Christie C. Welcome to the "Twelve Days of Cookies" Special. For the first twelve days in December, a new cookie recipe will be featured to help fill your cookie tins this season. On the Ninth Day of Cookies, my true love sent to me: Nine Almond Amaretti Cookies.
Why You’ll Love This Recipe
- Easy to prepare
- Less than 10 ingredients
- Simple, wholesome ingredients
- Rich almond flavor
- Super soft texture
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 more traditional recipe does the trick just dine.
A splash of Italian Amaretto is added for additional notes of almond and complexity.
What are Almond Amaretti Cookies?
Almond amaretti cookies are Italian almond-flavored cookies that are known for their crisp, crunchy exterior and chewy interior. They are made with ground almonds, egg whites, sugar, and amaretto, an almond-flavored liqueur. The name “amaretti” is derived from the Italian word “amare,” which means bitter, reflecting the slightly bitter taste of the almonds―although if you ask me, these cookies are far from bitter!
The process of making almond amaretti cookies typically involves combining ground almonds with sugar and then folding in whipped egg whites to create a light and airy batter. The cookies are then shaped into small rounds and baked until they develop a golden-brown color.
These cookies are gluten-free, as they don’t contain flour, making them suitable for individuals with gluten sensitivities. I have to admit they are easier on the tummy!
If you do not want to add Amaretto liqueur, 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.
What is the best almond liqueur to use?
Disaronno Originale: Disaronno is one of the most popular and widely recognized amaretto brands. It has a distinctive almond flavor with notes of vanilla and caramel.
Lazzaroni Amaretto: Lazzaroni is another well-regarded amaretto producer, known for its traditional amaretto recipe. It has a rich and complex flavor profile.
Luxardo Amaretto di Saschira: Luxardo is a respected Italian liqueur producer, and their amaretto is praised for its balance of sweetness and almond flavor.
Gozio Amaretto: Gozio Amaretto is often appreciated for its smooth texture and authentic almond taste. It’s produced using a traditional family recipe.
Amaretto di Amore: Amaretto di Amore is known for its sweet and nutty flavor. It’s a versatile liqueur that can be enjoyed on its own or used in various cocktails. This is the one I used in my recipe.
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Special Tools and Equipment
Cookie Sheets
Silicone Spatula
Wire Rack
Two Large Mixing Bowls
Almond 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
- 3 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.
