Italian Almond Cookies

from ButterYum
makes 36 cookies


  • 8 ounces almond paste, canned is preferred (NOT almond filling)
  • 1/4 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup confectioners sugar
  • 2 large egg whites
  • 1/2 cup sliced almonds


  1. Preheat oven to 350F and line half sheet pans with parchment paper.
  2. In the bowl of a stand mixer, combine almond paste, flour, egg whites, and both sugars. Mixture will be very sticky.  Note: if almond paste is dry or hard, grate the almond paste and mix the dough in a food processor. 
  3. Place sliced almonds into a small bowl.
  4. Drop 1 teaspoon blobs of cookie dough into bowl of almonds; roll until coated.
  5. Place 2 inches apart on prepared half sheet pan. 
  6. Bake for 10 to 12 minutes, until golden.
  7. Cool on half sheet pans for several minutes before transferring to a wire rack to cool completely.