Imagine biting into a cloud-like cookie that transports you straight to the charming streets of Italy, with a delicate crackled exterior and an irresistibly chewy center. These traditional Amaretti cookies are not just a dessert—they're a culinary experience that will tantalize your taste buds and impress even the most discerning sweet tooth. Prepare to unlock the secret to creating these heavenly almond delights that are so authentic, you'll feel like you've been whisked away to a quaint Italian bakery!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 24 cookies
Ingredients
- 2 cups almond flour
- 1 cup sugar
- 2 large egg whites
- 1 teaspoon almond extract
- Powdered sugar for dusting
Instructions
- Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, combine the almond flour and granulated sugar. Mix thoroughly until well incorporated, breaking up any lumps in the almond flour.
- In a separate clean, dry bowl, beat the egg whites until they become soft and foamy. Add the almond extract and continue to beat until the egg whites form soft peaks.
- Gently fold the beaten egg whites into the almond flour and sugar mixture. Use a spatula to carefully mix until a soft, slightly sticky dough forms. The consistency should be thick enough to hold its shape when rolled.
- Place powdered sugar in a shallow dish. Using wet hands or a small cookie scoop, form the dough into small balls about 1 inch in diameter.
- Roll each dough ball in the powdered sugar, completely coating the surface. This will give the cookies their classic crackled white appearance and add a light sweetness.
- Place the coated dough balls on the prepared baking sheets, spacing them about
- 5 inches apart to allow for slight spreading during baking.
- Gently press down on each cookie with your palm to slightly flatten, creating a traditional amaretti shape.
- Bake in the preheated oven for 20-25 minutes, or until the cookies are lightly golden around the edges and have developed a crackled surface.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust with additional powdered sugar if desired. Store in an airtight container at room temperature for up to 5 days.
Tips
- • Ensure your egg whites are at room temperature for better volume and incorporation • Use a clean, dry bowl when beating egg whites to help them form perfect peaks • Wet your hands when forming cookie balls to prevent the dough from sticking • Don't overcrowd the baking sheet—give cookies room to spread and develop their signature crackled look • For extra richness, use high-quality almond flour and pure almond extract • Let cookies cool completely to achieve the ideal chewy texture • Store in an airtight container to maintain freshness and prevent them from becoming too dry
Nutrition Facts
Calories: 100kcal
Carbohydrates: 10g
Protein: 3g
Fat: 7g
Saturated Fat: g
Cholesterol: 0mg
