Amaretti Cookies
Cookie season has officially started in my kitchen and I couldn’t be happier.
I’m starting off this season’s cookie extravaganza with these simply delicious Italian almond cookies. These chewy Amaretti Cookies have just 5 ingredients. They are quick and easy to make, taste delicious, especially if you love a prominent almond flavour.
They have a unique texture, with a crisp outside, they are chewy on the inside. The bonus is that they are gluten free as well.
How to Make Amaretti Cookies
- Whisk the egg whites and the salt until soft peaks form.
- Fold in the almond flour and sugar.
- Add the almond extract.
- Shape the cookies into balls** and sprinkle with slivered almonds.
- Bake
** You can also shape them into a half moon shape by rolling the ball into a an oblong and then into a half moon.
Amaretti Cookies
Ingredients
- 3 large egg whites, at room temperature
- ½ tsp kosher salt
- 2 ½ cups fine almond flour (finely ground almonds)
- 1 cup super-fine sugar*
- 1 tsp almond extract
- 1 cup slivered almonds
Instructions
- Preheat oven to 350℉.
- Line two baking trays with parchment paper.
- Using a hand mixer or whisk, whisk the egg whites and salt to soft peaks.
- Gently fold in almond flour, sugar and almond extract. The mixture will resemble a thick paste that will stick together when rolled into a ball.
- Using a 1-tablespoon scoop, portion the dough and with damp hands, roll into balls.
- Sprinkle the tops of the cookie with slivered almonds and place on the lined baking tray, about 1 ½ inches apart.
- Bake in preheated oven, rotating the baking sheets halfway through, until golden brown for approximately 20 to 25 minutes.
- Let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar.
Notes
*granulated sugar would also work, but the cookie texture will be slightly different.
I hope you enjoy this recipe!
Be sure to leave a comment below if you try it.
Posted in Cookies, Desserts & Baking