Chewy Almond Paste Cookies Recipe

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I finally nailed an Almond Paste Cookies Recipe that gives you sweet, chewy gluten free cookies with sliced almonds on top and zero holiday drama.

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I am obsessed with these chewy Almond Paste Cookies. I love how the almond paste melts into a sweet, dense chew while the top crackles with sliced almonds.

They scream Quick Christmas Baking without the fuss, and they feel like the Almond Paste Cookies Recipe you actually want to eat at midnight. But what I really crave is that almond-forward bite that’s not too sweet and stays soft for days.

I grab one with my coffee, then another. Messy fingers, sticky teeth.

Not fancy. Just honest, nutty cookie joy that makes holiday plans suddenly more urgent.

You will want them.

Ingredients

Ingredients photo for Chewy Almond Paste Cookies Recipe

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  • Almond paste: rich, nutty chew, makes cookies seriously almond-forward.
  • Unsalted butter: adds creaminess and tender, melt-in-your-mouth texture.
  • Granulated sugar: gives sparkle and crisp edges when baked.
  • Light brown sugar: adds moistness and a hint of caramel.
  • Egg: binds everything together, gives structure and gentle lift.
  • Vanilla extract: warmth and familiarity, it’s the cozy backbone.
  • Almond extract: basically more almond punch, but use sparingly.
  • Gluten free flour blend: keeps cookies gluten free and soft.
  • Baking powder: creates lightness, little rise and air pockets.
  • Fine sea salt: balances sweetness, brings out the almond flavors.
  • Xanthan gum: plus it helps with stretch and chew in GF dough.
  • Sliced almonds: crunchy topping, pretty and textural contrast.
  • Powdered sugar: optional dusting for sweetness and bakery looks.

Ingredient Quantities

  • 8 oz (225 g) almond paste, crumbled into small pieces

  • 1/2 cup (113 g) unsalted butter, softened

  • 1/2 cup (100 g) granulated sugar

  • 1/4 cup (50 g) packed light brown sugar

  • 1 large egg

  • 1 tsp pure vanilla extract

  • 1/2 tsp almond extract

  • 1 1/2 cups (about 180 g) gluten free all purpose flour, one to one blend

  • 1 tsp baking powder

  • 1/4 tsp fine sea salt

  • 1/2 tsp xanthan gum, only if your flour blend does not already include it

  • 1/2 cup (about 45 g) sliced almonds, for topping

  • powdered sugar for dusting, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment and set aside.

2. Crumble 8 oz (225 g) almond paste into small pieces so it mixes easier, then beat it with 1/2 cup (113 g) softened unsalted butter, 1/2 cup (100 g) granulated sugar and 1/4 cup (50 g) packed light brown sugar until mostly smooth and a little fluffy, scraping the bowl as needed.

3. Add 1 large egg, 1 tsp pure vanilla extract and 1/2 tsp almond extract; beat until combined. If there are tiny bits of almond paste that wont fully smooth, thats fine they give pockets of almond flavor.

4. In a separate bowl whisk together 1 1/2 cups (about 180 g) gluten free all purpose flour, 1 tsp baking powder, 1/4 tsp fine sea salt and 1/2 tsp xanthan gum only if your flour blend does not already include it.

5. Fold the dry ingredients into the wet mixture with a spatula until a soft dough forms. Do not overmix, stop when you cant see dry streaks. The dough will be a bit sticky.

6. Chill the dough 20 to 30 minutes if it feels too soft to handle, this helps shape the cookies and keeps them from spreading too much.

7. Scoop or roll tablespoon-sized portions and place 2 inches apart on prepared sheets. Press the tops gently so they are slightly flattened, then press a few sliced almonds on top of each cookie.

8. Bake one sheet at a time for 10 to 12 minutes, rotating halfway, until edges are lightly golden but centers still look soft. They firm up as they cool.

9. Let cookies cool on the sheet 5 minutes then transfer to a wire rack to cool completely. If you like them extra chewy wait until fully cool before storing.

10. Dust with powdered sugar if using just before serving. Store in an airtight container up to 4 days, or freeze for longer.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Two rimmed baking sheets lined with parchment
3. Stand mixer or hand mixer (or a sturdy wooden spoon if you gotta)
4. Large and medium mixing bowls
5. Rubber spatula for folding and scraping
6. Whisk for dry ingredients
7. Tablespoon scoop or measuring spoons and a spoon to shape dough
8. Wire cooling rack
9. Measuring cups and spoons + kitchen scale for accuracy

FAQ

A: Yes. Scoop the dough into balls, freeze them on a tray until solid, then store in a zip bag for up to 3 months. Bake straight from frozen, add 1 to 2 minutes to the baking time. You can also refrigerate shaped dough for up to 48 hours, if you want fresher flavor.

A: Usually that means the butter was too soft or the dough was too warm. Chill the dough for 20 to 30 minutes before baking next time. Also make sure your baking powder is fresh, cause old leavener will give less lift.

A: Marzipan works as a 1 to 1 swap, though it's sweeter so cut back on brown sugar a bit. Almond flour will change texture and make them crumbly, it wont give the chewy, sticky center the paste does. If you must, add a tablespoon or two of honey or corn syrup to help bind.

A: No, they are not safe. They use almond paste and sliced almonds. For a nut free version, you'd need a completely different recipe using sunflower seed paste, and be careful about cross contamination.

A: Add a teaspoon of milk or a little more beaten egg, one teaspoon at a time, until it holds together. Be careful not to add too much or the cookies will spread more when baking.

