Almond Paste Cookies With a Soft Chewy Center

These almond paste cookies bake up with crisp edges, crackled tops, and a soft, chewy center that stays tender for days. If you like amaretti or other Italian almond cookies, this almond paste cookie recipe delivers deep almond flavor with just a handful of ingredients and no complicated prep.

Ingredients

• 1 (7-ounce) tube almond paste, grated or crumbled
• 3/4 cup granulated sugar
• 1/4 teaspoon fine salt
• 2 large egg whites
• 1 teaspoon almond extract
• 1 cup almond flour
• 1/2 cup powdered sugar, for rolling

Optional for topping:

• Sliced almonds
• Powdered sugar for dusting

The almond paste matters here. Softer, fresh almond paste blends more smoothly and creates the chewy texture these cookies are known for. Almond flour keeps the centers moist without making the dough heavy.

How To Make It

1. Preheat the oven to 325°F and line two baking sheets with parchment paper. Break the almond paste into small pieces and place it in a mixing bowl with the granulated sugar and salt.

2. Beat the almond paste and sugar together until the mixture looks sandy and broken into tiny crumbs. Add the egg whites one at a time, mixing until the dough loosens into a thick, sticky batter with no large lumps remaining.

3. Stir in the almond extract and almond flour. The dough should look soft and slightly tacky, similar to thick marzipan that holds its shape when scooped.

4. Scoop tablespoon-sized portions and roll them lightly in powdered sugar. Place them on the baking sheets about 2 inches apart. If using sliced almonds, press a few onto the tops before baking.

5. Bake for 18 to 22 minutes, rotating the pans halfway through. The cookies are ready when the tops are crackled and the edges turn light golden brown while the centers still look slightly soft.

6. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. They firm up as they cool while keeping their chewy middle.

For another chewy almond-style cookie variation, many home bakers also enjoy these chewy amaretti cookies with a similar crisp-outside, soft-inside texture.

Why These Almond Paste Cookies Stay Chewy

Almond paste contains both ground almonds and sugar, which gives these chewy almond cookies a dense, moist texture without needing butter or oil. The combination of almond paste and almond flour creates cookies that stay soft in the center even after a day or two.

One thing to watch for is overbaking. The cookies may look slightly underdone in the middle when they come out of the oven, but they continue setting as they cool. Pulling them too late can make them dry instead of tender.

Tips for Better Italian Almond Cookies

• If the almond paste feels hard, grate it on the large holes of a box grater before mixing. It blends much faster this way.
• Slightly damp hands help when rolling the sticky dough into balls.
• A common tip is to chill the dough for 15 minutes if your kitchen is warm. Cooler dough spreads less and gives taller cookies.
• If the cookies flatten too much, the egg whites were likely oversized. Add an extra spoonful of almond flour next time for a thicker dough.
• For a stronger bakery-style almond flavor, combine almond extract with a few drops of vanilla extract instead of using almond alone.

These cookies pair especially well with espresso, tea, or alongside other small Italian desserts like mini cannoli bites on a holiday tray.

FAQ

Are almond paste cookies the same as amaretti?

They are very similar, and many recipes overlap. Traditional amaretti often use whipped egg whites for a lighter texture, while paste di mandorla and other almond paste cookies tend to be slightly denser and extra chewy.

Can I make almond paste cookies ahead of time?

Yes. The baked cookies keep well in an airtight container for up to 5 days. Their texture actually improves slightly after the first day as the almond flavor deepens.

Can these cookies be frozen?

Both the dough and baked cookies freeze well. Freeze shaped dough balls on a tray first, then store them in a freezer bag. Bake directly from frozen, adding 1 to 2 extra minutes to the baking time.

Why did my cookies spread too much?

Warm dough or too much egg white can cause spreading. The dough should feel thick and sticky, not runny. Chilling the dough briefly before baking usually helps the cookies hold their rounded shape.

What is the difference between almond paste and marzipan?

Almond paste has less sugar and a stronger almond flavor, making it better for baking. According to baking references and recipes like this baklava babka variation, marzipan is typically sweeter and softer for candy-style desserts.