Ah, Italian Amaretti Cookies — those delightfully crunchy-on-the-outside, chewy-on-the-inside almond cookies with a delicate almond flavor. They’re naturally gluten-free (made with almond flour) and perfect with coffee or tea. Here’s a classic recipe:
Italian Amaretti Cookies
Yields: 20–24 cookies
Prep Time: 15 min
Cook Time: 20 min
Ingredients
- 2 cups (200 g) almond flour or finely ground blanched almonds
- 1 cup (200 g) granulated sugar
- 2 large egg whites
- 1 tsp almond extract (or 1/2 tsp for a milder flavor)
- 2 tbsp granulated sugar (for rolling)
Optional: pinch of salt
Instructions
1. Preheat Oven
- Preheat oven to 325°F (160°C).
- Line a baking sheet with parchment paper.
2. Make the Dough
- In a bowl, beat egg whites until slightly foamy.
- Add almond extract.
- Gently fold in almond flour and sugar until a sticky dough forms.
3. Shape the Cookies
- Scoop small spoonfuls (about 1 tbsp each) of dough and roll into balls.
- Roll each ball in the extra sugar to coat.
- Place on baking sheet, leaving space between cookies (they spread slightly).
4. Bake
- Bake 18–20 minutes, or until edges are lightly golden.
- Cookies should be slightly soft in the center but firm on the outside.
5. Cool
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Amaretti Cookies
- Almond flour: For best texture, use finely ground blanched almonds.
- Chewier cookies: Slightly underbake them; they’ll firm up as they cool.
- Storage: Keep in an airtight container for up to a week.
💡 Optional twist: For a chocolate-amaretti version, dip half of each cooled cookie in melted dark chocolate and let it set.
If you want, I can also give a soft, chewy Italian Amaretti version that uses whole egg whites and a touch of honey for an even lighter texture—closer to the cookies you find in Italian cafés.