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The first batch of these Almond Paste Christmas Cookies always signals the start of my holiday baking season. The moment that heavenly almond aroma fills my kitchen I know Christmas is near. These cookies have such a wonderful richness and the most incredible chewy texture that makes them completely irresistible.
A Cookie Worth Celebrating
I adore how versatile these cookies are. They're naturally gluten free which makes them perfect for sharing with everyone at holiday gatherings. The way they come together so quickly yet look so elegant on a cookie platter makes them my go to for unexpected guests or last minute cookie exchanges.
What You'll Need
- Almond Paste: A full pound gives us that incredible flavor.
- Granulated Sugar: One cup makes them perfectly sweet.
- Confectioners' Sugar: Another cup for that delicate texture.
- Gluten Free Flour: Three quarters cup works beautifully.
- Salt: Just half a teaspoon brings out all the flavors.
- Almond Flavoring: Optional but I love the extra almond boost.
- Egg Whites: Four large ones keep everything light.
- Almond Slices: One cup for that lovely crunch on top.
Let's Get Baking
- Get ready:
- Line your baking sheet and warm up that oven it's cookie time.
- Mix with care:
- Beat your almond paste with both sugars until smooth then gently mix in everything else.
- Shape with love:
- Scoop roll and coat in those pretty almond slices giving them space to spread.
- Watch them transform:
- Into the oven until they're just golden and slightly crackled on top.
- Patience pays off:
- Let them cool before moving them they're tender when warm.
My Best Tips
Fresh almond paste makes such a difference in flavor. Be gentle once those egg whites go in we want light cookies not tough ones. Those lovely cracks on top tell you they're done just right crisp edges soft centers.
Keep Them Fresh
Stack these pretties with parchment paper between layers and they'll stay perfect for about five days. They freeze beautifully too just thaw them at room temperature when you're ready to enjoy.
Quick Fixes
If your almond paste feels too hard just let it warm up a bit. Always use parchment paper these like to stick. Those pretty cracks on top are exactly what we want they show you've got that perfect chewy center.
A Holiday Treasure
These almond paste cookies have become such a special part of my holiday traditions. The way they combine simple ingredients into something so incredibly delicious makes them perfect for sharing. Whether given as gifts or enjoyed at home they bring that magical holiday spirit to every bite.
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Frequently Asked Questions
- → What is almond paste?
Almond paste is made from ground almonds and sugar. It's different from marzipan as it has a coarser texture and less sugar content.
- → Can I use regular flour instead of gluten-free?
Yes, you can substitute regular all-purpose flour if you don't need the cookies to be gluten-free. The texture will be similar.
- → Why use only egg whites?
Egg whites help create a lighter texture and allow the almond flavor to shine through. They also help create the characteristic chewy texture.
- → How should I store these cookies?
Store in an airtight container at room temperature for up to a week. Place wax paper between layers to prevent sticking.
- → Can I freeze these cookies?
Yes, they can be frozen for up to 3 months in an airtight container. Thaw at room temperature before serving.