Crispy on the outside and chewy on the inside, these cookies are perfect for lovers of all things almond.

Preparation

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with a paddle, combine marzipan chunks, granulated sugar, egg whites, and almond flour. Mix on medium speed until a smooth, sticky dough forms.

Pour chopped almonds into a separate shallow bowl.

Scoop cookie dough into 1-tablespoon portions. With damp hands, roll the dough into 1-inch balls, then roll them in the chopped almonds to coat.

Place coated dough balls on the prepared baking sheet 2–3 inches apart. Bake for about 15 minutes, until the edges are golden brown, but the tops are still light at the center.

Remove cookies from oven and cool on the baking sheet for about 5 minutes, until they are firm enough to move to a wire rack to cool completely.

Once cool, sift powdered sugar over cookies, if desired. Store at room temperature in an airtight container for up to 2 weeks.