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Italian Almond Cookies II


"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."
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35 m servings 116 cals
Original recipe yields 72 servings (6 dozen)


  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 4.9 g
  • 7%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 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.
  3. 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.

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Read all reviews 77
  1. 88 Ratings

Most helpful positive review

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 ...

Most helpful critical review

I had been looking forward to creating a batch of these due to the reviews it had been given, but I was very disappointed with the result. These cookies clung on like limpets to the baking trays...

Most helpful
Most positive
Least positive

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 ...

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 putti...

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 ...

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 quic...

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...

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 ...

I've been making these for 6 years now and they are ALWAYS a hit! I use a Kitchen aid stand mixer and put the almond paste and egg whites in with the flat paddle and mix until smooth. I then add...

These cookies are really special... they cook up crispy on the outside and so very chewy on the inside, and they keep that way for DAYS, if you can keep yourself from eating them. My boyfriend'...

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 g...