Amaretti Cookies
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Amaretti Cookies are traditional Italian cookies with unique textures. They are crispy on the outside and soft and chewy on the inside. Cookies will become crispier and crunchier the longer they sit. They remind me of macaron shells and taste almost the same. Amaretti Cookies are gluten-free cookies, making them perfect for people who avoid gluten.
Ingredients note
- almond flour. Make sure you are using almond flour and not almond meal. Do not substitude with all purpose flour.
- sugar. Granulated white sugar and powdered sugar (for coating) was used in this recipe.
- egg. Separate room temperature eggs and only use egg whites.
- almond extract and Amaretto lequeur (oprional).
- red food coloring. I used gel for this recipe.
- salt.
How to make this recipe
Preheat oven to 325oF (170oC). Line two baking sheet pan with parchment paper or baking mat. In the large mixing bowl, sift almond flour, granulated white sugar, and salt. Set aside. In the different mixing bowl, using a whisk or hand mixer, whisk egg whites to soft peaks. This will take about 1-2 minutes. Fold egg whites into the dry ingredients using a rubber spatula. Add almond extract, Amaretto liqueur, and red food coloring. Keep folding until all is well combined. The dough will be very sticky and look like a paste.
Using a cookie scoop or spoon, scoop dough into 1-inch balls. Toss each ball in powdered sugar and coat well. After that place balls on the prepared baking sheet pan about 1 inch apart, cookies will expand during baking. Bake cookies for 12-15 minutes or until lightly brown on the edges. Take out of the oven and leave to cool for 5 minutes on the baking tray. After that transfer cookies to wire rack to cool completely.
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Expert Tips
- Space cookies well apart, they will spread in the oven.
- Make sure your cookies are about the same size because this may change the baking time for bigger sizes.
- When you are whipping egg whites, you need soft peaks, not like meringue for macarons.
Recipe FAQs
Store Amaretti Cookies in an airtight container at room temperature for up to 5 days.
You can freeze cookies in Ziploc bag for a few months.
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Recipe
Amaretti Cookies
Equipment
- 1 whisk or hand mixer
- 1 spatula
- 2 baking sheet pan
Ingredients
- 2 ½ cup almond flour 240 gr
- 1 cup granulated white sugar 200 gr
- 3 large egg whites room temperature 90 gr
- 1 tsp almond extract
- 2 Tbsp Amaretto liqueur (optional)
- red food coloring
- ½ cup powdered sugar for coating
Instructions
- Preheat oven to 325oF (170oC). Line two baking sheet pan with parchment paper or baking mat.
- In the large mixing bowl sift almond flour, granulated white sugar and salt. Set aside.
- In the diffrent mixing bowl using whisk or hand mixer, whisk egg whites to soft peaks. This will take about 1-2 minutes.
- Fold egg whites, into the dry ingredients using a rubber spatula. Add almond extract, Amaretti lequeur and red food coloring. Keep folding until all well combined. The dough will be very sticky and look like paste.
- Using cookie scoop or spoon, scoop dough into 1 inch balls.
- Toss each ball in powdered sugar and coat well.
- After that place balls on the prepared bakign sheet pan about 1 inch apart, cookies will expand during baking.
- Bake cookies for 12-15 minutes or untill lightly brown on the edges.
- Take out of the oven and leave to cool for 5 minutes on the baking tray. After that transfer cookies to wire rack to cool completely.