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Old-fashioned macarons, which are really almond cookies on a mini tin cake plate next to blanched, slivered almonds scattered all around.

Simple Almond Cookies AKA The Original Macaron

  • Author: Christina
  • Prep Time: 5 minutes
  • Cook Time: 10-15 minutes
  • Total Time: 25 minutes
  • Yield: 15-18 cookies, depending on size 1x
  • Category: Macarons
  • Method: Baking
  • Cuisine: French
  • Diet: Gluten Free


Chewy, crunchy, crackly, almond cookie goodness! These original almond macarons are a sweet, gluten-free, dairy-free treat that comes together in two simple steps. Even faster if you happen to have a food processor.

Save yourself the frustration of attempting to bake 21st-century French macarons by mixing up their predecessor, instead. These almond macaron cookies date back to the middle ages and are a fun baking project kids can even do with little help.

The baked almond cookies are perfect for dipping in coffee or tea. Or crushing up as topping for an ice cream sundae.

If it's homemade French macaron infamy you're after, here's how to make French macarons.


  • 4 ounces or 110 grams or about 1 heaping cup of almond flour
  • 7 ounces or 200 grams or ¾ cup + 1 tablespoon of granulated sugar
  • 2 raw egg whites (about 2.4 ounces or 68 grams, from two large eggs)
  • pinch of salt
  • ¼ teaspoon almond extract, optional


Measure out all of your ingredients before beginning, gather your equipment and preheat your oven. Mise en place, my people! Everything in place!

  1. Line two baking pans with parchment paper or a silicone baking mat (or bake in batches). Preheat your oven to 325° F.
  2. In a medium-size bowl, whisk together (or stir well) the almond flour and sugar. 
  3. Make a well in the middle of the dry ingredients, and add the egg white and almond extact to the bowl. Mix with a spatula until the ingredients come together as a thick, smooth paste. 
  4. Transfer the paste to a piping bag fitted with a large round tip. Or use a large plastic food baggie, cutting a half-inch wide opening at one of the corners. If you don't have either, you can use your hands or a couple small spoons. 
  5. Pipe or drop and shape round 1-inch dollops of the almond paste onto the parchment-lined baking pans. For uniform cookies, trace same-size circles onto your paper with a round object about an inch or so in diameter. Or print a free macaron template to place underneath the parchment paper. 
  6. With a wet fingertip or pastry brush, lightly brush the tops of the piped batter down. Don't press the mounds flat, just smooth the tops. 
  7. Bake for 15 to 20 minutes until the cookies are completely golden brown, rotating the pan(s) halfway through baking or as necessary to allow for even cooking. The longer you bake, the crispier they will be. If the finished cookies are only golden brown around the edges, the centers will remain chewy.
  8. Store covered (or not entirely sealed for a crispier cookie over time) at room temperature. Freeze well-sealed for a couple of months. 


The Dough

The dough for these cookies is essentially a very sweet almond paste. Commercial versions of almond paste and marzipan will vary in sweetness, thickness, and the ratio of egg white to the dry ingredients. 

Using a Food Processor

You can also bring the paste together in a food processor. by first pulsing the almond flour and sugar together, then adding the egg white and pulsing until the mixture appears thick and cohesive.

Cookie Texture

These old-fashioned macarons will be soft right out of the oven and crisp as they cool. If stored covered, the cookies will soften over time.

Keywords: almond cookie recipe, old-fashioned macarons, amaretti cookies, almond flour, almond cookies, original French macaron, passover dessert