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Soft Blueberry Amaretti Cookies made with blanched almond flour and scented with sweet amaretto liqueur. These cookies are studded with reconstituted dried blueberries and coated in icing sugar.
They make a truly delectable gluten free treat.
This post was originally published March 30 2017 and republished June 18, 2019 with updated photos and content.
Recently, I was asked if I had a gluten free cookie recipe. Amaretti cookies immediately came to mind.
As I set out coming up with a recipe I knew I wanted to elevate this popular Italian cookie with the addition of dried blueberries.
These dried sweet berries caught my eye every single time I strolled by the candy laden isles of Bulk Barn. After going through quite a bit of almond flour and dried blueberries I finally achieved one I was satisfied with.
What are Amaretti cookies made of?
There are different kinds of Amaretti cookies and mostly consisting of almond flour, sugar, egg whites and almond flavouring or liquor.
Some are made with almond paste or simply ground almonds much like these Chewy Amaretti Cookies.
The cookie dough is formed into little balls and rolled in sugar before baking.
You’ll find some are of the crisp and crunchy variety while others are soft and chewy.
They’re all undeniably delicious and a true Italian classic.
Much like their French cousin Le Macaron, these Amaretti cookies have a very light crispiness on the outside. Their centres are soft and chewy with a delicate bite that’s light as air.
The Legend of the Amaretti cookie
As legend has it these cookies date way back to the renaissance period. At a time when a newly married couple from Saronno Italy presented the bishop with their original family cookies made with crushed apricot kernels, egg whites and sugar. In return the bishop blessed the couple with a long and prosperous happy marriage.
We’re not using apricot kernels in this recipe as there is some speculation on how safe their consumption really is. So, there’s no need to dash off somewhere in search of them.
We are however using blanched almond flour which is basically ground almonds without their skins and a much finer flour.
Almond flour is known to add moistness to baked goods and delivers such a sweet taste which is simply perfect when baking up a batch of these soft amaretti cookies.
Although you most certainly can grind up whole blanched almonds to a flour like consistency, this can get a little tricky. You will have to take care that it doesn’t turn into a nut butter as its grinding.
Both the almond flour and dried blueberries can be found in the specialty food section of most grocery stores or head on over to Bulk Barn if you should be so lucky as to have one nearby.
How to make Soft Blueberry Amaretti cookies
Amaretti cookies are not difficult to make and shape out but it does take a little practice to get perfect little domes of goodness.
Use the amount of almond flour as a guideline because this will depend on the quantity of egg whites used. I used egg whites from 3 large sized eggs.
You can use a teaspoon or even better a 1 1/4 inch round ice-cream scoop for even sized cookies.
Scoop the dough onto a plate filled with icing sugar and turn to coat all over. Finally, shape the dough rounds between the palm of your hands into the size of a walnut in its shell.
You’ll find the dough soft and pliable to work with and will not spread too much during baking.
If you’re dough seems too soft to roll and hold its shape, simply fold in some extra almond flour, about 1 tablespoon at a time.
When they’re ready the amaretti will have golden brown tinged bottoms and soft centres. Allow to cool on the baking sheet placed over a cooling rack because they are very fragile while still warm.
Due to their softness, you’ll want to let them cool sufficiently before lifting them off the baking sheet.
I adore the little burst of sweetness that the blueberry imparts with every single bite and find they elevate these little plump morsels to a truly special treat.
Some will have sweet blueberries peaking through while others…well you’ll simply have to bite into one to discover its hidden fruit!
Do try them and enjoy…I know you’ll love them!
Soft Blueberry Amaretti Cookies
Ingredients
- 3 egg whites (from 3 large eggs)
- 1 cup plus 2 tablespoons granulated sugar
- 3 cups almond flour (I used super fine (updated))
- 2 teaspoons honey
- 1 tablespoon Amaretto liqueur (or 1 teaspoon almond extract)
- a pinch of salt
- 1/2 cup dried blueberries (reconstituted in hot water and drained)
- 3/4 cup icing sugar (for rolling)
Instructions
- Preheat the oven to 325 degrees F.
- Line three cookie sheets with parchment paper and set aside.
