Amaretti Cookies
These soft amaretti cookies are light and airy and perfectly almond. With only seven ingredients, you can bake Italian almond cookies in under 30 minutes!
Servings: 30 cookies
Ingredients
- 2 ½ cups almond flour
- 1 ¼ cups granulated sugar
- ⅛ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 large egg whites
- ½ cup powdered sugar
Instructions
Make and Bake Cookies:
- Preheat the oven to 275°F and line two baking sheets with parchment paper.
- Combine the dry ingredients of almond flour, sugar, and salt in a food processor and pulse until the mixture turns fine.
- Add extracts and then pulse to combine, scraping down sides if necessary.
- Whip the egg whites to soft peaks in the bowl of a stand mixer or in a large bowl with a hand mixer.
- Fold the egg whites into the almond mixture. First, sacrifice a small amount of the egg whites into the almond mixture before folding in the rest.
- Scoop using ½ -inch scoop (smallest), roll generously in powdered sugar like these chocolate crinkles, and place 2 inches apart on a lined baking tray.
- Bake at 275°F until light golden brown, 12-15 minutes. Cool completely, and enjoy!
Notes
Yield – 30 cookies
Flavor Tips – I suggest using Bob Red Mills almond flour. It has proven to give these cookies the best texture and flavor.
Variations—Omit the powdered sugar on the outside and top these cookies with a maraschino cherry or amarena cherry for a fun variation and flavor addition!
Storage – Store baked amaretti cookies in an airtight container at room temperature for up to a week.
Nutrition
Serving: 1cookie | Calories: 95kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 0.3g | Sodium: 15mg | Potassium: 5mg | Fiber: 1g | Sugar: 11g | Calcium: 20mg | Iron: 0.4mg