
Amaretti Cookies
If you're on the hunt for a delightful treat that's both gluten-free and dairy-free, look no further than Amaretti Cookies. These traditional Italian almond cookies are crisp on the outside with a soft and chewy center, making them a worldwide favorite.
Made with only a few simple ingredients; Amoretti® Blanched Extra Fine Almond Flour, sugar, egg whites, Amoretti® Almond Extract and bit of fresh lemon juice, these cookies naturally exclude gluten and dairy, making them suitable for various dietary preferences. These cookies have a rich almond flavor and a beautiful texture. These cookies go great with coffee or tea, and also make a perfect homemade gift for a loved one!
Baking Amaretti cookies is a straightforward endeavor that yields impressive results. By incorporating high-quality ingredients like Amoretti® Blanched Almond Flour and Amoretti® Almond Extract, you ensure each bite is a delightful fusion of texture and flavor. Whether you're adhering to a gluten-free or dairy-free diet or simply seeking a delectable cookie recipe, Amaretti cookies are sure to impress.

Ingredients
- 2 1/2 cups Amoretti® Blanched Almond Flour
- 1 cup granulated sugar
- pinch of salt
- 3 egg whites (room temp)
- 1/4 tsp. fresh lemon juice
- 1/2 tsp. Amoretti® Almond Extract
- powdered sugar to taste
Directions
- Preheat oven to 300 degrees F. Stack two matching cookie sheets (preferably light in color), one inside the other. Line the top one with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together your almond flour, sugar and salt until combined.
- Using a hand of stand mixer fitted with the whisk attachment, whisk the egg whites and lemon juice together until they hold stiff peaks.
- Add your beaten egg whites and almond extract into the dry ingredients and stir until mixture forms a soft, sticky dough.
- Dust your hands in powdered sugar and use a cookie scoop to portion dough into 1-inch balls. Roll until smooth, then roll in powdered sugar.
- Arrange on your baking sheets to be at least 1-inch apart.
- Bake for 30-35 minutes until tops are cracked and bottoms are just barely golden.
- Allow to cool for a few minutes then transfer to a cooling rack.
Notes
- Cookies will keep at room temp. in an airtight bag or container for up to 5 days.
- Egg white consistency matters! Soft peaks will give your cookies a different consistency.
- If you want your cookies slightly crispier, bake for an additional 5 minutes.
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