These amaretti cookies are very soft and with a delicious taste and aroma of almonds, this traditional Italian recipe is prepared in just a few minutes using simple ingredients.
This recipe is for Gluten-free and dairy-free cookies! perfect to give as a gift on special occasions or to treat yourself to an afternoon snack aside with a cup of tea.
What are amaretti?
Amaretti are cookies of Italian origin prepared with almond flour, egg whites and Amaretto liqueur.
They were born in the Middle Ages, in Italy, around the end of the 13th century and spread rapidly through the Arab countries and then – during the Renaissance period – throughout Europe.
The name is due to the fact that in ancient times only bitter almonds were used in the preparation of these cookies. Amaro means bitter in Italian.
When people tried them, the first comment regularly was ‘sono buoni, ma un po’ amaretti!’ Which would translate to something like: they are good, but a little bitter -.
There are two traditional versions of amarettis, the most typical and popular is crunchy amaretti, also called amaretti di Saronno, which consists of a cookie so crumbly that it practically melts in your mouth.
The other version is the one that I personally prefer: Soft cookies, in Italian would be called amaretti morbidi. A cookie with the typical almond flavor and with a very soft consistency, slightly similar to coconut candies (Mexican cocadas). And it is precisely this version that we’d like to propose to you in this blog.
Make It Keto
If you want to turn these cookies into a Keto version, the recipe that I am posting can easily be adapted. All you have to do is to add 3/4 cup of erythritol or stevia instead the sugar.
You can also use a food processor and blend two tablespoons of the same sweetener to coat the cookies after baked.
Step by Step Recipe
Place the egg whites in a bowl and add a pinch of salt, beat with an electric mixer until soft peaks.
Add the almond flour, sugar and the Amaretto liqueur or, if you prefer, the almond extract or even half and half.
Using a spatula, mix the ingredients little by little until all the ingredients are combined. Place the bowl in the refrigerator for 15 minutes.
Heat the oven to 375°F (190°C). Prepare a cookie tray (grease it with oil or use parchment paper).
Form small balls with the dough and coat them with confectioner’s sugar.
Place them on the baking tray at least 1,5″ (4 cm) apart each. Flatten them a little with your fingers.
Bake for 5 minutes. Low the temperature to 345°F (175°C) and continue to bake for another 13-15 minutes or until the cookies start to turn slightly golden.
Remove from the oven and carefully arrange them on a cooling rack, let them rest for 5 minutes.
Transfer the cookies to the plate with confectioner’s sugar and coat them until they are well covered. Place them again on the cooling rack and let cool completely.
- Make sure all ingredients are at room temperature.
- This recipe is gluten and dairy-free, however, before giving it to people with serious allergy or intolerance problems, you must be sure that there has been no cross contamination.
- You can add a little bit of chopped almonds to the cookie dough for a crunchy touch.
- If you want to make these cookies proportionally the same size, you can use an ice cream serving spoon, but make sure is a small one. Also a melon ball cutter works good for this matter.
How To Store
These delicious cookies keep great for up to a week in a cool (not the refrigerator) and dry place. You can place them in a bag or in a container with an air-tight lid.
More Italian Sweet Treats
- 3 cups (275 g) almond flour
- ⅔ cup (135 g) sugar
- 3 small egg whites
- 2 tsp Amaretto liqueur (or ½ tsp almond extract)
- pinch of salt
- confectioner's sugar (for coating)
- Place the egg whites in a bowl and add a pinch of salt, beat with an electric mixer until soft peaks.
- Add the almond flour, sugar and Amaretto liqueur or, if you prefer, almond extract.
- Using a spatula, mix the ingredients until combined. Place the bowl in the refrigerator for 15 minutes.
- Heat oven to 375°F (190°C). Prepare a cookie tray.
- Form small balls with the dough and coat them on confectioner’s sugar.
- Place them on the baking tray at least 1,5″ (4 cm) apart each. Flatten them a little with your fingers and bake for 5 minutes.
- Low the temperature to 345°F (175°C) and continue to bake for another 13-15 minutes or until the cookies start to turn slightly golden.
- Remove from the oven and carefully arrange them on a cooling rack, let them rest for 5 minutes.
- Transfer the cookies to the plate with confectioner’s sugar and coat them until they are well covered. Place them again on the cooling rack and let cool completely.
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