Grandma's Old-Fashioned Almond Cookies Recipe: A Secret Ingredient Makes Them Crisp & Chewy by Elisa Schmitz
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My dad loves cookies so much, he calls himself a "cookie monster." He especially loves European cookies that remind him of the special treats his Old World mother from Croatia made during the holidays. Grandma made all sorts of magical Christmas cookies, but Dad's favorites were the ones with lots of nuts – especially walnuts and toasted almonds. I recreated Grandma's old-fashioned almond cookies recipe, and Dad said it's a winner!
This easy almond cookie recipe results in cookies that are crispy on the outside and chewy on the inside. These sweet treats are loaded with almond flavor, thanks to a secret ingredient: almond paste. Almond paste often gets confused with marzipan, but they're not the same. Almond paste is a soft, moist combination of almonds and sugar processed into a gritty paste. Unlike marzipan – which is served on its own like candy or used to decorate other desserts – almond paste is an ingredient used to add that distinctive almond flavor and sweetness, along with a moist and chewy texture that's downright addictive.
This simple, low-sodium almond cookies recipe is special enough for the holidays but easy enough to make anytime you have a craving for a crispy yet chewy cookie. Here are the ingredients you'll need to make these lovely treats: almond paste, granulated sugar, powdered sugar, all-purpose flour, almond flour, salt, almond extract, egg whites and sliced almonds (because you roll the cookies in sliced almonds, you get the health benefits of almonds)!
These tender yet crispy cookies smothered in baked almonds make a sweet snack anytime during the day, and they're equally happy served with a cup of coffee, tea or milk. This delicious dessert recipe is perfect for special occasions like Christmas, but I'll be making them all the time. They're that easy and delicious!
Cuisine: European
Prep Time: 15 minutes
Cook Time: 15 to 20 minutes
Total Time: 30 to 35 minutes
Servings: 20
Ingredients
- 8 ounces (1 package) almond paste, broken up into pieces
- 3/4 cup granulated sugar
- 3/4 cup powdered sugar
- 3/4 cup flour (all-purpose flour or gluten-free flour)
- 1 cup almond flour
- 1/2 teaspoon salt
- 1/2 cup egg whites, beaten
- 1 teaspoon almond extract
- 1 cup sliced almonds (for rolling)
Recipe Notes
- The number of cookies you get depends on how much batter you use for each cookie.
- You can use all-purpose flour or gluten-free flour. I used GF 1:1 flour.
- Store cookies in an airtight container or, better yet, make a bunch and give them away to friends and family in festive cookie tins!
Here's how to make it:
- In a stand mixer, combine almond paste, granulated sugar and powdered sugar. Cream until combined. Slowly add the flour, almond flour, salt, egg whites and almond extract. Continue mixing until blended. Dough should be somewhat thick and sticky.
- Roll tablespoons full of the dough into balls. Place the sliced almonds in a shallow bowl and roll each ball in the almonds until covered.
- Place almond-coated balls on parchment paper-lined baking sheets (I fit about nine per cookie sheet). Bake in a preheated 350-degree F oven for about 15 to 20 minutes, or until lightly golden brown.
- Allow cookies to cool before serving.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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