These amaretti cookies are an Italian cookie perfect for bridal showers, weddings and holidays The outside of this almond cookie is slightly crisp and the inside is soft and chewy.
Amaretti cookies have an undoubtedly unique texture. This chewy almond cookie not only tastes amazing but is gluten-free as well.
Italian Amaretti Cookie Recipe
Makes approximately 30 cookies
Ingredients
5 eggs whites
Pinch salt
4 1/2-5 cups almond flour (depending on size of eggs) I find that 5 cups works best
1 1/2 cup granulated sugar
1/2 tsp vanilla extract
1-2 tsp almond extract (I prefer 2 tsp)
1/2 cup granulated sugar
1/2 cup powdered sugar
Instructions
1. Separate 5 egg whites into a bowl then add a pinch of salt.
2. Using an electric mixer beat the egg whites until stiff peaks form.
3. Set that aside and sift 5 cups of almond flour with 1 1/2 cups of granulated sugar into a bowl.
4. Add about 1/3 of the almond flour mixture into the egg whites and fold it in gently with a spatula.
5. Now go ahead and add 1/2 tsp vanilla extract and 2 tsps of almond extract. Then quickly fold it in.
6. Add the second third of the almond flour mixture to the egg whites and gently fold it in again.
7. Sift in the remaining third of the almond flour mixture and fold it in one last time. at this point, the cookie dough should have a thick paste like texture.
9. Scoop out mounds of the cookie dough and place them into a plate of granulated sugar. Roll the scoop of cookie dough into the sugar, then take it into your hands and round it out to a ball.
9. Drop the ball into a bowl of powdered sugar and evenly coat it.
10. Place the cookies onto a baking sheet lined with parchment paper and lightly press each cookie with your hand. Bake at 325 degrees Fahrenheit for 20-25 minutes.
QUESTIONS
Can I use all-purpose flour instead of almond flour?
Unfortunately, you cannot use all-purpose flour in place of almond flour. You can make almond flour yourself by very finely ground blanched and dried almonds, then sifting it so you have a fine flour.
Can I make them ahead of time?
Yes you can! Amaretti cookies can be frozen before they are baked. So make the cookies up until they are ready to go into the oven, then place them on a baking sheet, and freeze them for 1 hour. Then transfer to a ziplock bag. And keep frozen until ready to bake. To bake them after freezing, let them thaw for 30-60 minutes then dust with fresh powdered sugar before baking. Bake at the same temperature and time as the original recipe.
To prepare for my flight home, I have to get Italian cookies. I went back to my hometown in Merrick, Long Island. I then went to Salpino's in Bellmore, which is just down the road from where I used to live. They have the best cookies at the best price in town. The lovely Angela behind the counter not only waited on me with kindness and charm, she packed up my cookies in the best way to stay whole and fresh on my flight home. 😋 Angela is a very nice lady and I really like her a lot. I couldn't resist buying a soppressata while I was there. It'll go very well with the cheeses I bought yesterday. I can't wait to get home because I'm getting hungry just thinking about my suitcase full of food. I love NY ❤️ 😋😍
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Welcome to the "Twelve Days of Cookies" Special. For the first twelve days in December, a new cookie recipe will be featured to help fill your cookie tins this season. On the Ninth Day of Cookies, my true love sent to me: Nine Almond Amaretti Cookies.
Why You’ll Love This Recipe
Easy to prepare
Less than 10 ingredients
Simple, wholesome ingredients
Rich almond…
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