Italian Amaretti Cookies

One of our favorite recipes in the world has got to be Italian Amaretti cookies. These authentic Italian cookies are so good that we love them even more than chocolate chip, oatmeal, gingerbread, and sugar cookies combined! The recipe makes sixteen biscotti’s, so if you want to make everyone happy, you may need to double or even triple it. The best part is that you can make them without the Amaretto and they’re just as.

What stands out

What’s not to love – crunchy on the outside soft and chewy on the inside, and straightforward to make. Not to mention, they happen to be gluten-free and dairy-free and they don’t have yolks, milk, butter, or traditional flour in them so they are definitely a bit cleaner and more inclusive than other holiday recipes. These reasons alone make Italian Amaretti Cookies a delightful treat for everyone.

How to Prepare

Preheat the oven to 350F. Begin by combining almond flour and sugar in a bowl, setting it aside.

In a separate bowl, whisk the egg whites until they form white, foamy peaks, this usually takes 1-2 minutes. Add almond extract (or Amaretto) to the egg-white mixture, whisking briefly. The Amaretto enhances the classic Italian Amaretti Cookies flavor.

Combine the egg whites with the dry ingredients, using a spatula or your hands if needed, until a sticky dough forms.

Roll the dough into balls using a measuring spoon or small ice-cream scoop and dip each cookie ball into powdered sugar before placing them on a baking sheet lined with parchment paper.

Gently flatten each cookie with your fingers or the back of a spoon. Or, you can shape them into half-moons, dip them in crushed almond slices, or leave them plain.

Bake at 350F for approximately 20 minutes, or until the bottoms are lightly golden. After baking, allow the biscotti to cool and before storing them in a glass Tupperware. This ensures your Italian Amaretti Cookies stay fresh and.

Kitchen tip

Make sure to whisk the egg-whites until they form stiff peaks. Feel free to shape the Italian Amaretti Cookies any shape you like.

Italian Amaretti Cookies Variations and Substitutions

• We wouldn’t substitute egg-whites in this recipe. However, you can add other ingredients in the dough like raisins, craisins or anything festive.
• We have not tried this recipe with any other flour, so you will have to experiment.
• The almond on top of each cookie is more traditional, but optional. Feel free to shape them any way you like.

Serve it with

• Coffee or tea
• The Italian way which is with a shot of Vecchia (Italian Brandy)
• With a glass of milk

Questions

Can i use any other flour in this recipe?

Although we have not tried this recipe with any other flour, you can definitely experiment. Results and measurements will vary.

Can we leave out the eggs?

Unfortunately, you will need the eggs in this recipe. We do recommend looking for other egg-free cookie recipes online if you are egg-free.

Can we leave out the almond extract?

Yes but these are almond cookies. You can however substitute for pure vanilla extract but know that it won’t be that same authentic taste.

Ingredients

Makes 16 cookies

• 2.5 cups almond flour, blanched
• ½ cup granulated sugar
• ½ cup egg-whites, I separated 4 large eggs
• 1 teaspoon pure almond extract, or vanilla

Equipment

• Measuring Cups + Spoons
• Mixing Bowls
• Small Ice-Cream Scoop

Method

1. Preheat the oven to 350F. In a bowl, mix the almond flour and sugar and set aside. In a separate bowl, whisk the egg-whites until they are white and foamy for about 1-2 minutes.
2. Now add in the almond extract (or Amaretto) and whisk for a few seconds. Add the egg-white mixture into your dry ingredients. Incorporate with a spatula or switch to using your hands if you have a hard time.
3. If the dough sticks to your hands you can wet your hands a bit and roll.
4. Incorporate everything until you have a nice sticky dough. Once you have a sticky dough you can roll each cookie into balls — take a measuring spoon or small ice-cream scoop and scoop the dough into your hands and roll them.
5. Dip each cookie ball into powdered sugar and place them on your baking sheet lined with parchment paper. Flatten each cookie gently with your fingers or the back of a spoon.
6. You can also roll them into a ball and then roll into a thick short rope and make a half-moon shape and then dip it crushed almond slices, and then add powdered sugar on top. You can also make half-moons and leave them plain as well.
7. Bake at 350F for 20 minutes or until light golden bottoms. Let them cool and place them in a glass Tupperware as they will be delicious even 2-3 days before Christmas. Enjoy and share with your loved ones!

Kitchen notes

Substitutions and Add-Ins:

We wouldn’t substitute egg-whites in this recipe. However, you can add other ingredients in the dough like raisins, craisins, or anything festive. Flour Substitutions: We have not tried this recipe with any other flour, so you will have to experiment. Toppings: The almond on top of each cookie is more traditional, but optional. Feel free to shape them any way you like.