Description
These Chewy Italian Almond Paste Cookies are a delightful treat featuring a rich almond flavor and a chewy texture. Made with almond paste, these cookies are sweetened perfectly and enhanced with vanilla and almond extracts, making them a perfect dessert or snack for any occasion.
Ingredients
Scale
Cookie Dough
- 2 cups almond paste
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
For Finishing
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the cookies evenly.
- Combine Almond Paste and Sugar: In a large bowl, mix the almond paste and granulated sugar together until well incorporated and smooth.
- Add Eggs and Extracts: Beat in the eggs, vanilla extract, and almond extract into the almond paste mixture until the dough is smooth and homogeneous.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
- Fold Dry Ingredients Into Wet: Gradually fold the dry ingredients into the almond paste mixture, mixing until just combined to avoid overworking the dough.
- Portion Dough: Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper, spacing them adequately for spreading during baking.
- Bake: Bake the cookies for 10-12 minutes or until the edges turn golden, indicating they are perfectly cooked but still chewy inside.
- Cool and Dust: Allow the cookies to cool on a wire rack, then dust them with powdered sugar for a sweet finishing touch before serving.
Notes
- Be careful not to overmix the dough after adding the flour to keep the cookies chewy.
- Use parchment paper to prevent sticking and promote even baking.
- Store cookies in an airtight container to maintain freshness for up to 3 days.
- For a stronger almond flavor, you can add a little more almond extract but avoid overdoing it to prevent bitterness.
