Christmas Cookies with Almond Paste
Tender almond-forward Christmas cookies made with rich almond paste, delicately flavored with almond extract, and finished with a crisp coating of sliced almonds. These festive cookies develop a lightly golden exterior while retaining a soft, pleasantly chewy center.
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Ingredients
- 1 cup sliced almonds
- 16 ounces almond paste
- ½ teaspoon fine salt
- ¾ cup gluten-free all-purpose flour
- 1 cup confectioners’ sugar sifted to promote a smoother texture
- 4 large egg whites brought to room temperature, approximately 70°F, for easier incorporation
- ½ teaspoon almond extract or almond flavoring such as McCormick Almond Extract
- 1 cup granulated white sugar
Instructions
- Prepare the baking pan. Preheat the oven to 350°F (175°C). Cover a large baking sheet with parchment paper to minimize sticking and simplify cleanup.
- Begin the cookie dough. Place the almond paste, granulated sugar, and sifted confectioners’ sugar in the bowl of a stand mixer. Cream the ingredients together until thoroughly blended.
- Incorporate the remaining ingredients. Reduce the mixer to its lowest speed. Add the gluten-free flour, salt, almond extract, and room-temperature egg whites. Mix only until everything comes together and a cohesive dough forms; avoid excessive mixing.
- Shape the cookies. Portion the dough with an ice cream scoop. Using your hands, gently shape each portion into a ball.
- Coat with almonds. Roll every dough ball in the sliced almonds, pressing lightly as needed so the almond pieces adhere evenly around the surface.
- Arrange on the baking sheet. Set the almond-covered dough balls onto the parchment-lined baking sheet. Continue portioning, shaping, and coating until all of the dough has been used.
- Bake. Transfer the baking sheet to the preheated oven and bake for 15–20 minutes. The cookies are ready when the lower portions begin developing a golden-brown color. Monitor them closely toward the end of baking to prevent overbrowning.
- Cool and serve. Remove the cookies from the oven and allow them to cool directly on the baking sheet. Once cooled, transfer them to a serving plate.
Notes
For optimal mixing, allow the egg whites to reach approximately 70°F before preparing the dough. Sifting the confectioners’ sugar helps create a more uniform texture. Keep a close watch on the cookies during the final minutes of baking, as they should be lightly golden rather than deeply browned.