Christie C. With a flakey sugary crust on the outside and a smooth, soft, and buttery inside, these almond enriched cookies are a true treat. I love to eat these with a cup of freshly brewed coffee.
At a bakery I used to work for, we made these using almond frangipane, resulting in a gooey, sweet, delicious cookie, but until I figure out how to replicate that, this traditional recipe does the trick just dine.
A splash of Italian Amaretto is added for additional notes of almond and complexity.
WHY YOU’LL LOVE THIS RECIPE
- Easy to prepare
- Less than 10 ingredients
- Simple, wholesome ingredients
- Rich almond flavor
- Super soft texture
- Absolutely delicious!
These do have Amaretto liqueur infused into the cookie for a boost of flavor, however, if you prefer to make these without alcohol, just substitute the Amaretto for 1 tbsp of almond extract. They will taste just as delicious and be child-friendly!
If you are a huge almond fan, you can add an additional tablespoon of almond extract.
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TOOLS
Large mixing bowls
Baking sheet
Amaretti Cookies
Ingredients
- 3 egg whites (90g)
- 3 cups (360g) almond flour
- 1/4 tsp sea salt
- 1 cup plus 3 tbsp (245g) granulated sugar, plus extra for rolling
- 1 tsp vanilla extract
- 1 1/2 tsp almond extract
- 2 tbsp amaretto
- 1/2 cup (60g) powdered sugar for dusting
Instructions
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Preheat the oven to 325°F (165°C).
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In a large mixing bowl, use an electric mixer to beat the egg whites until stiff peaks form.
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In a separate mixing bowl, sift the almond flour and granulated sugar together.
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Add a third of the almond and sugar mixture into the egg whites and fold the mixture.
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Add the vanilla, almond, and amaretto to the mixture and fold it into dough.
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Add another third of the almond sugar mixture into the dough and fold it
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Add the remaining third of almond sugar mixture into the dough and fold it. The dough should be thick and past-like.
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Scoop two tablespoons worth of cookie dough mounds out of the mixing bowl and place them on a plate of granulated sugar. Roll the scoops of cookie dough into the sugar, then make balls in your hands.
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Coat each ball in powdered sugar, coating them evenly.
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Line a baking sheet with parchment paper and place the cookies on top. Space each cookie at least 3 inches away from one another.
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Bake the cookies for 20 to 25 minutes, or until slightly browned on each side.
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Allow the cookies to cool for at least 15 minutes before serving.
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