I’m sure you’ve never tasted pink cookies! Or at least not my pink almond cookies, so soft they melt in your mouth!
These cute and delicious pink cookies are made with almond paste or marzipan. It is a typical preparation of Sicilian pastry also used in Sardinian and Apulian tradition. It is a dough made with three simple ingredients: almonds, sugar, and egg whites.
I wanted to personalize one of the most well-known and loved pastry cookies by giving it a different color, pink! I added a tablespoon of Alchermes and the magic is quickly done!
I love almond paste so much that over the years I’ve lost count of how many cookies I’ve made with this preparation. The classic ones with candied cherries on top, the beautiful pizzicotti, the ones with cocoa etc. And since there are also different recipes to make marzipan, I’ve experimented with variations in ingredient dosages.
And among my various experiments, the pink almond bites were born! Small bites covered with powdered sugar, so soft they melt in your mouth!
These pink almond cookies are not only delicious but also beautiful, perfect to give as gifts for any occasion. For example, during the Christmas holidays, I prepare them in large quantities to make friends and family happy. A gift always appreciated that receives widespread approval every time!
Of course, we can give these cookies other colors using food coloring and let our imagination run wild!
If you like desserts with almonds, don’t miss this delicious collection full of easy-to-make ideas!
So, what do you think about making the pink almond marzipan together? Here’s the procedure with step-by-step photos!
Here are some other recipes you might be interested in!
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: about 50 cookies
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3.5 cups almond flour (ready to use)
- 2.5 cups powdered sugar (+ as needed for decoration)
- 1 cup egg whites
- A few drops almond flavor (or almond extract, optional)
- 1 tbsp Alchermes (or pink or red food coloring)
Tools
- Bowl
- Chopper
- Spatula
- Baking Tray
Steps
Before starting, let me make an important premise.
Almond paste cookies can be prepared using ready-made almond flour available in supermarkets.
Or, although this is undoubtedly a longer procedure, almond flour can be prepared at home.
I only make it at home when I’ve run out of the ready-made kind, which definitely speeds up the work!
Moreover, if we use homemade almond flour, it is preferable to let the cookies rest for at least an hour before baking.
This step allows you to better preserve the shape during baking.
Ready-made almond flour makes the dough more compact, and resting in the fridge is optional in this case.
After this preamble, we can proceed to make the pink almond cookies with ready-made almond flour.
In a bowl, combine the almond flour, almond flavor (optional), powdered sugar, and egg whites.
Please, stick to the indicated doses so that the cookies turn out perfectly 😉
As for the egg whites, I use pasteurized ones. You can find them in supermarkets, specifically in the refrigerated section along with milk, yogurt, etc.
They are found in practical 500-gram cartons, like those of milk. I always keep one in the fridge because I also use them for making light omelettes!
Add one level tablespoon of Alchermes (or if you prefer, a few drops of food coloring).
Mix all the ingredients in the bowl, first with a spatula and then with your hands until you get a sticky but compact dough.
Take small portions of dough and with slightly wet hands, shape them into logs.
Place the almond paste logs on a tray sprinkled with powdered sugar and put in the freezer for an hour.
After the time has passed, cut the logs into small or medium-sized cookies, depending on your preference.
Obviously, the larger the cookies, the fewer you will get.
Pass all the cookies through powdered sugar and shake them gently to remove the excess.
Place them back on the tray and bake in a preheated static oven at 340°F for about 16 minutes, or ventilated for about 13 minutes.
If you made the cookies larger than mine, you may need to extend the cooking time by a few minutes.
Please make sure the almond cookies do not overbake, otherwise they become “chewy“.
Once baked, take them out and let them cool on the tray WITHOUT TOUCHING them.
When freshly made, these cookies are extremely delicate, and they might break if you move them. As they cool down, they stabilize.
Once cool, you can enjoy these beautiful and delicious pink almond paste cookies!
I hope you enjoyed this recipe! Let me know if you try it in the comments and come back soon to visit!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Questions and Answers)
How long do pink almond cookies last?
These almond delights can last for days, about 10. Just store them in tin boxes or under a cake dome.
Can I prepare the dough and store it in the fridge?
Yes, of course! The dough for these cookies can be stored in the fridge, in a food bag, for up to a week. Just make sure it is tightly sealed and not exposed to air. Alternatively, it can be frozen for about 12 months.
I used the pasteurized egg whites as indicated in the recipe. How can I use the leftover?
As indicated on the package, you can keep them in the fridge for a few days and use them for other delicious recipes, both sweet and savory. A nice and genuine apple cake, the famous and fluffy Angel cake. A nice roll stuffed with Nutella, a great alternative to the classic biscuit dough. For breakfast, I recommend this delicious and aromatic coffee cake. How about a different aperitif with these fantastic egg white clouds? They’re delicious! If you prefer using the leftover egg whites without the worry of expiration, I suggest freezing them. I divide them into several portions, already weighed according to the preparations I usually make more often. I pour the egg whites into sturdy plastic cups and put them in the freezer. In this way, I always have a practical supply ready to use. To defrost the egg whites, just take them out and let them come to room temperature (if it’s too hot at home, it’s better to thaw them in the fridge).
What can I use instead of Alchermes?
You can easily use a pink or even red food coloring. If you use red, as I’ve done on other occasions, just a few drops are enough, otherwise, instead of pink, the cookies become more red 😉
How do you make almond flour at home?
First, you need to decide whether to use almonds with or without skin. If you use those with the skin, the cookies will have a more amber color; with blanched almonds, you’ll get cookies with a lighter color.
If you want to use blanched almonds but only have those with skin at home, you’ll need to peel them!
Bring half a liter of water to boil in a saucepan. Once boiling, toss in the almonds with skin, turn off the heat, and let them soak for about 5 minutes. Then remove the skin from the almonds one by one.
Place the blanched almonds on a clean tea towel to let them dry well. It would be best to let them dry from moisture all day. Then place the almonds in a mixer, along with powdered sugar in the amounts indicated in the recipe. Blend everything, for a few seconds, in several rounds, until you obtain almond flour 😉
If you decide to make the cookies using almonds with the skin, just insert them into the mixer with the sugar and blend 😉
