- 1 can (8 ounces) almond paste
- 1/2 cup sugar
- 2 egg whites
- 1/8 teaspoon salt
- In a large bowl, beat almond paste and sugar until crumbly. Beat in egg whites and salt until smooth. Drop by scant tablespoonfuls 1 in. apart onto parchment paper-lined baking sheets.
- Bake at 350° for 15-18 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container. Yield: 2 dozen.
Reviews forGluten-Free Almond Cookies
"Great treat for my gluten free AND diabetic friends. Thanks, Sherri but now I'm dying to hear about your puff pastry recipe with almond paste!"
"H as anyone tried honey with these cookies? Would that even woork"
"I have made these cookies several times now. I have found that instead of beating the almond paste and sugar, it is much easier to use a pastry blender to mix. It gives a good crumbly texture and makes the rest of the process easier. Cookies have turned out great every time and disappear fast!"
"I have sister and granddaughter that need to be gluten free. They were thrilled to have these cookies. I did make my own almond paste from another TOH recipe, a little tedious to blanch the almonds but not hard, it was a lot cheaper. Will be making them again."
"Fantastic! Even my kids loved it."
"Hello - Because of the questions on this recipe we retested it in our test kitchen. It was our error to originally publish it by saying to "shape into balls". The dough is too soft to shape. It should be dropped by scant tablespoonfuls.Make sure you are using almond paste, not almond cake and pastry filling. It's a very thick paste - to make it easier to beat, break it up with your hands as you put it into the bowl.I apologize for our error and hope you try these simple but delicious cookies again!Sincerely,Peggy Woodward, RDFood Editorhealthy Cooking"
"The almond paste was hard to beat. It flew all over my kitchen. After reading the other reviews, I chilled the dough for 1/2 hour and it worked great. The cookies were good."
"I tried these cookies but my batter was quite runny and the batter did not hold its shape. The cookies cooked much faster than the recipe. A bit confused with this recipe."
"This recipe tastes good and is so simple and gluten free! However, mine was not able to be rolled into balls. It was just a little bit thinner than a chocolate chip cookie batter. I had to spoon blobs onto the cookie sheet. Is the recipe correct as publised? Are there only 4 ingredients? Do you need to add less egg white? Any help or explanation would be appreciated."