Description
These Easy Italian Almond Cookies, known as Amaretti, are light, chewy, and delightfully almond-flavored treats. Made with almond flour, egg whites, and a touch of almond and vanilla extracts, these cookies are naturally gluten-free and perfect for satisfying your sweet tooth with a classic Italian flair.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- 1 cup powdered sugar
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
Wet Ingredients
- 2 large egg whites
- 1 teaspoon almond extract
- 1/4 teaspoon vanilla extract
Instructions
- Preheat Oven. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients. In a large bowl, combine the almond flour, powdered sugar, and salt, ensuring an even mixture.
- Beat Egg Whites. Using an electric mixer, beat the egg whites in a separate bowl until stiff peaks form, which will incorporate air for a light texture.
- Fold Egg Whites. Gently fold the beaten egg whites into the almond mixture carefully to maintain the airy texture without deflating the whites.
- Add Extracts. Stir in the almond extract and vanilla extract until the dough is fully combined and aromatic.
- Form and Roll Dough Balls. Shape the dough into small 1-inch balls, then roll each ball in granulated sugar to give a sweet and slightly crunchy coating.
- Arrange on Baking Sheet. Place the sugar-coated dough balls spaced about 2 inches apart on the prepared baking sheet to allow for spreading.
- Bake Cookies. Bake in the preheated oven for 15-18 minutes, or until the cookies are golden on the edges and have a slightly cracked top.
- Cool Cookies. Let the cookies cool completely on the baking sheet before transferring them to a wire rack to ensure they set properly and maintain their shape.
Notes
- Use almond flour for best texture and flavor; finely ground almond flour works best.
- Make sure egg whites are beaten to stiff peaks to achieve the characteristic chewy texture.
- Don’t overmix when folding in the egg whites to keep the dough light and airy.
- Rolling dough balls in granulated sugar adds a nice crunchy texture and a pretty finish.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies are naturally gluten-free and can be enjoyed as a light dessert or snack.
