The Christmas cookies are soft sweet treats that melt in your mouth, perfect to offer during the holidays or to gift in small decorated bags.
These sweets are more properly known as almond paste, a typical specialty of the Sicilian tradition prepared all year round.
However, I chose to present them as Christmas almond cookies because, thanks to their elegant appearance and the ease with which they can be packaged, they become the ideal homemade gift to bring to the table during the holidays. In short, the classic holiday cookies always appreciated!
The recipe is simple and requires only 3 ingredients: almonds, sugar, and egg whites, all naturally gluten-free and lactose-free.
The result? Fragrant sweets, with a light crunchy exterior and a tender heart that wins you over at the first taste!
Super soft, so soft they melt in your mouth and are WITHOUT eggs, flour, yeast, butter, or oil.
That’s why these almond sweets are perfect for those intolerant to gluten and lactose.
The almond flour cookies are among the best dry cookies ever. Easy to make and super delicious! They remain soft and fresh for several days. Every time I make them, it’s a race to get the last piece! If I don’t hide them right away, they disappear in no time!!
Try also the walnut version or the delicious soft pistachio macaroons.
And if you’re looking for more ideas for Christmas, take a look at this collection of 10 Christmas Sweets ready in 20 minutes, no oven needed! and my Unmissable Christmas Cookies!
But now let’s see the step-by-step procedure with photos and the video recipe to clear any doubts about the execution! Read the recipe until the end: useful tips, variations, and the best way to store them await you.
Other recipes you might be interested in!
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: for about 25-30 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz almonds (with skin, or ready-made almond flour)
- 10.6 oz granulated sugar
- 4 egg whites (about 130 grams)
- Half teaspoon ground cinnamon (only if you like it)
- Half vial almond flavoring
Tools
- Bowl
- Baking Tray
- Ladle
- Chopper
Steps
We can prepare these cookies in two ways.
Using ready-made blanched almond flour. In this case, the cookies will have a much lighter color than mine.
Or, like me, use almonds with skin to grind into flour. You will get more rustic cookies with a more intense flavor.
Of course, the procedure is always the same in both cases.
Grind the almonds with the skin using a chopper. It’s important to blend in multiple intervals and for few seconds at a time.
If you don’t have a chopper, use a mortar and crush very well.
Buying ready-made almond flour speeds up the process!
Pour the almond flour and granulated sugar into a bowl.
Add half a teaspoon of ground cinnamon (only if desired), which can potentially be replaced with orange or lemon zest.
Half a vial of almond flavoring (or a whole one for a more intense flavor) can also be omitted if you prefer.
Finally, incorporate the egg whites from medium-sized eggs.
Another important tip!
You might only need 3 egg whites instead of 4, depending on their weight. Accordingly, add them gradually and mix.
You should obtain a sticky mixture, quite dense but soft.
If the desired consistency is reached and there’s leftover egg white, do not use it.
Mix well to compact the resulting dough.
Now comes the fun part! We have to shape the Christmas almond cookies!
Scoop some almond paste with a teaspoon and mold it into a round shape as much as possible.
Since the dough is very sticky, wet your palms to make the shaping easier.
Place the dough mounds on a baking sheet lined with parchment paper. Leave some space between the cookies as they will spread during baking.
Decorate the surface of each cookie with almonds or halved candied cherries.
Bake in a preheated static oven at 329°F for about 15 minutes.
Baking time may vary, so it’s important to check often.
The main thing is that the almond cookies remain soft inside. For this reason, as soon as they start to color slightly, remove them from the oven.
Let them cool completely before touching them, or they might break.
Here are your soft and fragrant almond paste cookies in a Christmas version, beautiful and delicious! 🎄🎁🎅😍
Irresistibly delicious, Gabry’s word!
If you liked this recipe, leave me a comment below: I always enjoy reading your impressions and memories related to Christmas desserts!
And if you make these Christmas cookies, visit me again to discover many other simple, delicious recipes perfect for every occasion. 🎄✨Article protected by copyright © – Gabriella Geroni © All Rights Reserved
STORAGE TIPS:
Almond cookies keep for many days. We can store them in tin boxes for cookies or in food bags. The important thing is not to leave them exposed to air but close them tightly.
In gift bags, they stay perfect for 4-5 days, while in the boxes, even over 10 days.
You can also freeze them once baked: let them thaw at room temperature before serving.
You can also freeze them once baked: let them thaw at room temperature before serving.
Regarding the egg whites, they can be purchased already pasteurized. This way, you won’t have to worry about how to reuse the 4 leftover yolks. Pasteurized egg whites can also be frozen to avoid unnecessary waste.
Regarding the egg whites, they can be purchased already pasteurized. This way, you won’t have to worry about how to reuse the 4 leftover yolks. Pasteurized egg whites can also be frozen to avoid unnecessary waste.
VARIATIONS:
Pistachio: replace part of the almond flour with pistachio flour.
Cocoa: add 1 tablespoon of unsweetened cocoa powder to the dough.
Walnut: replace almond flour with walnut flour.
FAQ (Frequently Asked Questions)
Can these cookies be made without sugar?
No, sugar is essential for the structure and to maintain softness.
Can I substitute the egg white?
No, in this recipe the egg white is fundamental: it binds, provides softness, and allows the typical external crust.
