Dessert

Soft Chewy Almond Paste Cookies Recipe

ByJeannette Jaeger January 4, 2026January 4, 2026

Introduction

These soft chewy almond paste cookies are a delightful treat with a rich almond flavor and a tender texture. Perfect for cozy afternoons or festive occasions, they combine marzipan, ground almonds, and a hint of cinnamon for a truly satisfying bite.

A close-up of a stack of two soft, round almond cookies on a metal cooling rack, with one cookie on top broken in half showing a dense, light beige inside. Both cookies have a thin golden-brown crust and are topped with pale, sliced almonds and a light dusting of white powdered sugar. The rack sits on a white marbled surface with more cookies blurred in the background, adding depth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g marzipan (approximately 1 cup)
1 egg white
80 g powdered sugar (about 3/4 cup)
110 g flour (1/2 cup + 3 tbsp)
100 g ground almonds (about 1 cup)
1 teaspoon cinnamon
2 tbsp amaretto
1 pinch salt
1 egg yolk
3 tbsp slivered almonds

Instructions

Step 1: Grate the marzipan finely. Separate the egg white from the yolk. In a large bowl, knead together the grated marzipan, powdered sugar, flour, ground almonds, egg white, cinnamon, amaretto, and salt until you form a smooth dough. Preheat the oven to 175°C (347°F), or 155°C (311°F) if using convection.
Step 2: Shape the dough into small balls about the size of a walnut using your hands. Place them on a baking tray lined with baking paper. Gently press each ball flat with a fork to create a pattern.
Step 3: Whisk the egg yolk and brush it over the tops of the flattened dough balls. Sprinkle slivered almonds on each cookie. Bake in the preheated oven for 12 to 15 minutes until golden and set. Let the cookies cool completely, then dust with powdered sugar before serving.

Tips & Variations

You can substitute amaretto with almond extract or a splash of milk for a milder flavor.
For a crunchier texture, add a few chopped almonds into the dough.
If you prefer a spice twist, add a pinch of nutmeg or ginger along with the cinnamon.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for longer storage; thaw at room temperature before serving. To refresh their softness, warm briefly in the oven.

How to Serve

The image shows several small, round cookies arranged on a metal cooling rack. Each cookie has a light golden-brown base with a slightly rough texture. They are topped with thin, pale almond slices, and some of the cookies are dusted with a fine layer of white powdered sugar, giving them a soft, powdery look. Two cookies are stacked one on top of the other near the center, creating a small tower. The cooling rack is placed on a surface with a white marbled texture, and a blurred bowl with almonds can be seen in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular almonds instead of ground almonds?

It’s best to use ground almonds for the proper texture and consistency. Whole almonds won’t blend into the dough evenly and may affect the chewiness.

Is it necessary to use marzipan?

Marzipan provides the distinctive almond flavor and structure of these cookies. While you can experiment with almond paste, marzipan yields the best results for softness and taste.