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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

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.

  • Total Time: 25 minutes
  • Yield: 15-18 cookies, depending on size 1x


  • 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. 

  1. Line two baking pans with parchment paper or a silicone baking mat (or bake in batches). Preheat your oven to 300° F.
  2. In a medium-size bowl, whisk together (or stir well) the almond flour and sugar. 
  3. Add the egg white and almond extract, if using, to the bowl. Mix until the ingredients come together like a thick paste. 
  4. Transfer the dough to a piping bag 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, a tiny ice cream scoop with a release, or a couple of small spoons. 
  5. Pipe or drop and shape one-inch dollops of the dough 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. If you don't care, just freehand it. With a wet fingertip or pastry brush, smooth any peaks sticking from the tops.
  6. Bake for 10 to 20 minutes until the cookies are completely golden brown, dried out, but before the bottoms darken too much. Rotate the pan(s) halfway through baking if your oven has hot spots (most do). For chewier cookies, only cook until they just begin to brown around the edges. 
  7. Store the cookies covered (or not entirely sealed for a crispier cookie over time) at room temperature. Freeze well-sealed for a couple of months. 


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.

  • Author: Christina
  • Prep Time: 5 minutes
  • Cook Time: 10-15 minutes
  • Category: Macarons
  • Method: Baking
  • Cuisine: French
  • Diet: Gluten Free


  • Serving Size: 1 Old-Fashioned Macrons
  • Calories: 73
  • Sugar: 10.2 g
  • Sodium: 6.7 mg
  • Fat: 1 g
  • Trans Fat:
  • Carbohydrates: 11 g
  • Protein: 1.2 g
  • Cholesterol: 0 mg

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