- In a large bowl, using a hand held mixer with the whisk attachment, beat the egg whites until soft peaks form.
- Gradually whisk in the sugar just until combined.
- Fold in the almond flour then the honey, amaretto and a pinch of salt.
- Gently fold in the reconstituted and well drained blueberries.
- Use an ice cream scoop about 1 1/4 inch in diameter to scoop out the dough, rolling it generously in the icing sugar.
- Roll the cookies between the palm of you hands to shape them roundly about the size of a walnut in its shell and place them on the prepared cookie sheet.
- Bake in the preheated oven for about 13 to 15 minutes.
- When ready the cookies will have golden brown tinged bottoms and soft centers.
- Transfer the cookie sheets to a cooling rack and let them cool completely before lifting them off the pan.
- Cookies can be stored in an airtight container with wax paper between the layers.
Sounds delicious! I googled bulk barn and am jealous of my Canadian relatives.
Lol….ah no need to be jealous, this simply gives you a wonderful excuse to visit your Canadian relatives more often 🙂
True.
True
These look soooo good! I’m a huge fan of almond cookies of any kind, but never tried adding blueberries. Love the idea! Will keep it in mind for my next almond cookies session. 🙂
Hi Ronit, I hope you do get to try them! They are an absolute new favorite and they’ll be making an appearance more often for sure! Thanks so much 🙂
These look so good! I adore amaretti cookies but I’ve never thought of adding dried blueberries. That’s such a great idea, especially for spring!
Hi Kelsie, the blueberries definitely add a little extra touch…there is much to love about these little morsels! Thanks so much for commenting 🙂
These are absolutely gorgeous cookies!
Thanks Mimi, we love them as well! They definitely make a great addition to any cookie platter!
Delicious cookies, they look light as a feather and so delicious.
They really are so soft and light! I much prefer these to the crisp and crunchy ones. Thanks Suzanne 🙂
Those are simply gorgeous little treats!
They really are and not quite difficult to make either once you get the feel of how the dough should be. Thanks Kathyrn 🙂
I love amaretti cookies. They are so much easier to make than macaroons. I bet the blueberry adds a burst of sweetness. Wonderful recipe Marisa.
Ellie I agree, they are far less fussier then the French Macaron. These amaretti are little plump pillows of deliciousness and the blueberries really do elevate this cookie! Thanks so much 🙂
They look beautiful and I bet they taste beautiful, too! I love the Italian word for blueberries (which are actually native to North America, I believe) – mirtilli.
Hi Stella, they really are quite delicious!! Mirtilli does sound lovely does it not….I love the way it just rolls off the tongue! Thanks so much for dropping by 🙂
Gorgeous, Marisa. I love anything with almonds and have always loved amaretti cookies. The addition of blueberries looks fabulous and I bet tastes even better. Will have to try.
Tracy the blueberries truly elevate the more traditional amaretti cookie to a whole new level. Hope you get to try them and thanks so much for dropping by 🙂
Yummy take on the classic. I have never used dried blueberries before… must add it to my list!
Hi Annika, the dried blueberries are somewhat expensive but so worth it! I’ll be working soon on another recipe using the dried blueberries…fingers crossed 🙂
those are stunning! I love the crackles, the blueberries, the fact that you added honey and Amaretto… I seriously have to try making these.
Hi Liz, hope you get to try them its not a very fussy cookie and packs amazing flavors. Thanks for dropping by 🙂
These cookies look absolutely delicious! I will most definitely be making them. You are amazing Marisa! I love your write up and beautiful pictures.
Hi Cynthia, it is so nice to hear from you!! I hope you get to try them and if you have any questions please don’t hesitate. The ingredients are somewhat of a splurge but worth it in my opinion and thanks so much for the lovely compliment 🙂 xxx
Marisa, with Passover just around the corner, this is a terrific twist on a flourless cookie destined to give the traditional macaroons a run for their money.
Its certainly quite fun adding little twists to more traditional cookies and they’re really delicious with or without the blueberries. Thanks so much Paula 🙂
Does freezing them effect the texture? Thank you
Maria I’ve never tried freezing these so could not say for sure! They do however keep quite well in an airtight container for up to 5 days for optimal freshness! Hope this helps!