Best Christmas Cookies with Almond Paste

Christmas cookies have always been a tradition in our house. As soon as December rolls around, my kitchen turns into a cookie-making station, and the sweet smell of almond paste fills the air. These almond paste cookies have become our family’s go-to recipe, not just because they taste amazing, but because they bring back memories of baking with my mom and now creating new memories with my own kids.

Making these cookies is actually pretty simple, which is perfect during the busy holiday season. I usually mix up a batch in the evening after dinner when the kitchen’s already messy, and the kids are winding down. That way, I’m not adding to the holiday chaos or creating extra cleanup during the day.

If you love the rich taste of almond and buttery cookies that practically melt in your mouth, this recipe is for you. It’s the kind of cookie that disappears first from the cookie exchange plate, and I always get asked for the recipe. Trust me, you’ll want to make a double batch!

Options for Substitutions

While some ingredients in these cookies are essential, here are some helpful substitution tips:

• Almond paste: This is the star ingredient and can’t really be substituted – it’s what gives these cookies their special texture and flavor. If you can’t find it in stores, you can make your own by grinding blanched almonds with sugar and egg whites.
• Gluten-free all-purpose flour: Regular all-purpose flour works perfectly fine in equal amounts if you don’t need the cookies to be gluten-free. You can also use almond flour, but reduce the amount to 2/3 cup since it’s denser.
• Egg whites: For a vegan version, you can use aquafaba (the liquid from canned chickpeas) – use 2 tablespoons per egg white. Just know the texture might be slightly different.
• Almond slices: Feel free to swap these with chopped almonds, slivered almonds, or even other nuts like pistachios for a different look and crunch.
• Almond flavoring: You can skip this since the almond paste already provides plenty of flavor, or try vanilla extract for a different twist.

Watch Out for These Mistakes While Baking

The biggest challenge when working with almond paste cookies is preventing them from spreading too much during baking – make sure your almond paste is fresh and firm, not soft and oily, as this can affect the cookie’s structure and shape.

A common mistake is overbeating the mixture after adding the egg whites, which can lead to tough cookies – instead, fold them in gently just until combined, similar to making macarons.

To prevent sticking (which can ruin these delicate cookies), avoid greasing your baking sheets and use parchment paper or silicone mats instead – the cookies will release easily once they’re completely cool.

For the best texture, don’t overbake these cookies – they should be just slightly golden around the edges and still a bit soft in the center when you take them out, as they’ll continue to set while cooling on the baking sheet.

Storage Instructions

Keep Fresh: These almond paste cookies stay perfectly chewy when kept in an airtight container at room temperature. Place wax paper or parchment paper between layers to prevent sticking. They’ll maintain their wonderful texture for up to 5 days – if they last that long! My family usually finishes them way before that.

Freeze: Good news – these cookies freeze really well! Once they’re completely cool, layer them between pieces of parchment paper in a freezer-safe container. They’ll keep their quality for up to 3 months. I often make a double batch just to have some ready in the freezer for unexpected guests or cookie cravings.

Thaw: When you’re ready to enjoy your frozen cookies, just take out what you need and let them thaw at room temperature for about 30 minutes. No need to reheat – they’ll return to their original chewy texture on their own. The almond flavor actually becomes even more noticeable once they’re back to room temperature!

 

How to Know When the Almond Cookies are Done

These almond cookies should be baked until they’re light golden around the edges while still maintaining a pale color on top – typically this takes about 15-20 minutes.

You can tell they’re perfectly done when you gently touch the top of a cookie and it feels set but still slightly soft in the middle, similar to how a macaron feels.

If you lift one cookie carefully with a spatula, the bottom should be a light golden brown color, and the almond slices on top should look toasted but not dark brown.

Let them cool on the baking sheet for a few minutes – they’ll continue to firm up as they cool.

Christmas Cookies with Almond Paste FAQ

Why does my almond paste feel hard and difficult to work with?

If your almond paste feels too firm, it’s probably because it’s cold. I always let my almond paste sit at room temperature for about 30 minutes before using it. You can also break it into smaller pieces first – this makes it much easier to mix with the other ingredients and helps prevent lumps in your cookie dough.

Do these cookies spread much during baking?

No, these cookies hold their shape pretty well during baking. Because they’re made with almond paste and egg whites rather than butter, they don’t spread like traditional cookies. I usually space them about 1.5 inches apart on the baking sheet, which gives them plenty of room.

Why do my cookies look crackled on top?

The crackled top is actually a good thing! This happens because of the unique combination of confectioners’ sugar and egg whites in the recipe. As the cookies bake, the top forms a slight crust while the inside stays soft and chewy – it’s one of the characteristics that makes these cookies special.

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Ingredients

• 16 oz almond paste
• 1 cup granulated sugar
• 1 cup confectioners’ sugar
• 3/4 cup gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon almond flavoring
• 4 large egg whites (whisked)
• 1 cup almond slices

Step 1: Prepare the Baking Sheet

Preheat your oven to 350°F (175°C).

Line a large baking sheet with parchment paper to prevent the cookies from sticking and to make cleanup easier.

Step 2: Mix the Ingredients

In a stand mixer, cream together almond paste, granulated sugar, and powdered sugar until well combined.

With the mixer on the slowest setting, add in the flour, salt, almond extract, and egg whites.

Mix until the ingredients are just combined to form a dough.

Step 3: Form the Cookies

Using an ice cream scoop, scoop out portions of the dough.

Roll each portion into a ball with your hands.

Then, roll the dough balls in sliced almonds until they are evenly coated.

Place each almond-coated dough ball on the prepared baking sheet.

Repeat this process until all the dough is used up.

Step 4: Bake the Cookies

Bake the cookies in the preheated oven for 15-20 minutes, or until the cookies start to turn golden brown on the bottom half.

Keep an eye on them to ensure they do not overbake.

Step 5: Cool and Serve

Once the cookies are done baking, remove them from the oven and allow them to cool on the baking sheet.

After they have cooled, transfer the cookies to a serving plate.

Enjoy your delicious almond cookies!