Mary Ann's Blog

Guy’s Favorite Italian Almond Paste Cookies

These among a few others, are my husband Guy’s favorite cookies. Every October when I start the holiday baking cycle, he looks forward to what he can sample each day as a little treat to go with a cup of tea. I have caught him a few times down in my designated cookie freezer snitching his favorites. By the time Christmas rolls around, I have made over 25 kinds of cookies, most of which will be given away as gifts to neighbors and friends and of course, we will enjoy them too well into the summer months! We have been known to eat Christmas cookies in July! How do they keep that long you say? They are well wrapped in small packages of 4 to 6 cookies in Press N’Seal and that keeps them perfectly frozen without any ice crystals or freezer odor invading their delicate taste.

These Italian almond paste cookies are the ones I make for him as his private stash. But I want to share the recipe with you so you can enjoy them too.

Guy’s Favorite Italian Almond Paste Cookies
Makes 24 

8 ounces good almond paste
¼ cup flour
2 egg whites from extra large eggs
Dash salt
½ cup granulated sugar
½ cup confectioners sugar
2/3 cup sliced almonds

In the bowl of a stand mixer, break up the almond paste with your hands until it is in small pieces. Add all the rest of the ingredients except the almonds, and on medium speed, blend all the ingredients until well incorporated.

The dough will be tacky so use spoons to form the balls. 

Place the almonds in a separate bowl. 

 Preheat the oven to 350F or 325F if using convection

Use two spoons to gather up the dough and drop large teaspoon size balls into the bowl with the almonds; coat all sides and place the balls parchment lined baking sheets 

Bake the cookies, rotating the trays until they are golden brown; transfer them to wire racks to cool completely. 

Note: To store for future use; freeze them in batches of 4 or 6 well wrapped in Press N’Seal. Pop them into plastic bags and freeze. They won’t last long.



  1. Louisa's avatar


    Do you think one whole egg in this would be ok?
  2. Mary Ann's avatar

    Mary Ann

    Use only the whites as stated
  3. Sue's avatar


    How long do you bake them?
  4. karen's avatar


    it doesnt say how long to bake?
  5. Lina's avatar


    Ciao MaryAnne. . .just made the Italian Almond Paste Cookies. . . love them. . .so easy to make. . .I was wondering how long they keep. . .I wrapped up the cookies in small batches and put in the freezer. . .I want to include in a cookie tray for Christmas Day. . .I will take out what I need the morning of Christmas to include in the tray as I was afraid they would harden too much before then. . I look forward to hearing from you. . .Buon Natale🎄
  6. Betty's avatar


    How long should they bake? You are missing that part of the instruction in your recipe. The cookies look delicious! Thanks!
  7. Ember's avatar


    Do you know the amount of baking time?
  8. Joan's avatar


    You missed the bakeing time as all the other told you so how long do they bake
  9. Susan Wright's avatar

    Susan Wright

    I can't wait to make these but please let us all know how long to bake them. Thanks!!
  10. David's avatar


    "until they are golden brown"
    Keep an eye on them until they are "golden brown"
    One must pay attention to ones baking!!
  11. Rachel's avatar


    I did 325 in convection oven - 20 min
  12. Claudia Marino's avatar

    Claudia Marino

    Can you use Almond Flour instead of regular flour?
  13. KS's avatar


    Late to the party, but my daughter (13 yr old junior baker) used this recipe (sans the almond slivers) and the cookies came out perfect - soft and chewy on the inside with amazing almond flavor!!
    Wish I could post a photo. Thanks for the recipe!!!! 😊
  14. Lisa Finnegan's avatar

    Lisa Finnegan

    so whats the cook time ?
  15. kathy's avatar


    can this recipe be put in a bag with a star tip and pipped? Please help
  16. NR's avatar


    I reviewed other online recipes for one that is similar. It says to cook for 15 - 20 minutes until golden brown then let cool on the cookie sheet for a few minutes before moving to a rack. A few minutes... 5? LOL!
  17. Michele's avatar


    Why are my cookies flattening and not staying in a ball ?
  18. Michele's avatar


    Why are my cookies flattening and not staying in a ball ?
  19. Michele's avatar


    Would slivered vs sliced almonds make the cookie flatten?
  20. Marge Ross's avatar

    Marge Ross

    The batter was really runny. I added more flour to thicken it up a bit. The finished cookie had a good almond flavor but the texture was a little tough.
  21. Sharondanice's avatar


    Do you use plain or self-rising flour in this recipe?
  22. Charlene's avatar


    Michele - the flattening might be happening if you are using eggs that are too large. Try going down a size.

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