This classic almond cookie is moist, soft, and chewy.

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Beatriz DaCosta

Recipe Summary

Yield:
Makes 1 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly, about 3 minutes. Add egg white and vanilla. Mix until smooth and thickened, about 3 minutes.

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  • Drop batter by tablespoons onto a baking sheet lined with parchment paper, spacing 2 inches apart. Place 2 almond slices on each mound of dough. Bake until cookies are golden brown, 20 to 25 minutes. Let cool completely on a wire rack. Just before serving, lightly dust cookies with sugar.

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Reviews (14)

122 Ratings
  • 5 star values: 31
  • 4 star values: 24
  • 3 star values: 41
  • 2 star values: 22
  • 1 star values: 4
Rating: 1 stars
04/28/2018
This recipe is incomplete and sadly it is not the first one. MS's recipes almost never work which usually means that they don't even try them before publish them. Such a pity.
Rating: 1 stars
04/20/2018
What more does a girl need to know, if it MS it’s good. Well not in this case. Major omission is that the egg whites need to be beat till they are stiff BEFORE folding into the mix. Get the instructions fixed, after my mess, I checked the other reviews, wished I had done so before because the same proble, was pointed out before.
Rating: Unrated
04/03/2017
After looking to create the almond macaroon from my childhood and trying many recipes- did the recipe on the Odense almond paste box. Super easy and perfect.
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Rating: 5 stars
11/25/2014
This is a great recipe! My cookies came out perfect. I used a single tablespoon scoop and got 8 cookies per batch. The recipe is fine, you don't need any flour. Make sure you use the right kind of sugar. They are very soft when they come out but harder as they cool. 25 minutes was the perfect amount of time.
Rating: Unrated
12/02/2013
The key to success seems to be the last mixing step: beat for three minutes until thickened! I just took 16 lovely cookies out of the oven BUT I used my 1 teaspoon scoop. Wish I had doubled it but the prior unenlightened reviews scared me off!
Rating: Unrated
03/17/2013
It works! I had the same reaction at first: my batter was "syrupy", runny. But I went for it and they came out! I dropped the batter using a 2-t. cookie scoop and I barely got a dozen - would not have using a 1-T. scoop. Mine were flatter than in the photo, but chewy and carmelized-y on the bottom, almost like meringue from the egg whites. I think maybe they would have had more height if I could have worked faster to get them in the oven, before the batter flattened. Anway, have faith!
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Rating: Unrated
11/19/2012
I come back to this recipe every year to see if there has been a change or if someone has posted the right way to make this cookie because I have tried to make it several times and it is a dud recipe. @EMM3773-that video is how to make french macaroons not almond macaroons. If anyone at MS reads these can you please post the correct recipe. Are you supposed to beat the egg white into soft or stiff peaks before you add it in? Thanks...
Rating: Unrated
09/26/2010
If you watch the video of Martha making this recipe at: http://today.msnbc.msn.com/id/9887837 you'll see that the egg whites are supposed to be whisked first -- this is not specified in the online recipe or in the book! I will try it again, but Martha owes me some egg whites and icing sugar!!!
Rating: Unrated
12/12/2008
This recipe is a dud! It didn't turn out at all...perhaps missing an ingredient such as flour
Rating: Unrated
11/08/2008
Is this recipe correct? I just tried to make it and there is nothing but a syrup to my batter. 1/2 c of sugar doesn't seem a lot of bulk to make a dough. Should there be flour?
Rating: Unrated
11/08/2008
Is this recipe correct? I just tried to make it and there is nothing but a syrup to my batter. 1/2 c of sugar doesn't seem a lot of bulk to make a dough. Should there be flour?
Rating: Unrated
11/08/2008
Is this recipe correct? I just tried to make it and there is nothing but a syrup to my batter. 1/2 c of sugar doesn't seem a lot of bulk to make a dough. Should there be flour?
Rating: Unrated
11/08/2008
Is this recipe correct? I just tried to make it and there is nothing but a syrup to my batter. 1/2 c of sugar doesn't seem a lot of bulk to make a dough. Should there be flour?
Rating: Unrated
11/08/2008
Is this recipe correct? I just tried to make it and there is nothing but a syrup to my batter. 1/2 c of sugar doesn't seem a lot of bulk to make a dough. Should there be flour?
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