Amaretti Cookies

This amaretti cookies recipe makes sweet crunchy aromatic little nuggets of bliss that are dusted in powdered sugar and chewy in all the right places.

Course Dessert

Cuisine Italian

Keyword Amaretti Cookies, Amaretti Cookies Recipe, How Do I Make Amaretti Cookies Recipe, How To Make Amaretti Cookies Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings cookies

Calories 117kcal

Author Kathleen

Ingredients

3 cups almond flour
2/3 cup granulated sugar
6 tablespoons plus 1 cup confectioner's sugar divided
1/4 teaspoon salt
2 large egg whites
1/2 teaspoon almond extract

Instructions

In a large mixing bowl, using a large wooden spoon, mix together the almond flour (3 cups), granulated sugar (2/3 cup), 6 tablespoons confectioners sugar, and salt (1/4 teaspoon). Stir in the egg whites (2) and the almond extract (1/2 teaspoon) until the dough comes together.
Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 1 hour.
After the dough has been in the fridge for 30 minutes, preheat the oven to 325°F (163ºC). Pour the remaining 1 cup of powdered sugar into a bowl. Line baking sheets with parchment.
Using a small cookie scoop, form the dough into approximately 1-inch balls. Roll the balls in powdered sugar to coat, then place on prepared baking sheets, 1 1/2 inches apart. Gently press down on each ball to flatten just slightly.
Place cookies in the preheated oven and bake for about 25-30 minutes or until the cookies are a deep golden color and cracking beneath the sugar, but are still slightly soft when pressed. Cool cookies on the baking sheet for 5 minutes, then remove to a wire rack and cool completely.

Notes

Dry Ingredients: You’ll want to combine the dry ingredients first and ensure that they are thoroughly incorporated before adding wet ingredients. This will help give you a smooth even flavor throughout your little amaretti cookies.
Chill Out: This amaretti cookie recipe requires the dough to be refrigerated for at least one hour. Don’t skip this step because it makes a big difference in the flavor and texture of your cookies.
- The chilling allows the cookie dough to dry a little, concentrating the sugar. This will keep your cookies from spreading too thin and give you the perfect balance of a slightly crispy exterior and chewy interior.
Cookie Scoop: I also like to use a teaspoon cookie scoop to make the cookie dough balls. Since you’re looking for 1-inch (approximately) sizes, this is a great way to get them nearly uniform.
Flatten: You’ll want to slightly flatten them before baking so they aren’t quite so round. The easiest way to do this is to space them appropriately on the cookie sheet and lay a piece of wax paper on top of your cookie dough balls.
- Gently press another cookie pan on top of the wax paper (just a little) and Viola!! Slightly but evenly flattened cookies. Genius!

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