Ultimate Almond Cookies

Prep 15 mins
Cook 15 mins
Total 30 mins
This post may contain affiliate links. Read my disclosure policy.
Ultimate Almond Cookies on a black rack with scattered almonds.

Many a moon ago, when Jorge and I were engaged (6 years ago actually — eek!), we took our first trip together to Puerto Rico. We went with a group of friends and ate our way through the island. We wound up at one of the infamous bakeries — Panadería España Repostería.

It was here that I had my first Mallorca (my favorite Puerto Rican specialty) and tried one of these Almond Cookies. We went back THREE times in our trip just to get Mallorcas and Almond Cookies! I was dying to know how to recreate the almond cookies at home and figured I would just come home and google around till I found the recipe.

Ultimate Almond Cookies on a black rack with scattered almonds.

Well it’s been 6 years and I still have no idea what the actual name of these cookies are. I searched everything I could think of including the obvious like Puerto Rico Almond Cookie Recipe and Spanish Almond Cookie Recipe. That resulted in thousands of recipes…none of which were the right recipe.

A good friend of mine Christina — who was born and raised in Puerto Rico — translated many a recipe for me…but we still never found the exact cookie we were looking for. I tried and I tried, but it just never worked out.

Ultimate Almond Cookies on a black rack with scattered almonds.

Last month after a trip to PR, Christina brought me home some of the infamous Almond Cookies. After a serious cookie analysis and a side by side taste test, I finally nailed down a recipe that is incredibly close to those back at Panadería España Repostería. Their cookies are made as big as your face, but otherwise I bet you wouldn’t be able to taste the difference!

Made using Almond Paste, Almond Extract, Almond Meal and Slivered Almonds, these cookies are seriously the Ultimate Almond Cookie! I wish I knew the proper Spanish name for these, but at the bakery all they are called are “Almond Cookies”. With a crispy exterior and soft chewy center, these are the best of both worlds. They keep wonderfully for up to 3 days and are every Almond lover’s dream.

Yield: 16 cookies

Ultimate Almond Cookies

Ultimate Almond Cookies on a black rack with scattered almonds.

The Ultimate Almond Cookies are crunchy on the outside but incredibly soft and chewy in the middle. These light, golden cookies will be gone from the cooling rack before you know it - that's how good they are!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 14 oz Almond Paste
  • 2/3 cup Dixie Crystals Granulated Sugar
  • 2 large egg whites
  • 1/3 cup almond meal
  • 1 teaspoon almond extract
  • pinch of salt
  • sliced almonds, optional


  1. Preheat oven to 375°F. Line baking sheet with a silpat or parchment paper.
  2. In bowl of mixer, combine almond paste and sugar until combined. Mix in egg white, almond meal, almond extract and salt until fully combined.
  3. Transfer dough to a large piping bag and pipe in 3 inch diameter circles. Cookies will not spread much during baking – so leave only about 1/2 inch between cookies. If adding sliced almonds, sprinkle them onto the tops of the cookies before baking and slightly press them into the dough.
  4. Bake cookies until just beginning to turn golden, about 15 minutes. Let cool on pan for 5 minutes, then transfer to cooling rack to cool completely. Store in an airtight container for up to 3 days.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 196Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 18mgCarbohydrates: 22gFiber: 2gSugar: 18gProtein: 4g


This post may contain affiliate links. Read my disclosure policy.

Related Posts


28 Responses
  1. Deb Parker

    Mine turned out like Linda’s, also very thin and runny. I used the solo brand paste but I see it was 12.5 oz instead of 14 oz.  my other thought was … was I suppose to beat the egg whites separately? That would have made the whole thing stiffer.

  2. Linda

    Hi Jessica. I made these today and they are delicious! However, they were so runny that they melted into each other. Do you have any idea why this would be and how to correct it?

  3. Pam

    Absolutely delicious! I love almond anything and these cookies are on the top of the list of favorite almond goodies!
    I think my Almond paste may have been less moist than yours as the finished dough was so thick and stiff that i couldn’t get it to pipe. So I took the dough out of the piping bag and placed it back in my mixer bowl adding a couple tablespoons of cool water. Tried piping again with good results. I made my cookies 3 inches in diameter but it only made 10 cookies……..they are so good I’m sure they won’t last long. My husband and I ate our first one slightly warm and now he is eyeing more! Also I had Almond flour rather than almond meal which i suppose could have made the first attempt at piping unsuccessful. Thank you for this great cookie recipe and many of your other recipes my family enjoys.

    1. A woman holding a camera standing in front of some shelves.

      Glad to hear it Pam!! Yes, it defiantly could have been the almond flour vs meal, but glad adding just a little water gave you the right consistency! Thanks for taking the time to leave a review!! :-)

Share a Comment


I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
Skip to Recipe