Win an Instant Vortex Plus 10 Quart Air Fryer, Rotisserie, and Convection Oven! →

Easy Italian Almond Cookies

They’re our favorite quick cookie.

It often seems to be the case that it’s the simple things in life that are the very best, and these lovely almond cookies are no exception. They’re made up of only four ingredients (two of which are almonds… just in different forms), and they’re impossibly easy. Like, so easy you could probably make these blindfolded. They’re chewy and light, and their pleasant sweetness is cut just enough by the rich almond flavor. They’re one of our very favorite quick cookies, and we think you’ll feel the same way.

These cookies are reminiscent of a macaron and they definitely borrow some of the airy chewiness of those beautiful cookies, but since they don’t rely on folding whipped egg whites into the batter, they’re a little less fussy. More of an everyday cookie, if you will. Instead, the almond paste and sugar are mixed together from the get-go before the egg whites are added in and everything is mixed on high for a full five minutes. This gives the cookies a nice fluff, but it doesn’t take you a whole lot of time.

Simple as they may be, we think they’re still perfect for the holidays and packaging up as gifts. We have yet to meet someone who doesn’t love them. But if something is as easy as can be, quick, and tastes like a chewy little cloud of sweet almond flavor, is there really anything not to love?

Serves 24

30 minutes

Rated 5 out of 5
Rated by 1 reviewers
  • 8 oz almond paste
  • 1 cup granulated sugar
  • 1/4 cup egg whites (from 2-3 eggs), room temperature
  • Sliced almonds, as needed
  1. Preheat oven to 375°F and line a cookie sheet with parchment paper.
  2. In a large bowl, break up the almond paste with an electric mixer on low until it resembles small pebbles. Gradually add sugar and continue blending on low until mixture resembles coarse crumbs, about 2 minutes.
  3. Add egg whites in three increments, blending well after each addition. Set mixer speed to high and beat mixture for 5 minutes.
  4. Pipe or scoop cookies onto prepared baking sheet and top with sliced almonds. (Cookies should be about 1 inch in size, placed 1 inch apart.)
  5. Bake until edges begin to crack and tops are golden brown, about 10-12 minutes. Let cool completely on cookie sheet before serving. Enjoy!

Adapted from Your Home Based Mom.

Subscribe to 12 Tomatoes