![]() Let them cool completely on a cooling rack, then serve. The cookies should still feel quite soft when removed from the oven. Refrigerate the cookie balls for 1 hour, then roll them in powdered sugar and flatten them slightly with the palm of your hand.īake for 15 minutes. If the dough is very sticky, dust your hands in powdered sugar, then form the balls. Use your hands or an ice cream scoop to form small even balls. Then slowly incorporate into the mix of almonds and sugar. Place the egg whites in a bowl and whisk until slightly foamy. ![]() Note: If you use almond flour, you don’t need a food processor, simply mix almond flour, sugar, and lemon zest in a bowl. Place the whole almonds, sugar, and lemon zest (optional) in a food processor and pulse them until finely ground. This recipe for amaretti cookies is super easy! Here's a quick overview of how to make them with step-step pictures.įor the full recipe, scroll down to the easy-to-print recipe card. The lemon zest adds a wonderful aroma to these almond cookies, and although is optional, I recommend you don’t skip it.Īdding lemon zest is part of the traditional amaretti recipe from Sardinia.Īlternatively, you can use orange zest to add a nice citrusy note. I whisk the egg whites until slightly foamy, which takes about 2 minutes. Most amaretti recipes will tell you to beat the egg whites until stiff peaks form, but it’s not necessary. I use 60 g of egg whites, which is exactly the egg whites of two medium eggs, but to be on the safe side, always weigh it. I use granulated sugar that I pulse with the raw bitter almonds.Īlternatively, you can use raw cane sugar or powdered sugar. The almond and sugar you choose are critical to the final look and texture of your amaretti, check below under "variations" to see the differences. ![]() Almond flour and almond meal are basically the same thing, ground almonds. To make things quicker, you can use almond flour instead of whole almonds. I find that omitting the bitter almonds doesn’t really affect the final result, but they add a nice extra almond flavor. If you can’t find bitter almonds, you can of course use only sweet almonds.Īlternatively, you can add 1 teaspoon of pure almond extract or Disaronno liqueur, although they’re not in the traditional recipe. The traditional recipe calls for a mix of blanched almonds and bitter almonds. That’s it! They’re basically marzipan cookies with a crispy shell. These chewy and soft dairy-free Italian almond cookies are proof that you don't need many ingredients to make a delicious dessert.Īlmond, eggs, and sugar. The crunchy ones are made the same way, they’re usually smaller, and baked in the oven longer to reach a crunchier texture.ĭid you know? The famous Amaretti di Saronno are one of many types of traditional amaretti, but the only ones made with apricot kernels (the others are usually made with almonds).They have a chewy texture and a slightly crispy, crackled outside. The soft ones are also known as amaretti morbidi.There are many traditional versions of amaretti recipes out there, and they include both soft amaretti and crunchy amaretti: The name comes from the small amount of bitter almonds in the recipe, that is mixed with sweet almonds.īitter almonds are not always easy to find, so you can substitute them with bitter almond extract or simply use sweet almonds. The word amaretti (plural of amaretto) comes from the Italian word amaro, which means bitter. You might be familiar with the popular coconut macaroons, which are a modern version of amaretti, where the almond flour is swapped with shredded coconut. So, if you’re looking for a simple Christmas cookie recipe to serve or gift over the holidays, these soft amaretti are the answer!Īmaretti biscuits or cookies are popular Italian gluten-free almond cookies made of egg whites, sugar, and almonds - they’re basically Italian macaroons. Jump to:Īmaretti cookies are traditionally served at weddings, during Christmas, and on other popular holidays, and they also make a wonderful edible Christmas gift. They’re so simple to make, and they always get amazing reviews from family and friends. Whenever I have leftover egg whites (mostly after making my olive oil pastry dough, pasta frolla or Italian butter cookies) I make these traditional Italian almond cookies. Since I moved abroad over 10 years ago, I started making my own, and I never looked back. Growing up in Italy, I ate tons of amaretti from the local bakeries over the years, especially during the holidays. Soft amaretti (amaretti morbidi) are popular gluten-free Italian almond cookies made with just 3 ingredients.ĭeliciously crisp outside and soft and chewy inside, amaretti cookies are one of the most loved Italian cookies.
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