on Nov 15, 2022, Updated Nov 08, 2023
Why You’ll Love Italian Amaretti Cookies
What’s not to love – crunchy on the outside, soft and chewy on the inside, and easy to make. Not to mention, they happen to be gluten-free, and dairy-free, and they don’t have yolks, milk, butter, or traditional flour in them so they are definitely a bit cleaner and more inclusive than other holiday recipes.
How to Prepare Italian Amaretti Cookies
👩🍳Preheat the oven to 350F. Begin by combining almond flour and sugar in a bowl, setting it aside. 🥣In a separate bowl, whisk the egg whites until they form white, foamy peaks, this usually takes 1-2 minutes. Add almond extract (or Amaretto) to the egg-white mixture, whisking briefly. 🥚Combine the egg whites with the dry ingredients, using a spatula or your hands if needed, until a sticky dough forms. 🥄Roll the dough into balls, using a measuring spoon or small ice-cream scoop, and dip each cookie ball into powdered sugar before placing them on a baking sheet lined with parchment paper. 🌙Gently flatten each cookie with your fingers or the back of a spoon. Or, you can shape them into half-moons, dip them in crushed almond slices, or leave them plain. 🧁Bake at 350F for approximately 20 minutes, or until the bottoms are lightly golden. After baking, allow the biscotti to cool and before storing them in a glass Tupperware.
Italian Amaretti Cookies Variations and Substitutions
I wouldn’t substitute egg-whites in this recipe. However, you can add other ingredients in the dough like raisins, craisins, or anything festive. I have not tried this recipe with any other flour, so you will have to experiment. The almond on top of each cookie is more traditional, but optional. Feel free to shape them any way you like.
Best Served With
Coffee or tea ☕ The Italian way which is with a shot of Vecchia 🥃 (Italian Brandy) With a glass of milk 🥛
Common Questions
