Amaretti Cookies
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These almond infused Amaretti Cookies are a Christmas classic. Made with a handful of simple ingredients, these soft, chewy cookies are totally gluten-free and a holiday staple!
As Christmas approaches, the cookie recipes keep flowing! I can’t seem to stay out of my kitchen this time of year because I absolutely LOVE holiday baking. These Amaretti Cookies are a Christmas classic! Made with almond flour and almond extract, these sweet, nutty cookies are gluten-free, soft, chewy and the perfect recipe to spread some holiday cheer.
I love these cookies because of how simple they are! Using only 5 ingredients total, they are so easy and inexpensive to make. Not to mention, they’re absolutely delicious! Since they use almond flour, this is a cookie everyone can enjoy, regardless of dietary restrictions! It doesn’t get much better than a soft, chewy, sugary Christmas cookie.
Why You’ll Love These Amaretti Cookies
- Short Ingredient List
- Gluten-Free
- Easy To Make
- Simple & Delicious
- Perfect Holiday Cookie
- Flour – For these amaretti cookies I used almond flour, because after all, they are ALMOND cookies. Rejoice all my gluten-free readers!
- Sugar – Regular granulated is all you need, nothing fancy! We are using sugar in the cookies, and also rolling them in sugar before baking.
- Lemon Zest – The lemon really compliments the sweet almond extract.
- Eggs – We just need the egg whites! They’re going to make our cookie super soft and airy!
- Almond Extract – Essential for this cookie! It’s what gives it the distinctive flavor that makes the amaretti cookie.
- Preheat Oven: Preheat your oven to 325°F. Line 2 baking sheets with parchment paper.
- Combine Dry Ingredients: In a large bowl add the almond flour, 1 cup of sugar and lemon zest. Whisk well.
- Combine Wet Ingredients: To the bowl of your mixer add the egg whites and beat to a soft peak. Whisk in the almond extract.
- Fold Together: Gently fold in the egg whites into the dry ingredients until the dough is moist.
- Form Cookies: Use a small cookie scoop to scoop out equal amounts of dough, then roll into balls with slightly damp hands. Roll through the remaining ¼ cup of sugar. Place cookies on prepared baking sheets.
- Bake and Cool: Transfer the baking sheets to the oven and bake for 25 minutes or until the cookies start to slightly turn golden and bottom is golden brown. Cool completely on cooling racks.
Frequently Asked Questions
What Is An Amaretti Cookie?
A gluten-free, almond flavored Italian cookie that can have a texture ranging from soft and chewy to crisp! They’re naturally gluten-free, made with almond flour, sugar and egg white, with a hint of almond extract to amp up the almond flavor. These amaretti cookies are chewy, sticky and sweet. They do contain a fair amount of sugar, but this sugar will caramelize in the oven during the baking process to give us that sticky, sweet, mouthwatering result.
Can I Use Store Bought Egg Whites?
Yes! If you have a carton of egg whites at home, 30g (1oz or 2 tbsp) is equal to one large egg white.
How To Serve
As I said before, these are a holiday staple in my house! And although I usually only make them around Christmas, they can be made any time of year. A stack of these cookies makes for the perfect gift, if you want to share that is…
Expert Tips
- The rolled mixture should be sticky but fairly firm, and should hold their shape when placed on the baking tray.
- The cookies will expand slightly in the oven and crack, so make sure they have ample room. They should also flatten out a bit as well.
- Did you know that egg whites can be frozen? If you ever have leftover egg whites, freeze them in an airtight container or bag. That way, you can defrost them in the refrigerator and use them in future recipes!
Storing
Freezing
Cool the amaretti cookies completely, then freeze in a single layer on a baking sheet. Once they’re frozen, you can transfer them to a bag or an airtight container. The cookies will keep for up to 6 months.
More Great Recipes To Try
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Amaretti Cookies
Video
Ingredients
- 2 ⅔ cup almond flour
- 1 cup sugar
- 1 tablespoon lemon zest
- 3 large egg whites
- 1 teaspoon almond extract
- ¼ cup sugar (for rolling)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat Oven: Preheat your oven to 325°F. Line 2 baking sheets with parchment paper.
- Combine Dry Ingredients: In a large bowl add the almond flour, 1 cup of sugar and lemon zest. Whisk well.
- Combine Wet Ingredients: To the bowl of your mixer add the egg whites and beat to a soft peak. Whisk in the almond extract.
- Fold Together: Gently fold in the egg whites into the dry ingredients until the dough is moist.
- Form Cookies: Use a small cookie scoop to scoop out equal amounts of dough, then roll into balls with slightly damp hands. Roll through the remaining ¼ cup of sugar. Place cookies on prepared baking sheets.
- Bake and Cool: Transfer the baking sheets to the oven and bake for 25 minutes or until the cookies start to slightly turn golden and bottom is golden brown. Cool completely on cooling racks.
Equipment
Notes
- The rolled mixture should be sticky but fairly firm, and should hold their shape when placed on the baking tray.
- The cookies will expand slightly in the oven and crack, so make sure they have ample room. They should also flatten out a bit as well.
- These cookies can be stored in an airtight container, sealed jar or sealable bag at room temperature. They will last for at least 1 week.
- Cool the amaretti cookies completely, then freeze in a single layer on a baking sheet. Once they’re frozen, you can transfer them to a bag or an airtight container. The cookies will keep for up to 6 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Recipe source: She Loves Biscotti
