Light, chewy Italian cookies made from almond paste are a delightful treat that brings a taste of Italy right to your kitchen. These cookies are not only easy to make but also have a wonderful chewy texture and a rich almond flavor that will have your family and friends coming back for more. Perfect for any occasion, these treats are a celebration of simplicity and deliciousness.
What Goes into This Light, Chewy Italian Cookies Made from Almond Paste
To make these delectable cookies, gather the following ingredients:
- 2 egg whites (vaječné bielky)
- 225 g almond paste (mandľová pasta, not marzipan)
- 150 g granulated sugar (kryštálový cukor)
- ½ teaspoon salt (soľ)
- ½ teaspoon vanilla extract (vanilkový extrakt)
- 60 g almond flour (mandľová múka)
- Powdered sugar (for dusting, práškový cukor)
- Sliced almonds (optional, plátkové mandle)
Step-by-Step Light, Chewy Italian Cookies Made from Almond Paste Recipe
- Preheat your oven to 180 °C (350 °F) and prepare a baking sheet by greasing it with butter and lining it with parchment paper or a silicone mat.
- In a medium bowl, whisk the egg whites until they become frothy and opaque.
- Tear the almond paste into smaller pieces and add it to the whipped egg whites along with the granulated sugar, salt, and vanilla extract. Continue to whisk until everything is well combined.
- Stir in the almond flour gently until the mixture is fully incorporated.
- Cover the dough and let it chill in the refrigerator for 1-2 hours, or freeze for 30 minutes to speed up the process.
- Using a small cookie scoop, portion out the dough and shape it into balls about 2.5 cm in diameter. Place them on the prepared baking sheet, spacing them about 5-7 cm apart.
- Dust the balls with powdered sugar. For an extra touch, gently press 2-3 slices of almonds onto each cookie.
- Bake for 16-18 minutes, until the edges and bottoms are lightly golden. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
The Best Way to Serve It
These light, chewy Italian cookies made from almond paste are delightful on their own, but they can also be enhanced with a few serving ideas. Serve them on a beautiful platter dusted with extra powdered sugar for a touch of elegance. Pair them with a cup of coffee or tea for a delightful afternoon snack. They can also be included in a homemade gift basket or served during festive gatherings. For an Italian twist, enjoy them alongside a scoop of gelato for a heavenly dessert experience!
Helpful Tricks for Light, Chewy Italian Cookies Made from Almond Paste
- Chill the dough: Allowing the dough to chill before baking ensures a better shape and texture for the cookies.
- Mix-In Ideas: Feel free to add cocoa powder for chocolate-flavored cookies, or fold in some mini chocolate chips to satisfy any chocolate lover’s cravings.
- Storage: Keep these cookies in an airtight container at room temperature for up to a week to maintain their softness.
Common Questions About Light, Chewy Italian Cookies Made from Almond Paste
Can I use marzipan instead of almond paste?
Marzipan is sweeter and has a different texture than almond paste, so it’s best to stick to almond paste for this recipe for the right consistency.
How do I know when the cookies are done?
Look for lightly golden edges and bottoms. The centers may seem soft, but they’ll firm up as they cool.
Can I freeze these cookies?
Yes! Unbaked cookie balls can be frozen and baked straight from the freezer. Just add a couple of extra minutes to the baking time.
These light, chewy Italian cookies made from almond paste are a must-try! They are sure to impress with their delightful flavor and texture. Happy baking, and enjoy every bite!