A: Yes, you can swap regular AP flour cup for cup. If you do, you can skip the xanthan gum. Baking times and texture will be pretty much the same, but expect a slightly different crumb, not a big deal though.

Chewy Almond Paste Cookies Recipe Substitutions and Variations

  • Almond paste: swap with equal-weight marzipan (sweeter, so cut back a little sugar), or use 1 cup almond butter plus 2 tbsp powdered sugar for texture close to almond paste.
  • Unsalted butter: use equal amount solid coconut oil or a stick of dairy-free margarine, both will give similar chew but coconut oil adds a faint coconut note.
  • Large egg: replace with 1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 minutes to gel, or 1/4 cup unsweetened applesauce for a milder flavor and softer crumb.
  • Gluten free all purpose flour: if you don’t need GF, use 1 1/2 cups regular all purpose flour cup for cup, or swap with a 1:1 mix of oat flour plus 2 tsp xanthan gum if your blend lacks binding.

Pro Tips

1) Crumble and warm the almond paste a bit in your hands before mixing so it breaks up faster. If you still get tiny chunks after beating thats okay, they melt into little pockets of flavor while baking.

2) Chill the dough if it feels sticky. Even 20 minutes will make it easier to scoop and stop the cookies from spreading into sad pancakes. If your kitchen is hot chill longer, like 30 to 45 minutes.

3) Bake one sheet at a time and trust the color not the timer. Rotate the pan halfway and pull them when the edges are lightly golden but centers still look soft. They firm up as they cool so dont overbake.

4) If your gluten free blend doesnt include xanthan gum add it, but start with 1/4 to 1/2 tsp for this batch size if you want chewier cookies. Toast the sliced almonds lightly in a dry pan for a minute before topping for better crunch and flavor.

Chewy Almond Paste Cookies Recipe

Chewy Almond Paste Cookies Recipe

Recipe by Hiro Ren

0.0 from 0 votes

I finally nailed an Almond Paste Cookies Recipe that gives you sweet, chewy gluten free cookies with sliced almonds on top and zero holiday drama.


Pin

Servings

12

servings

Calories

290

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Two rimmed baking sheets lined with parchment
3. Stand mixer or hand mixer (or a sturdy wooden spoon if you gotta)
4. Large and medium mixing bowls
5. Rubber spatula for folding and scraping
6. Whisk for dry ingredients
7. Tablespoon scoop or measuring spoons and a spoon to shape dough
8. Wire cooling rack
9. Measuring cups and spoons + kitchen scale for accuracy

Ingredients

  • 8 oz (225 g) almond paste, crumbled into small pieces

  • 1/2 cup (113 g) unsalted butter, softened

  • 1/2 cup (100 g) granulated sugar

  • 1/4 cup (50 g) packed light brown sugar

  • 1 large egg

  • 1 tsp pure vanilla extract

  • 1/2 tsp almond extract

  • 1 1/2 cups (about 180 g) gluten free all purpose flour, one to one blend

  • 1 tsp baking powder

  • 1/4 tsp fine sea salt

  • 1/2 tsp xanthan gum, only if your flour blend does not already include it

  • 1/2 cup (about 45 g) sliced almonds, for topping

  • powdered sugar for dusting, optional

Directions

  • Preheat oven to 350°F (175°C). Line two baking sheets with parchment and set aside.
  • Crumble 8 oz (225 g) almond paste into small pieces so it mixes easier, then beat it with 1/2 cup (113 g) softened unsalted butter, 1/2 cup (100 g) granulated sugar and 1/4 cup (50 g) packed light brown sugar until mostly smooth and a little fluffy, scraping the bowl as needed.
  • Add 1 large egg, 1 tsp pure vanilla extract and 1/2 tsp almond extract; beat until combined. If there are tiny bits of almond paste that wont fully smooth, thats fine they give pockets of almond flavor.
  • In a separate bowl whisk together 1 1/2 cups (about 180 g) gluten free all purpose flour, 1 tsp baking powder, 1/4 tsp fine sea salt and 1/2 tsp xanthan gum only if your flour blend does not already include it.
  • Fold the dry ingredients into the wet mixture with a spatula until a soft dough forms. Do not overmix, stop when you cant see dry streaks. The dough will be a bit sticky.
  • Chill the dough 20 to 30 minutes if it feels too soft to handle, this helps shape the cookies and keeps them from spreading too much.
  • Scoop or roll tablespoon-sized portions and place 2 inches apart on prepared sheets. Press the tops gently so they are slightly flattened, then press a few sliced almonds on top of each cookie.
  • Bake one sheet at a time for 10 to 12 minutes, rotating halfway, until edges are lightly golden but centers still look soft. They firm up as they cool.
  • Let cookies cool on the sheet 5 minutes then transfer to a wire rack to cool completely. If you like them extra chewy wait until fully cool before storing.
  • Dust with powdered sugar if using just before serving. Store in an airtight container up to 4 days, or freeze for longer.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 64g
  • Total number of serves: 12
  • Calories: 290kcal
  • Fat: 15.7g
  • Saturated Fat: 5.1g
  • Trans Fat: 0.08g
  • Polyunsaturated: 1.25g
  • Monounsaturated: 9.37g
  • Cholesterol: 36mg
  • Sodium: 63mg
  • Potassium: 104mg
  • Carbohydrates: 35g
  • Fiber: 1.3g
  • Sugar: 22g
  • Protein: 3.9g
  • Vitamin A: 467IU
  • Vitamin C: 0.2mg
  • Calcium: 31mg
  • Iron: 0.54mg

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