Amaretti Cookies Recipe

4.89 from 9 votes

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This easy Italian classic cookie is made with ground almonds or almond flour, sugar, and egg white plus flavoring. A favorite for Christmas and all special occasions.

Prep Time15

Cook Time15

Resting Time1

Total Time1 30

Servings: cookies

Author: Marcellina

Ingredients

3 cups (288 grams) almond flour (or ground almonds)
3 egg whites
1 ¼ cup (250 grams) granulated white sugar
1 teaspoon almond extract

For rolling and decorating

¾ cup (150 grams)granulated sugar (extra)
1 cup powdered sugar
26 whole almonds

Instructions

Prepare two baking sheets by lining them with parchment paper and preheat the oven to 350ºF/180°C.
Combine the ground almonds with the granulated sugar in a large bowl.
Whip the egg whites until foamy with a fork. Whisk in the almond extract.
Then add the egg whites and almond extract mixture.
Stir until it becomes too difficult then use your hand to knead into a soft dough. Cover with plastic wrap and rest the mixture for 1 hour.
Roll a tablespoon of the mixture into balls. Then roll in granulated sugar followed by powdered sugar. The granulated sugar gives the cookies a little crunch on the outside and stops the powdered sugar from dissolving into the cookies. Omit the granulated sugar if you prefer a less sweet cookie.
Arrange on a prepared baking sheet. Press down with two fingers to slightly flatten. Insert an almond, if using.
Bake in a preheated oven at 350ºF/180°C for about 15 minutes, as they swell and darken remove the soft amaretti from the oven.
Allow to cool for 10 minutes before transferring to a wire rack to cool completely.
Store in an airtight container.

Notes

Tips for Success

Room Temperature Ingredients: Ensure all ingredients, including ground almonds or almond flour (if stored in the freezer), are at room temperature before use.
Egg Whites: Whisk egg whites until slightly foamy and broken up, ensuring a smooth blend.
Hand-Kneading: Use your hands to bring the dough together. It may seem dry initially, but continue kneading to create a soft dough.

Resting:

Essential Resting: Allow the dough to rest for at least 1 hour to enable the ingredients to meld and create a denser, chewier cookie.
Extended Resting: The dough can be rested in the refrigerator for up to 6 hours or overnight, wrapped tightly in plastic.
Refrigeration: Due to the presence of egg whites, it's crucial to refrigerate the dough for extended resting periods.

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