Chewy Almond Cookies

These cookies are great when you need something sweet in a hurry.  Cook till slightly browned on the edges for a combination of crisp and chewy textures.  


  • 8 oz almond paste
  • 1/2 cup sugar
  • 1 tablespoon aquafaba
  • 1/2 teaspoon vanilla or almond extract
  • 1/4 cup sliced almonds


  1. Preheat oven to 325. Line baking sheets with parchment paper.
  2. In large bowl, break almond paste into pieces. Add sugar and beat until sandy in texture. Add aquafaba and vanilla, beat until smooth.
  3. Drop by rounded teaspoons onto lined baking sheet, 1 inch apart.
  4. Place a piece of parchment over each cookie and press to ½ inch thickness with the bottom of a flat glass. Press sliced almonds into surface.
  5. Bake 22 minutes until lightly browned. Cool and remove from parchment.