Description
These Easy Italian Almond Cookies (Amaretti) are naturally gluten-free and have a light, crisp texture with a delightful almond flavor. Perfect for any occasion, they are quick and easy to make with just a few ingredients. Whether enjoyed with coffee, tea, or at holiday gatherings, these almond cookies will become a new favorite treat in your recipe collection.
Ingredients
2 cups almond flour
1 cup powdered sugar
2 large egg whites
1 teaspoon almond extract
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup granulated sugar (for rolling)
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, powdered sugar, and salt.
- In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gently fold the beaten egg whites into the almond mixture, being careful not to deflate them.
- Stir in the almond extract and vanilla extract until fully combined.
- Form the dough into small, 1-inch balls and roll each one in the granulated sugar to coat.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies for 15-18 minutes, or until they are golden around the edges and slightly cracked on top.
- Let the cookies cool completely on the baking sheet before transferring them to a wire rack.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week.
Reheating: To restore crispness, reheat in a 300°F (150°C) oven for a few minutes.
Freezing: Can be frozen for up to 3 months in an airtight container. Thaw at room temperature before serving.
Vegan option: Use aquafaba (chickpea liquid) instead of egg whites for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Cookies, Gluten-Free, Italian Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 18 cookies
- Calories: 90 kcal
