Becky Luigart-Stayner
40 cookies (serving size: 1 cookie)

Package these crunchy cookies in a gift box with a pound of your favorite coffee beans. Look for almond paste on your supermarket's baking aisle, and for best results, don't substitute marzipan, which is sweeter and more finely textured, in place of the paste.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place granulated sugar and almond paste in a large bowl; beat with a mixer at medium speed until almond paste is broken into small pieces. Add amaretto and egg whites; beat on high speed 4 minutes or until smooth. Chill batter for 20 minutes.

Step 3

Drop batter by teaspoonfuls 1 inch apart on parchment paper-lined baking sheets. Sprinkle evenly with turbinado sugar. Bake at 350° for 10 minutes or until edges of cookies are golden brown. Cool completely on pans; carefully remove cookies from parchment. Cool on wire racks.

Ratings & Reviews


December 10, 2016
So simple to make and consistently a crowd-pleaser. It's important to beat the ingredients for the full 4 minutes or else you will end up with the runny batter referenced in some of the other reviews.

jackieohlove's Review

December 10, 2014
The dough was really runny, and they all melted together into one big sheet of goo. They tasted great but I wish they came out more like cookies

JoanneB47's Review

December 13, 2013
Outstanding and so easy. From now on, this is my Italian "almond paste cookie" recipe.

EllenDeller's Review

March 19, 2013
Looking for a cookie that a lactose-intolerant friend could eat, I came across these. They are wonderful! So easy and if you're careful about how you make the dough balls on the cookie sheets, they turn out as perfect circles. I skipped the sugar on top as they are plenty sweet already. A little expensive to make, given the cost of almond paste, but a wonderful treat for a special occasion served with a small dish of berries or sorbet after an Italian meal.

BamaInSnow's Review

April 14, 2012
These were excellent and so easy to make. I made sure to let them cool completly on the pan and parchment, so I did not have a problem removing them if I worked carefully. I served these as the ending to a gluten free meal, and they were a hit.

cathyr's Review

January 26, 2012
These were SCRUMPTIOUS! Made them for Christmas and they were absolutely great. Easy and delicious. You definitely need to chill the dough. I scooped the dough with my little cookie scooper (I'm guessing it's 1-2 teaspoons) and sprinkled the tops with Sugar in the Raw. I am a lover of almond paste, so these were right up my alley. Crunchy on the outside, and then chewy and almond-y inside.

Bianca09's Review

January 26, 2011
This recipe did not work out as well for me as it did other reviewers. The 'dough' was extremely runny and after trying to bake it that way I added a cup of flour and made the cookies xtra large. This worked however, they did still stick to the parchment. But I went ahead and crumbled them over coffee ice cream and they tasted great. Just wish they looked a little better.

AJLSickau's Review

December 25, 2010
These were simply divine. Once I had the right ingredients (I accidentally bought Almond pastry filling the first time...big mistake) they turned out beautifully - and went over wonderfully in my holiday cookie baskets! Will definitely add them to my holiday baking repertoire.