This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 35 mins

Italian Almond Cookies II

Read Reviews (53)

"This cookie is very chewy on the inside and crisp on the outside, BUT the entire outside is coated in sliced almonds for a fantastic look and is absolutely delicious. It is well worth the effort." — MYRAMANI

Ingredients Edit and Save

Watch video tips and tricks

Best Chocolate Chip Cookies

Chili Chocolate Cookies

Triple Chocolate Chip Cookies

Irish Soda Bread Cookies

Snappy Turtle Cookies

Easy Lemon Cookies

Italian Wedding Cookies III

Italian Cookies I

Robbi’s M&M Cookies

Sugar and Sweeteners

All about Eggs

Measuring All-Purpose Flour

Original recipe makes 6 dozen Change Servings

2 pounds almond paste
1 cup all-purpose flour
8 egg whites

2 cups white sugar
2 cups confectioners' sugar
2 cups sliced almonds

Check All Add to Shopping List

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended. The mixture will be very sticky. Place the sliced almonds into a small bowl. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds. Roll until completely coated. Place 2 inches apart onto the prepared cookie sheets.
Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Mar 26, 2006

Outstanding cookie. A couple of hints I discovered. Combine the granulated sugar and almond paste in a food processor first, until it looks like sand. Place in a mixing bowl and mix in other dry ingredients and lastly add the egg whites. Chill 20 - 30 minutes and use a small ice cream scoop to get uniform portions. When rolling in almonds, flatten the cookies pressing into the almonds which helps them adhere to the cookie. Forget oiling the pan and use parchment paper instead. However, after removing from the oven, let the cookies cool at least 10 minutes before trying to remove. The cookies harden and easily slide off the parchment. If you have a shortage of pans, slide the entire parchment off the pan to let the cookies cool.

—David Spaulding

See full review »

Most Helpful Critical Review

Mar 18, 2011

THE COOKIES ARE GOOD, BUT WHEN I BAKE THEM ....WENT DOWN LIKE A PANCAKE???

—Ignazia Vella

See full review »

61 Ratings

See other versions of this recipe!

Sep 08, 2007

Without a doubt the BEST chewy almond cookie I've found!! My daughter and I thought we had tasted the best one in Europe on a recent trip but these are even better! Good tips .... begin by putting paste and white sugar in the food processor. Also beat egg whites to soft peaks before adding them and add them LAST. Also chilling the dough 30 min when assembled. Parchment paper solves any sticking problem and let them cool 10 min before remove to the wire rack. They are DIVINE!!!!!

—Dutchmommy

See full review »

Jul 20, 2005

Excellent but dough is so sticky that it's better to mix in stand mixer and pipe out using a pastry bag into the sliced almonds. Use a Silpat matt or teflon matt to bake on. Cookies just slip off when done. I find the ones from the Italian bakery in Toronto seem to have a lot more flour so will add more next time. Did add a bit of almond oil also.

—ROSALINE

See full review »

Apr 19, 2004

Holy cow these were awesome. I split the recipe in half and still got a about 36 cookies. Made them the day before and they were still great the next day. I ran out of sliced almonds very quickly - halfway through (I was probably making the cookie s way too large) however, I just made the other half without them and they were just as good. As a matter of fact I may do that again next time because I thoguht it made a good presentation to have both on a platter. These are a little chewy but the contrast is nice - crispy on outside and chewy and soft on the inside. As the recipe says, the dough is very sticky so just pop it in the fridge for a few minutes before working with it and that helps.

—11mckmck

See full review »

Apr 30, 2005

Excellent, Excellent, Excellent. Only thing I like to mention is when using egg white make sure they are @ room temperature and beaten soft peeks. Fold in with ingredients and when finally mixed together and if you still find chuck of paste, then my suggestion is with a rubber spatula press down the pieces until you don't see any chuck.

—MARIAROSINAROSE

See full review »

Dec 13, 2003

These were so WONDERFUL!!! They remind me of the cookies available at a local Italian bakery (the Missouri Bakery in St. Louis). I skipped the last step of rolling in almonds, and I also mixed the cookies with my electric mixer. I was kind of nervous about doing so, but the cookies were fantastic!

—DREW810

See full review »

Dec 04, 2006

These are excellent cookies. I followed the advice of David Spaulding and they came out perfectly. The processing, adding the eggs last, chilling 30 minutes, and using parchment paper were all great suggestions. These cookies tasted great and looked very appealing. I will make these again.

—psi1497

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Italian Almond Cookies I

Italian Almond Macaroons

Hazelnut and Almond Cookies

Italian Cookies II

Pignoli Cookies II

Glazed Almond Cookies

Almond Cookies III

Italian Easter Cookies

Italian Fig Cookies II

Italian Almond Biscuits

ADVERTISE WITH US

Nutrition

Calories
116 kcal
6%

Carbohydrates
16.8 g
5%

Cholesterol
0 mg
0%

Fat
4.9 g
7%

Fiber
1 g
4%

Protein
2.3 g
5%

Sodium
7 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Italian Almond Cookies II

Serving Size: 1/72 of a recipe
Servings Per Recipe: 72
Amount Per Serving
Calories: 116
Calories from Fat: 44

% Daily Value *
Total Fat 4.9g 7 %
Saturated Fat 0.4g 2 %
Cholesterol 0mg 0 %
Sodium 7mg < 1 %
Potassium 67mg 2 %
Total Carbohydrates 16.8g 5 %
Dietary Fiber 1g 4 %
Protein 2.3g 5 %
** Sugars 9g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 4 %
Iron 4 %
Thiamin 3 %
Niacin 4 %
Vitamin B6 < 1 %
Magnesium 9 %
Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.