almond paste cookies

Almond Paste Cookies are sweet and chewy, made with almond paste and gluten free flour, topped with sliced almonds. It&#039;s the perfect gluten free cookie for the holidays!

Chewy Almond Paste Cookies

almond paste

white sugar

sugar

gluten free 1-to-1 flour

tsp salt

tsp almond extract

almonds

Preheat oven to 350F. Line a large baking sheet with parchment paper.

In a stand mixer, cream together almond paste, granulated sugar, and powdered sugar until combined. On the slowest setting add flour, salt, almond extract, and egg whites. Combine until just mixed together.

Use an ice cream scoop to scoop out dough. Roll into a ball with your hands and roll in sliced almonds, then place on baking sheet. Repeat for the rest of the dough.

Bake for 15-20 minutes, or until cookies are starting to turn golden brown towards the bottom half of the cookie. Cool before serving.

The flavor seems amazing. However, chilling the dough BEFORE making the cookies should have been in the step-by-step, not buried in 10 minutes of dialog (in my opinion). I should have used common sense I guess. 
Also, exact instructions on HOW MUCH to beat the eggs whites, would have been appreciated...it was left as an unknown quantity. Please remember the time constraints people have when doing anything these days. These take time to prepare, so concise instructions are really important 👌 
Otherwise, they are a great cookie.

Didn’t like this recipe at all. Didn’t turn out good. Too sweet. 

These were easy to make. Made the dough in my food processor, using the pulse button.  Used a hand whisk to whip the egg whites just until foamy. I used a small cookie scoop to drop dough balls into sliced almonds. Rolled gently and set on silicone cookie sheet on pans. I baked these for 17 minutes at 350.  They turned out perfect. Thank you for the recipe. (I used all A/P flour). 

I made these last year, but did not print or keep the recipe.  I am SO glad I was able to find it again.  These are so delicious and easy.  The recipe for the homemade almond past is also a winner.  I used gluten free flour and refrigerated the dough first. They came out perfect every time.  I have printed it and will make them every year!

If I could give these cookies 6 stars I would.  They were truly outstanding.

These were delicious! I will definitely make again and again! 

These turned out perfectly!!! I shredded the almond paste block. I mixed the almond and sugars first then mixed in the dry ingredients and then lastly mused in the stiff egg whites. I added 2/3 cup semi sweet mini chocolate chips.   I used a Wilton mini muffin scoop and got 30 cookies out of the recipe!  It’s a keeper for sure!!!

These spectacular Neapolitan Cookies  and will they might look complicated they are actually really easy to make.  A single almond paste dough is divided into three bowls and colored red and green with the last bowl left plain. Cementing the layers together are two different jams.

Italian Neapolitan Cookies

sugar (250 grams)

almond paste (280 grams)

unsalted butter, softened (340 grams)

eggs

almond extract

all-purpose flour (350 grams)

baking soda

salt

Red Gel Food Coloring

Green Gel Food Coloring

water

sugar (100 grams)

dark rum

raspberry jam

apricot preserves

corn syrup

instant coffee

vanilla

sugar (200 grams)

cocoa, Dutch preferred (45 grams)

Preheat the oven to 350°F.  Line 3 9x12 baking pans (quarter sheet pans) with parchment paper.  Set aside.

Place the sugar in the bowl of a food processor.  Cut or tear the almond paste into pieces and add to the processor.  Process  until the mixture looks like sand.

Remove the mixture to a mixing bowl and add the softened butter.  Beat until very light.

Add the eggs and almond extract and beat until fluffy, scraping several times.

In the meantime, whisk together the flour, baking powder, and salt.  Set the mixer to low and add the flour mixture to the butter 1/3 at a time, mixing just to combine.  The batter will be very thick.

Divide the batter into 3 bowls of about 500 grams each.  Color one bowl green, one red and leave the third bowl plain.

Spread each bowl evenly in one of the three parchment lined baking sheets.

Bake for 12 to 14 minutes.  They will be barely browned ad a tester will come out clean.  Do over bake.  The layers will be about 1/2&quot; each thick and dense.

Cool each pan completely.

Tri Colored Cookie Batter

Combine all the ingredients in a small pan.  Bring to a boil.  Boil for 2 minutes. Place in a 1 cup measure.  If it doesn&#39;t measure 1 cup, add water.   Cool completely.

Rum Soaking Wash

Place the apricot preserves in the bowl of a processor and process until smooth.  Set aside.

Place the green layer on a quarter sheet cake board upside down.  Brush with 1/3 cup of the rum wash.

Spread the raspberry jam evenly over the layer.

Top with the plain layer, spread with another 1/3 cup of the rum wash, and spread with the apricot preserves.

Place the red layer on top and brush with the last 1/3 cup of the rum wash.  Wrap the layers in plastic wrap.

Place a clean 9x13 or quarter sheet pan on top of the red layer.  Place a 10 pound bag of flour in the pan and refrigerate overnight.  Two 4 pound bags of flour will work also.

Assembly

Sift the powdered sugar and cocoa together.  Stir together completely.

Dissolve the coffee in the water.  Add the corn syrup and vanilla, stirring well to incorporate the corn syrup.

Add it to the powdered sugar/ cocoa mix. Stir with a spoon until completely combined. Do not be too vigorous with stirring to prevent air bubbles.

If the frosting is too loose or runny, sift in a bit more powdered sugar.  If it is too thick, add water a teaspoon or so at a time.  It should barely run down the sides when applied.

Spread it evenly over the top layer.  It should run down the sides as seen in the photo.  Let it sit at room temperature for several hours to set up.

Chocolate Frosting

Trim the sides of the cookies.  Measure the short long side.  Mine were 8&quot;x11&quot;  If yours are the same cut 8 1&quot; srips across the short side and 4 2 3/4&quot; down the long side to make 32 bars. These may be cut in half again to make 64 smaller cookies.

Store the cookies in a single layer to prevent marring the finish.  They get better as they sit.  The cookies will hold for 7 or more days if covered.

To make ahead, assemble through layering and weighing down the layers.  Do not add the frosting.  Wrap well and freeze for a couple of months after they have been weighted down.  Thaw in refrigerator if possible.  Finish as above.

Cutting the Cookies

Top 2 almond paste cookies recipes from across the web

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Top Tags

Chewy Almond Paste Cookies

Italian Neapolitan Cookies

Top 2 almond paste cookies recipes from across the web

The most viewed almond paste cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chewy Almond Paste Cookies

Italian Neapolitan Cookies

The most viewed almond paste cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine