Italian Almond Macaroons

Italian Almond Macaroons


"This is a good recipe that's quick and easy. Pine nuts may be substituted for the slivered almonds in this chewy cookie. "

Ingredients 1 h {{adjustedServings}} servings 83 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 20 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
  2. In a medium bowl, stir together the almond paste, egg whites and lemon extract until smooth. Sift together the white sugar and confectioners' sugar, then combine sugars with the flour and salt. Stir the dry ingredients into the egg mixture along with the food coloring of your choice. Drop by teaspoonfuls, two inches apart, onto the prepared cookie sheets. Sprinkle some nuts on top of each cookie.
  3. Bake for 25 to 30 minutes in the preheated oven, until cookies are golden around the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely. Store or freeze in an airtight container.
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Reviews 4

  1. 4 Ratings


This was a very disappointing cookie recipe. the cookies come out flat and do not make a very good gift-giving appearance. The taste is somewhat sweet and personally, for the cost to make them, I'll seek another recipe. Overall: poor.


Nice...but WHY add food color

Buckwheat Queen

These were pretty good. I've never made these cookies with adding flour but it worked. I used gluten free all purpose flour mixing sorghum and brown rice flour with potato starch and homemade almond marzipan and lemon zest instead of extract. I left out the food colouring. I shaped the dough into a square then refrigerated before cutting into shapes and baking. I have found that this helps the dough from flattening while baking. I dusted with powdered sugar before baking as well to keep with the Italian tradition. They were nice and they disappeared when the kids got home from school-always a good sign. Thank you Jandee for your recipe.