart from each other. So once all the dough is divided up, then you’re just going to 
sprinkle some powdered sugar over top. I have this like this thing is my favorite. You put powdered 
sugar in here and then you twist the handle so it keeps it in here. So you can like set it down 
like this and the powdered sugar doesn’t come out. It’s so cool. So just sprinkle that over the top. 
And you can bake them as is right now, but for a little fanciness, I like to put a little couple 
sliced almonds on top. The other option you can do is you can make a little indentation in it and 
do a little bit of Nutella. You can do a candied cherry or after you’re done baking them. Sometimes 
I take them out of the oven and once they’re cool, I’ll drizzle chocolate on top, too. Okay. And 
these are going to bake in a 350 oven for about 16 minutes. You’re looking for the bottoms to be 
lightly browned. I really wish I could just jump through the screen and give you one of these 
cookies and you can experience firsthand how good they are. I know they do not seem like they 
would be that good, but they’re like chewy puffs of almond air. They’re delicious. Highly recommend 
you make these. If you want to make them ahead of time, you can shape the dough and freeze it and 
then bake straight from frozen. You could also I’ve also baked them, cooled them, froze them, 
and then serve them. They’re great for holiday cookie trays. You might just want to go ahead and 
double the recipe from the jump because they’re going to be gone before you know it. Thanks for 
watching and I will see you in the next video.