Amaretti are the soft almond cookies with a faint bitterness from the skins left in the mix. I use both ground almonds and a little extract so the flavor is real, not perfumed.
This recipe for Italian amaretti cookies is straightforward and perfect for any baking enthusiast, providing a sweet addition to your dessert repertoire. Enjoy them with a cup of coffee or gift them to friends and family.
Deliciously Soft Amaretti Cookies
These amaretti cookies are light, airy, and scented with almond extract, making them irresistible. The recipe is quick to follow, taking about 30 minutes from start to finish, and yields approximately 24 cookies.
Ingredients
- 2 cups almond flour
- 1 cup powdered sugar
- 2 large egg whites
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup granulated sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, combine almond flour, powdered sugar, and salt; mix well.
- Beat Egg Whites: In another bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form.
- Combine Mixtures: Gently fold the dry ingredients into the egg mixture along with the almond and vanilla extracts until combined. Be careful not to overmix.
- Shape Cookies: Using a small cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly dust the tops with granulated sugar.
- Bake: Bake for 15-18 minutes, until the cookies are lightly golden and set. Let cool on the baking sheet for a few minutes before transferring them to a wire rack.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 24 cookies
- Calories: 80kcal
- Fat: 5g
- Protein: 2g
- Carbohydrates: 8g
Let them cool on the sheet so the outside sets while the middle stays soft.
