Amaretti Cookies

Print Recipe

These scrumptious amaretti cookies are crispy on the outside and irresistibly soft and chewy on the inside.

Course Dessert

Cuisine Italian

Method Bake

Prep Time 20

Cook Time 20

Total Time 40

Servings cookies

Calories 78

Author Lily Ernst

Ingredients

2 cups (200g) almond flour
1 cup (200g) granulated sugar
1/4 tsp salt
2 large egg whites
1/4 tsp cream of tartar lemon juice or white vinegar works too
1/2 tsp almond extract
1/4 cup powdered sugar

Instructions

Preheat oven to 300F and line 2 baking sheets with parchment paper.
In a large bowl, whisk together the almond flour, granulated sugar, and salt. Set aside.
2 cups (200g) almond flour, 1 cup (200g) granulated sugar, 1/4 tsp salt
In another large bowl, beat the egg whites until foamy. Add in the cream of tartar and almond extract. Continue beating the mixture until medium-stiff peaks: meaning the peak should be slightly curved and not straight up (see photo #3 above).
2 large egg whites, 1/4 tsp cream of tartar, 1/2 tsp almond extract
Stir in your dry ingredients until combined. Scoop out the cookie dough and roll into 1" balls.
Roll the balls in powdered sugar until well coated. Place 1" apart onto the prepared baking sheets.
1/4 cup powdered sugar
Bake for 20-25 minutes or until the tops are cracked and the bottoms just start to brown. Let cool for 5 minutes on the baking sheets and transfer to a wire rack to cool completely.

Notes

Leftover cookies can be stored in an airtight container or bag for up to 5 days at room temperature.

To Freeze - Place the completely cooled cookies in a freezer-friendly container or ziplock bag and store them in the freezer for up to 3 months. Thaw on the counter for 3-5 hours or overnight to bring to room temperature before serving.

Nutrition