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CHEWY ALMOND MACAROONS

CHEWY ALMOND MACAROONS

These chewy almond macaroons have an intense almond flavor, a crunchy crust with a chewy, tender inside.  Coconut is nowhere to be found in this delicious little cookie.

A plate of Chewy Almond Macaroons - crunchy exterior with a chewy tender inside. These little cookies have an intense almond flavor and NO coconut.

They are the perfect small dessert after a heavy meal or sweet treat with a cup of coffee.

I first experienced these delicious little cookies at a business luncheon at the Duquesne Club in Pittsburgh.  They were the best part of the meal.  Needless to say, I became obsessed and had to learn to make them myself.  Bonus:  they are much easier than you would think.

WHAT DO I NEED TO MAKE CHEWY ALMOND MACAROONS?

One of the reasons that I love these cookies is the recipe only has five ingredients.  Plus you can mix it all in one bowl with your hands.  How easy is that?

  • First, you need almond paste.  It is sold in small boxes that you can find in the sugar/flour/baking aisle of your supermarket.
  • Superfine sugar.  If you can’t find superfine sugar or just don’t want to buy another product, add regular sugar to a blender or food processor and process it a bit.
  • Salt
  • Amaretto liqueur.  Get a brand that you enjoy.  Using a liqueur instead of almond flavoring gives the cookie a much more intense flavor.  And don’t worry about the kids, the alcohol will evaporate while baking.
  • Powdered sugar to roll the dough in before baking

IS MARZIPAN THE SAME AS ALMOND PASTE?

No.  Almond paste and Marzipan are very different products and cannot be used interchangeably.

Almond paste has equal proportions of almonds and sugar.  It is coarse in texture and a bit bitter in taste.  These chewy almond macaroons use almond paste in the recipe.

Marzipan has a higher sugar content, a smoother texture, and can be rolled out like fondant or molded into shapes.

A plate of Chewy Almond Macaroons - crunchy exterior with a chewy tender inside. These little cookies have an intense almond flavor and NO coconut.

If you love making cookies (like me), here are a few more of my favorites.  I hope your family enjoys them as much as mine do.

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A plate of Chewy Almond Macaroons - crunchy exterior with a chewy tender inside. These little cookies have an intense almond flavor and NO coconut.

CHEWY ALMOND MACAROONS


Description

These cookies have an intense almond flavor, a crunchy crust with a chewy, tender inside.  Coconut is nowhere to be found in this delicious little cookie.


Ingredients

Scale

18 ounces almond paste (not marzipan)

½ cup superfine sugar

½ teaspoon salt

4 tablespoons amaretto liqueur

1 cup powdered sugar


Instructions

Preheat the oven to 375 degrees.  Line 2 baking sheets with parchment paper or Silpat mats.

In a large mixing bowl, crumble the almond paste.  Add the sugar and salt.

Using your hands, mix all the ingredients together until well mixed.

Pour in the amaretto and gently work the liquid into the almond mixture until a paste forms.

In a shallow, flat bowl, sift the powdered sugar into the bowl.  Set aside.

Use a 1-ounce cookie scoop to scoop out the dough into the powdered sugar.

Roll each ball in the powdered sugar and place on the prepared baking sheet.  Be sure to leave at least 1-inch space between the balls.

Repeat with the rest of the dough.

Allow the dough balls to sit on your counter for 20 minutes to dry out.

Bake in the preheated oven for 10-12 minutes until lightly golden brown.

Remove from the oven and cool completely.

Store any leftovers in an airtight container.

  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Desserts
  • Method: Bake
  • Cuisine: Dutch

Keywords: chewy almond macaroons, cookie recipes, almond recipes, dessert recipes, baking recipes

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5 thoughts on “CHEWY ALMOND MACAROONS”

  • Thanks for sharing this recipe. This looks like a simple yet delicious treat! I also like that it’s gluten-free 🙂

  • I recently enjoyed these at Duquesne Club – Delicious! I can’t believe they are so moist & chewy without a drop of butter 😀. The cookies we had were dipped in chocolate – do you do this step also, and can you share how to …

    • I have dipped the bottoms in chocolate. It’s really easy and looks so pretty. I microwave 1 cup of chocolate chips and 1/2 teaspoon of vegetable shortening in the microwave on medium power in 30 second intervals. Stir after each interval until melted. Just dip the cooled macaroon into the chocolate and place on a sheet of parchment paper until set. The parchment makes the bottom smooth and professional looking. I’ve also placed a marachino cherry half on top of the macaroon before baking and then dip the bottoms in red or green candy melts for a festive and pretty Christmas macaroon. The candy melts melt the same as the chocolate chips. I hope you like the recipe!

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