Soft Amaretti Cookies
These are soft, chewy, and naturally gluten-free Italian almond cookies. They have a marzipan-like texture on the inside and a characteristic crinkled, sugary exterior. This recipe is quick to assemble and requires no dough chilling.
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Ingredients
Ingredients (~24 Cookies)
- 2 cups almond flour
- 1 cup granulated sugar
- 1/8 tsp kosher salt
- 1/2 tsp pure vanilla extract
- 3/4 tsp pure almond extract
- 2 large egg whites
- 1/2 cup powdered sugar for rolling
Instructions
- Preheat oven to 275°F and line two baking sheets with parchment paper.
- Pulse almond flour, granulated sugar, and salt in food processor until fine.
- Add vanilla and almond extracts, pulse to combine until mixture resembles damp sand.
- Whip egg whites to soft peaks in stand mixer or with hand mixer.
- Add 1/3 of whipped egg whites to almond mixture in processor, pulse briefly to combine.
- Transfer to large bowl, fold in remaining egg whites until just combined.
- Drop 2-teaspoon portions into bowl of powdered sugar, coat generously, place 2 inches apart on baking sheets.
- Bake one sheet at a time for 15-18 minutes until light golden with surface cracks.
- Cool completely on baking sheets.
Notes
Cookies will be soft when first removed from oven but firm up while cooling. Generous powdered sugar coating creates classic crinkled appearance.
Tried this recipe?Leave a comment below & let me know!