Italian Almond Macaroons

3 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    1 h
Recipe by  JANDEE

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

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Adjust Servings

Original recipe yields 4 dozen



  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 (3)

Rate This Recipe


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



This receive is lacking. Too sweet and flat. They must of forgotten ingredients.

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Amount Per Serving (48 total)

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

Based on a 2,000 calorie diet



previous recipe:

Italian Cookies II


next recipe:

Almond Macaroons I