Almond pastries or almond cookies are delicious and inviting treats, very easy to prepare and perfect to enjoy even on special occasions.

They can be made in many different shapes and decorations.

Not having a bitter aftertaste, they are loved by even the little ones!

Do you know those almond paste pastries you find in pastry shops, the ones that melt in your mouth when you eat them? The ones with a slightly crunchy shell and a soft filling?

Those almond delicacies so delicate that once you taste one, you can’t stop eating another and another?

Well, with this recipe, I succeeded in making them just as good, if not better, because they are less sweet and more delicate than the almond paste pastries you buy in pastry shops.

They are excellent to enjoy during a little relaxing break, along with a hot drink and in pleasant company; their refined appearance allows them to be served even at the end of a formal meal, accompanied by coffee.

The sweet almond flour is naturally gluten-free, low in carbohydrates, and high in protein, making it the ideal and healthy alternative for those suffering from celiac disease and those following a gluten-free diet.

In short, they’re really worth trying, especially given their simplicity! Let’s discover together how to make almond paste.

Difficulty: Easy
Cost: Affordable
Rest time: 3 Hours
Preparation time: 10 Minutes
Portions: 30/35 cookies
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

141.28 Kcal

calories per serving

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Energy 141.28 (Kcal)
Carbohydrates 13.02 (g) of which sugars 12.20 (g)
Proteins 2.76 (g)
Fat 8.46 (g) of which saturated 0.03 (g)of which unsaturated 0.36 (g)
Fibers 1.87 (g)
Sodium 12.64 (mg)

Indicative values for a portion of 26 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Almond Paste

4 1/2 cups almond flour
4 egg whites (room temperature)
3 cups powdered sugar (for intolerants use gluten-free powdered sugar, granulated sugar is also fine)
almonds
as needed pine nuts
as needed candied orange
candied citron (as needed)
powdered sugar (for dusting)

Tools

Baking dishes
Bowl
Parchment paper
Cling film
Food scales

Steps for Almond Paste

I used almond flour, but you can start from almonds to get the flour.
In this recipe, we will only need the egg whites
(And they must be at room temperature)
The egg whites should be added to a bowl and whipped until foam starts to form on the surface.
Now it’s time to add the almond flour and the powdered sugar.
(If you don’t have powdered sugar, granulated sugar is fine).
At this point, start mixing the ingredients with a fork and then continue with your hands.
You should mix and apply slight pressure to crush the mixture and allow the almond flour to release the oil contained within.
Once you have obtained a thicker dough, transfer to the work surface and knead for one more minute. This dough, in fact, should not be overworked, or else the almond will release too much oil.
Form a ball and let it rest for at least 3/4 hours in the refrigerator, covering it with plastic wrap.
(The resting will make the dough easy to work with, otherwise it would be too moist and sticky).
At this point, take back your dough, cut it into pieces, and form balls. You can then proceed with the decoration.
Roll the ball in powdered sugar and then shape your pinches or pinches of almond paste. You need to apply pressure with your thumbs and forefingers.
For the version with candied fruit, roll the balls in powdered sugar and insert the candied fruit you prefer in the center, applying a slight pressure to make it sink slightly. This way, it will adhere perfectly.
Also for the almond paste decorated with peeled almonds, you should roll the balls in sugar. After this step, flatten slightly and then insert a peeled almond in the center.
For the pine nut version. Form dough balls and press them well onto the pine nuts.
Place the almond paste on a baking tray lined with parchment paper and bake in a preheated static oven at 340°F (170°C) for about 15 minutes.
However, baking times may vary depending on the size and especially the thickness of your almond paste.
Decide whether to continue baking if you prefer more cooked and thus less soft pastries.
Attention: make sure the cookies do not darken too much during baking!
Even when baked, the almond paste should maintain a light color!
Enjoy your meal.