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Soft Chewy Almond Cookies

Soft Chewy Almond Cookies


(Makes 20)



200g Ground almonds

200g Caster sugar

2 Large egg whites

¼ Teaspoon Cream of Tartar

1 teaspoon Almond extract

 (Use ½ teaspoon if subtle flavour wanted)

100g Icing Sugar (for rolling only)


  • Preheat your oven to 160C. Line a baking tray with parchment.
  • Whip your egg whites in a clean bowl until soft peaks, just like a soft meringue ‘Alfalfa’
  • In another bowl blend your ground almonds and caster sugar together and mix until combined.
  • Add your stiffened egg white and almond extract to your dry ingredients and mix together to form a soft sticky dough.
  • Lightly dust your hands with icing sugar. I use a small ice cream scoop like a melon ball scooper or teaspoon and portion into mini golf balls.
  • Scoop some cookie dough into your hands and roll into a bowl, then roll into into your icing sugar.
  • Put your cookies on a non stick baking parchment or silicon mat and bake for 25 minutes or until they are just barely golden and crackled on top.
  • Let them cool on a wire rack and devour!!!
  • These are sweet Italian amaretti style cookies, soft and chewy reminiscent of eating pure marzipan so a strong coffee makes a perfect match!
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