If you’re an almond lover, you’ll want to make these easy Italian Amaretti Cookies. They are gluten-free and full of yummy almond flavor. A perfect treat for your holiday cookie platter.
Amaretti Almond Cookies
Step by Step
- Preheat the oven to 300℉ (150 °C) and line a cookie sheet with parchment paper or a silicon mat.
- Place the almonds into a food processor and pulse until course. Add the sugars and pulse until a fine crumb forms.
- Optionally add in the almond extract and then pulse in the egg whites one by one until a thick dough ball forms.
- Use a small cookie scoop to measure out your cookies. Roll the dough in your palms and place them on a cookie sheet.
- Leave them round or flatten gently. Top with a maraschino cherry or one whole almond.
- For softer, chewier cookies, bake for 25 minutes. For crisper cookies, bake for 30 minutes.
- Remove from the oven and transfer to a cooling rack.
- Roll some of the cookies in powdered sugar to coat them.
Nutrition
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These simple Almond Cookies are far too adult for the kids to hoover down. They are quick and easy to make with just 5 ingredients, but it’s the powdered sugar, Luxardo Maraschino Cherries, and whole almond on top that sets them apart and makes them fancy!
If you’ve got an Italian Grandma, chances are that she’s made these for you at least a dozen times. They are relatively easy to make, all they require are high quality ingredients. There are a lot of different ways that people make them, I like to do the simple, most original one.
This Amaretti Cookie Recipe is pretty much fuss-free. No egg whipping required. But I will warn you to watch your almonds in your food processor. You could end up with almond butter if you don’t pay attention and process it too long. You don’t want to try to use almond flour in this recipe because you’re looking for a thicker consistency with a little bit of grit to it.
Instead of freshly grinding your almonds, you can also use ready-ground almonds. However, do not use almond flour, as this is de-oiled and makes the cookies drier as it absorbs more liquid.
These cookies are definitely great as a snack, but I made them so I could use them in this Chocolate Zuccotto with Buttermilk Ice Cream dessert.
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