If you love an easy, elegant cookie that feels special without a lot of effort, these 5-ingredient Marcona almond cookies are for you. They come straight from the Dessert Person cookbook and are proof that simple ingredients can create something truly memorable. Soft, chewy, sweet, and perfectly almondy, these cookies come together quickly and bake up into little bites of cozy goodness – ideal for everyday baking or sharing with friends.
Why You’ll Love These 5 Ingredient Almond Cookies
Only 5 ingredients – simple and approachable
Quick and easy to make – minimal prep, no fuss
Soft and chewy texture with just the right amount of sweetness
Deep almond flavor thanks to buttery, toasted Marcona almonds
Adorably simple – they look as good as they taste, they’re great with a cup of coffee or tea
Perfect for cookie swaps and holiday trays
Easy to customize – try a chocolate drizzle next time for a fun twist
Serving Suggestions
These cookies absolutely shine when paired with a warm drink. I love enjoying them with a classic cup of Earl Grey tea, where the citrusy bergamot notes complement the almond flavor beautifully. For something a little cozier, try serving them alongside an Earl Grey latte-the creamy tea and soft, chewy cookie are a perfect match.
They’re also wonderful on a cookie platter, tucked into lunchboxes, or served as a sweet bite after dinner when you want just a little something. Because they’re so easy and make such a pretty impression, these Marcona almond cookies are ideal for cookie swaps, holiday trays, or gifting to friends and neighbors. They look special, taste amazing, and don’t require hours in the kitchen—always a win.
And if you’re feeling like experimenting next time? A simple chocolate drizzle would be dreamy and add just the right finishing touch.
5 Ingredient Marcona almond cookies
Equipment
Ingredients
- 4 ounces Marcona almonds, plus about 24 whole almonds for topping
- 1 7oz tube almond paste not marzipan, coarsely crumbled
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat the oven and prepare the baking sheet: Arrange an oven rack in the center position and preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
- Make the dough: In a food processor, plus the 4 ounces of almond, until coarsely chopped. Add the almond paste, sugar, vanilla, and 2 whole egg and 1 egg white (place the yolk in a small bowl) and process in long pulses until you have a smooth dough. Add 2 teaspoons of water to the yolk, beat with a fork to combine, then set aside to use as an egg wash.
- Soop the dough and top: Transfer the dough to a pastry bag (or a resealable zip-top bag) and snip a 1 inch opening. Pipe the dough onto the prepared baking sheet in 1 1/2 inch diameter rounds, spacing them about 1 1/2 inches apart (the cookies will spread only slightly). (Alternatively you can use a 1/2 ounce scoop or rounded tablespoon measure to portion dough into uniform mounds.) Use a pastry brush to cover the entire surface of each cookie with a thin layer of the egg wash, then press a whole almond into the center of each cookie.
- Bake: Bake the cookies until they're puffed and golden brown all over, 10 to 12 minutes. Remove from the oven and let cool completely on the baking sheet before carefully peeling the cookies off the parchment paper.
Notes
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