These elegant Almond Paste Cookies offer a delightful combination of textures and flavors. Crisp on the outside and tender on the inside, they are made with rich almond paste and finished with a smooth dip in dark chocolate. The sliced almond topping adds a satisfying crunch, making these cookies a perfect treat for holidays, special occasions, or everyday indulgence.
Why You’ll Love This Recipe
- Delightfully crisp edges with a soft, chewy center
- Infused with rich almond flavor from real almond paste
- Dipped in dark chocolate for a decadent finish
- Visually appealing with sliced almonds on top
- Simple and quick to prepare with pantry staples
- Great for gifting or festive dessert platters
- Elegant enough for celebrations yet easy enough for everyday baking
- Freezer-friendly for make-ahead convenience
- A sophisticated alternative to standard cookies
- Pairs perfectly with coffee or tea
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 1/2 cups almond paste
- 1/2 cup powdered sugar
- 1/4 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sliced almonds
- 1/2 cup dark chocolate, chopped
directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat together the almond paste, powdered sugar, and softened butter until smooth.
- Add the egg and vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the almond mixture and stir until a dough forms.
- Roll the dough into 1-inch balls and shape into crescents using your hands. Place on the prepared baking sheet.
- Gently press sliced almonds onto the tops of the cookies.
- Bake for 10–12 minutes, or until the edges are lightly golden. Cool completely on a wire rack.
- Melt the dark chocolate using a double boiler or in the microwave in short bursts.
- Dip each cooled cookie into the melted chocolate, then return to the rack and allow the chocolate to set before serving or storing.
Servings and timing
- Prep Time: 15 minutes
- Cooking Time: 12 minutes
- Total Time: 27 minutes
- Servings: 18 cookies
- Calories: Approximately 180 kcal per cookie
Variations
- White Chocolate Version: Swap dark chocolate for white chocolate for a sweeter contrast.
- Coconut Almond: Add shredded coconut to the dough or sprinkle over the chocolate-dipped side.
- Orange Zest: Add 1 teaspoon of orange zest for a citrusy twist.
- Nut-Free: Replace almond paste with sunflower seed butter and omit sliced almonds (note: flavor will differ).
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
- Espresso-Infused: Add a teaspoon of instant espresso powder to the dough for added depth.
- Almond Extract Boost: Add a few drops of almond extract for more intense flavor.
- Drizzled Finish: Instead of dipping, drizzle chocolate over the cookies for a lighter touch.
- Double Chocolate: Stir mini chocolate chips into the dough before shaping.
storage/reheating
Storage:
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 10 days.
Freezing:
Cookies can be frozen (before or after dipping in chocolate) for up to 2 months. Use parchment between layers to prevent sticking.
Reheating:
Not necessary for serving, but if preferred warm, allow frozen cookies to come to room temperature or gently warm in the microwave for 10 seconds.
FAQs
Can I make almond paste at home?
Yes, almond paste can be made at home with ground almonds, sugar, and egg whites. However, store-bought versions offer consistent results.
Do I have to dip the cookies in chocolate?
No, the cookies are delicious on their own, but the chocolate adds an extra layer of richness and contrast.
Can I make the dough in advance?
Yes, the dough can be made a day ahead and stored in the refrigerator. Allow it to soften slightly before shaping.
How do I prevent the cookies from spreading too much?
Chilling the shaped dough for 10–15 minutes before baking can help retain their form.
Are these cookies suitable for gluten-free diets?
With a gluten-free flour substitute, yes. Be sure all ingredients used are certified gluten-free.
Can I use marzipan instead of almond paste?
Marzipan is sweeter and denser than almond paste. It can work, but you may need to adjust the sugar in the recipe.
What type of dark chocolate is best?
Use high-quality dark chocolate (60–70% cocoa) for the best balance of sweetness and richness.
Can I add other nuts?
Yes, chopped pistachios or hazelnuts make good alternatives or additions to the sliced almonds.
Why did my cookies crack or become dry?
Overbaking can cause dryness. Keep a close eye and remove once the edges are just golden.
Can I skip the almonds on top?
Yes, but the sliced almonds add texture and a visual cue for the almond flavor inside.
Conclusion
Almond Paste Cookies offer a refined and irresistible treat that’s as visually appealing as it is delicious. Their crisp exterior, soft almond-rich center, and dark chocolate coating make them a standout addition to any cookie tray. Easy to customize and quick to prepare, these cookies are ideal for festive gatherings, thoughtful gifts, or simply enjoying with a warm drink.
Almond Paste Cookies
These delicate almond paste cookies are crisp on the outside, soft on the inside, and dipped in rich dark chocolate, making them a delightful treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups almond paste
- 1/2 cup powdered sugar
- 1/4 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sliced almonds
- 1/2 cup dark chocolate, chopped
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond paste, powdered sugar, and softened butter. Beat until smooth and well combined.
- Add the egg and vanilla extract and beat until incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture and mix until a dough forms.
- Roll the dough into 1-inch balls and shape into crescents. Place on the prepared baking sheet.
- Press sliced almonds gently into the tops of each cookie.
- Bake for 10-12 minutes or until edges are lightly golden. Cool completely on a wire rack.
- Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave in short bursts.
- Dip each cooled cookie into the melted dark chocolate. Return to the rack and allow the chocolate to set.
Notes
- Ensure almond paste is fresh and soft for easy mixing.
- Cookies can be stored in an airtight container for up to a week.
- Chill the dough for 10 minutes if too soft to handle when shaping.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 9g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg