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Amaretti Cookies # 3

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Submitted by AMX12oo8

Classic Italian amaretti cookies made with just egg whites, sugar, ground almonds, and almond extract. Crisp outside, chewy inside, and naturally gluten-free.

YIELD

12 cookies

PREP

10 min

COOK

20 min

READY

30 min

Amaretti are traditional Italian almond cookies with a crackled, crisp shell and a slightly chewy center. This version uses only five ingredients: egg whites, sugar, ground almonds, almond extract, and a dash of salt. No flour, no butter, no fuss.

The technique starts with beating egg whites until frothy, then slowly adding sugar and salt until the mixture is thick and glossy. Folding in the crushed almonds and extract by hand keeps the batter light. The two-hour rest before baking is essential. It dries the surface of each cookie so they develop that signature crinkled top and crisp exterior in the oven.

Bake until just pale brown, about 12 minutes. They’ll feel soft when they come out but firm up as they cool. Overbaking turns them hard all the way through and you lose that tender, macaroon-like chew in the center.

Chef Tips

  • Grind almonds to a fine meal but not a paste. A few pulses in the food processor works. Over-processing releases the oils and makes the batter greasy.
  • Don’t skip the 2-hour rest. It’s the difference between flat, soft cookies and ones with a proper dome and crackle.
  • Let them cool completely on the baking sheet before removing. They’re fragile while warm.
  • Store in an airtight container. They’ll stay crisp for up to a week.

Variations

  • Chocolate dipped: Dip cooled amaretti halfway into melted dark chocolate for an elegant finish.
  • Pistachio amaretti: Replace half the almonds with finely ground pistachios for a green-flecked cookie with a more complex nutty flavor.

Ingredients

2 2
LARGE EACH EGG WHITE *
1 237
CUP ML SUGAR
1 1
DASH DASH SALT *
1 237
CUP ML ALMONDS
or crushed *
¾ 3.8
TEASPOON ML ALMOND EXTRACT *

Directions

Beat egg whites until frothey.

Slowly add sugar and salt. Beat until quite thick. Fold in almonds and almond extract. Drop by teaspoon onto a buttered and floured cookie sheet; let sit for 2 hours. Then bake at 350℉ (180℃) until pale brown (about 12 minutes).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 193 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 17g 17%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 

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