These almond paste cookies are dense, chewy and can be made weeks ahead of time! They’re also naturally gluten-free and have paleo and vegan options.
Prep time: PT20M
Cook time: PT15M
Total time: PT35M
5 stars (11 reviews)
almond flour, almond flour cookies, almond paste, almonds, chewy cookies, christmas cookies, german christmas cookies, german cookies, Gluten-free, gluten-free cookies, holiday cookies, paleo, paleo cookies, vegan, vegan cookies
- Break up the almond paste into about 2" chunks and place in the bowl of a food processor fitted with an S-blade. Add the remaining dough ingredients and pulse until a dough forms. It'll be sticky but workable.
- Break up the almond paste into about 2" chunks. Put all the ingredients into a large mixing bowl. You can use a hand mixer or your hands to get it all combined. It'll be sticky but workable.
- Place the sliced almonds into a small bowl (big enough to dip dough logs in).
- Form about a 1.5" (24-gram / 20-gram for paleo) ball and roll into a little log.
- Beat the egg white a little with a fork and brush egg white all over the cookie.
- Dip the cookie into the sliced almonds.
- Form into a crescent shape. Place them about 2" apart on the baking sheet. They'll puff up quite a bit.
- Bake for 14-15 minutes or until lightly browned.
- Let cookies cool on the baking sheet for about 5 minutes and then transfer cookies to a cooling rack to cool completely.
- Once cooled, combine the melted chocolate + coconut oil in a small bowl.
- Dip the ends of each cookie in the chocolate. Place back on a parchment-lined sheet and let them harden completely. I put them in the fridge for 30 minutes and that does the job.
- Once the chocolate has hardened, store in an airtight container for up to 2-3 weeks. They can also be frozen for several months.