CNYEats A Taste of Utica Italian Almond Cookies

by Joanne on August 23, 2011

So light, sweet, and delicate.  Finished with one small pignole nut (pine nut) on top. A dreamy little treat.


Posted by Chris and found on page 182 of our book A Taste of Utica


Italian Almond Cookies – Makes about 4 dozen



  • 8 oz Almond Paste
  • 2 Egg whites
  • 1 cup granulated sugar
  • 1/4 cup sifted flour
  • 1/4 cup confectioner’s sugar
  • Pignole nuts to finish

Preheat the oven to 300 F.

Turn almond paste into a bowl and gradually add 1 cup of sugar and 2 egg whites.  Work the ingredients together with your fingers (or cheat, as I did, and use your mixer on low with the kneading hook).  Knead in the 1/4 cup flour and the 1/4 cup confectioners sugar.   Knead again until all ingredients are blended.

Drop by teaspoons on a lightly greased baking sheet, 2 inches apart.  Top with a pignole nut on each cookie before baking.  Bake at 300 for 20 –25 minutes.


What can I say – I love almond paste cookies.  I just had to nibble.


These are tops and perfect for my wedding tray cookies.

I’m thinking something sesame might be baking next.

Print Friendly, PDF & Email

1 Comment

  • […] by Joanne on December 16, 2012 This week we should have baked up a local favorite cookie called Almond Paste Cookies posted by Angela and found on page 197 of our book A Taste of Utica, but I posted a similar recipe before […]

    Previous post:

    Next post: