The Best Chewy Italian Almond Paste Cookies

Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Yield: 32-34 cookies

Gluten Free | Dairy Free | Egg Free

Make these Italian Chewy Almond Paste Cookies this Christmas season, or really anytime of the year! These Italian almond cookies are sweet and chewy, with crunchy sliced almonds on the outside and a dusting of powdered sugar.

Welcome back for Day 2 of FFwaT’s annual Christmas Cookie Week!

Up next are these DELICIOUS Italian Almond Paste Cookies. The perfect amount of sweetness, chewiness and a hint of crunch from sliced almonds. You cannot go wrong with these!

Almond paste and marzipan are so underrated in my opinion. I love adding almond extract to pancakes or even a basic chocolate chip cookie because it gives it an entire new flavor and a major upgrade.

I have had plenty of Italian cookies in my life and these cookies are right up there with the traditional ingredient cookies, even though these Italian almond cookies have ZERO gluten, dairy or eggs.

Quite frankly, you just don’t need them for a cookie to turn out amazing, and these cookies prove that!

So if you’re someone who does a ton of Christmas cookie baking for Christmas, specifically Italian cookies, add these to your line up- even if your recipients aren’t gluten, dairy or egg free.

Happy baking!

Want more Christmas goodies?

• Gluten Free Chocolate Peppermint Thumbprint Cookies
• Secretly Dairy Free Fudge
• Chocolate Peppermint Fudge
• Cranberry Lime Mimosas
• The Best Chocolate Peppermint Oreo Bark
• Chocolate Peppermint Whoopi Pies
• Mini Mint Chocolate Brownie Bites
• Easy 5 Minute Hot Chocolate
• Oreo Truffles

Reasons these are the BEST Chewy Italian Almond Cookies:

• Uses both almond paste and almond extract for the perfect almond cookie
• Sweet and chewy inside with a slightly crunchy outside due to sliced almonds
• No chill time
• Entirely gluten, dairy and egg free
• They store and keep great so perfect for gift giving
• Freezer friendly

Ingredients in Italian Almond Paste Cookies:

Almond Paste- this is the exact brand of almond paste that I used.

Dairy Free Butter- I used my favorite, Country Crock Plant Butter.

Sugar- regular granulated sugar.

Applesauce- instead of using a flax egg, I have found that applesauce is a better replacement for eggs in cookies. I promise it doesn’t have a weird taste or texture!

Almond and Vanilla Extract

1:1 Gluten Free Flour- not all gluten free flours are created equally. I used a 1:1 gluten free flour, specifically King Arthur’s Gluten Free Measure for Measure Flour.

Almond Flour- not only does it pack a bit more almond, it makes these cookies moist and chewy.

Tapioca Flour- this is the key ingredient for a chewy cookie. Also known as tapioca starch.

Baking Powder and Salt

Sliced Almonds

Powdered Sugar

Tools needed to make these Almond Paste Cookies:

• Measuring cups and spoons
• Large bowl with hand mixer, or stand mixer with paddle attachment
• Glass bowls
• Rubber spatula
• Cookie scoop
• Baking sheet
• Parchment paper sheets
• Cooling rack

How to make The Best Chewy Italian Almond Paste Cookies:

Make the cookie dough: In a medium bowl, combine the dry ingredients and mix together with a whisk. Set aside.

Using a hand mixer or a stand mixer with a paddle attachment, cream together the almond paste, butter and sugar on medium speed until light and creamy, about 2-4 minutes. Add the applesauce and the almond and vanilla extracts. Mix together until combined. Add the dry ingredients into the wet ingredients and mix on low until just combined. Do not over mix.

Scoop, roll, and coat: Using a medium cookie scoop, 2 Tablespoons, scoop the dough and roll into balls. Roll the balls and coat in sliced almonds. Transfer to a parchment lined baking sheet.

Bake: Bake according to the directions below in the recipe card.

Dust with powdered sugar: Once the cookies have completely cooled, dust with powdered sugar by using a sifter with powdered sugar or dunking the top of the cookies in powdered sugar.

Tips for the best Italian Almond Paste Cookies:

• Do not over mix the batter once you add the dry ingredients to the wet ingredients. When using a 1:1 gluten free flour, if you over mix the batter, the dough will turn dense and gummy which we don’t want.
• Before you dust the cookies in powdered sugar, make sure they are completely cooled so it doesn’t melt into the cookies.
• If you don’t have sliced almonds, you can use crushed or even slivered in a pinch, or not add them at all!
• I use these parchment paper sheets which I swear by. They are non-stick and create a golden brown bottom on any cookie or baked good. I use them for everything in the kitchen, not just baking and in the oven.

How to store these Almond Paste Cookies:

These cookies can stay at room temperature for up to a week. Freeze after that, or pop them right in the freezer and they will stay good for about 2 months.

Want to save this recipe for later? Pin it to your favorite recipe board!

(Just hover over the image for the pin button to save to Pinterest)

Craving other delicious recipes? Take a look!

• 
  No Bake Chocolate Peanut Butter Protein Bars
• 
  Oreo Cheesecake Dip
• 
  Hot Cocoa Cookies
• 
  Strawberry Cheesecake Truffles
• 
  Hot Cocoa Dip

Have you signed up yet to receive my latest recipes?

This post may contain affiliate links. By purchasing a product that I have recommended, I may receive a small commission at no extra cost to you. I only recommend products that I truly use, trust and love! Thank you for supporting Farm Fresh with a Twist.

Did you make this recipe?

Comment below or share a photo and tag me @farmfreshwithatwist if you make this recipe! I can’t wait to see what you’ve made!