Description
Amaretti cookies are classic Italian almond cookies. They are crisp on the outside and chewy on the inside, with a distinct almond flavor. These cookies are naturally gluten-free and dairy-free.
Ingredients
Scale
- 1 3/4 cups (200g) almond flour
- 1 cup (200g) granulated sugar, plus extra for rolling
- 2 large egg whites
- 1/2 teaspoon almond extract
- Pinch of salt
- 1/4 teaspoon cream of tartar (optional, for stability)
Instructions
- Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together the almond flour, granulated sugar, and salt.
- In a separate clean bowl, beat the egg whites with the cream of tartar (if using) until soft peaks form.
- Gently fold the almond extract into the egg whites.
- Gradually add the egg white mixture to the almond flour mixture, mixing until just combined. The dough will be thick and sticky.
- Place extra granulated sugar in a shallow bowl for rolling.
- Using a small scoop or your hands, roll the dough into 1-inch balls.
- Roll each ball in the granulated sugar to coat generously.
- Arrange the sugared balls on the prepared baking sheets, leaving about 1 inch between them.
- Bake for 15-20 minutes, or until the edges are lightly golden and the cookies are set.
- Let the cookies cool completely on the baking sheets before transferring them to an airtight container.
Notes
- For a stronger almond flavor, you can add a few drops of bitter almond extract.
- The cookies will firm up as they cool.
- Store amaretti cookies in an airtight container at room temperature for up to 1 week.
- These cookies are naturally gluten-free and can be made dairy-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 10g
- Sodium: 20mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg