Amaretti cookies are crisp on the outside, chewy on the inside, loaded with almond flavor, and completely gluten-free! They are made with almond flour and almond extract for a sweet and nutty, insanely delicious taste! Roll them in powdered sugar for a beautiful crackled crinkle cookie appearance that looks amazing on any cookie platter!
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Instructions
Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large bowl, sift together the almond flour and sugar. Set aside.
Add your egg whites and a pinch of salt to a mixing bowl and use an electric mixer to beat the eggs until stiff peaks form.
Use a silicone spatula to gently fold in the almond extract and vanilla extract into the egg whites. Then do the same with the first ⅓ of the almond flour mixture.
Gently fold in another ⅓ portion of the flour until well combined. Lastly, sift the remaining flour into the mixture and fold until a thick dough has formed.
Use a cookie scoop to scoop out the dough and then roll it in your hands until it forms a ball. Roll the ball in a shallow bowl of granulated sugar and then roll it again in a bowl of powdered sugar. Make sure the cookie is generously coated.
Place the coated dough balls onto the prepared cookie sheet, leaving about 2 inches of space between them for spreading, and lightly press them with your hands to flatten them slightly.
Bake in the oven at 325°F (160°C) for 20-25 minutes or until the tops have only slightly turned golden.
Remove from the oven and cool for 5 minutes before transferring to wire racks to finish cooling.
Notes
Depending on the size of eggs you use, you could need anywhere from 4½-5 cups of almond flour. Start with a lesser amount and add more as needed.
To make these cookies low-carb, you can swap out the sugar for a sugar-free sweetener such as monk fruit, erythritol, or stevia!
If using store-bought egg whites from a carton, 2 tablespoons (or 1 ounce) is equivalent to one large egg white. So you will need 10 tablespoons (or 5 ounces) for this recipe.
To store: Amaretti cookies can be stored at room temperature in a sealed container for one week.
To freeze: Allow to cool completely and then these cookies can be frozen for up to 6 months. Thaw at room temperature when ready to enjoy.
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Course Christmas Cookies, Cookies & Bars Recipes, Dessert, Dessert Recipes