cookies

Soft Amaretti Cookies

October 19, 2021 by Marisa 2 Comments

One of the easiest cookies you’ll ever make are these amaretti morbidi, Soft Amaretti Cookies made with almond flour. They’re absolutely delicious! Addictive! And gluten free too!

As friends and family know me well, I have a love affair with cookies! But you’ve probably noticed from all the yummy cookie recipes here on the blog.

So when my dear friend Franca generously offered to share her Italian amaretti morbidi recipe with us, morbidi meaning soft, I was quite thrilled to bring it to life here on the blog.

Friends, they’re exquisite!

Right after biscotti, Italian almond cookies are a favourite indulgence of mine! So much so, that you’ll find quite a few recipes here on the blog. And all have that unmistakable almond flavored bite!

The ones you see here today are similar in taste to these chewy amaretti made with finely ground almonds and hazelnuts, but the texture differs between the two. Because, almond flour renders cookies way softer than home ground almonds.

I would have to compare them to my soft blueberry amaretti cookies. In both taste and texture, they’re very much alike. However, the honey in the blueberry amaretti recipe gives them that little extra softness. Almost a melt-in-your-mouth softness!

All you’ll need are a 4 ingredients to bake these sweet morsels. As shown in the photo above.

almond flour
eggs
sugar
almond extract

Well, 5 if counting the sliced almonds used for garnishing!

So let’s get started!

How To Make Soft Amaretti Cookies

You can make these amaretti cookies using a hand held mixer or a stand mixer with the paddle attachment. But if you don’t have either, all you’ll need is a large bowl to mix the ingredients in and a sturdy wooden spoon.

Step 1: Place the eggs and sugar with the almond extract in a large bowl. Beat the ingredients together on low speed until combined.

Step 2: Slowly, beat in the almond flour on low speed, until the ingredients are well incorporated.

You’ll have a soft but fairly firm dough, ready to be shaped into small cookie dough balls.

So have your baking sheets ready and lined with parchment paper. And preheat your oven!

Let’s get rolling…but first, see the image below with the small cookie scoop! It’s one and a quarter inch round in diameter and will give you perfectly shaped almond cookies!

The trick is to compact the dough really well in the hollow scoop. And once the dough is released simply round it with the palm of your hands. You’ll get a consistent size in every cookie ball.

If you don’t have a small scoop, a teaspoon will do. But, you’ll need to use your hands to compact the dough tightly so they hold their rounded shape.

Step 3: Roll the dough balls in granulated sugar while turning to coat all over. Then, top with two sliced almonds if using.

If you prefer, you can also top with a whole almond instead of the sliced ones.

Step 4: Transfer the cookies to your parchment lined cookie sheet and bake for approximately 12 to 14 minutes.

Remove the cookies from the oven when they’re pale golden in colour. And take care not to let the bottoms darken too much!

Allow the cookies to cool completely before lifting them from the pan because they’re very fragile while still warm.

Can Amaretti be Frozen?

These cookies are great for planning ahead as they freeze quite well. But you’ll need to take care when stacking them in your freezing container. Because, the sliced almonds can easily snap off.

So it’s best if you freeze them in one single layer as much as possible.

You can still bite through them straight out of the freezer. They’ll be soft but chewier. However, a half hour or so at room temperature will restore them to a softer texture.

Baker’s Note:

Instead of sliced almonds you can top these cookies with whole almonds. Skin on or blanched.

You can also top each cookie with either green or red glazed cherries sold in jars to add a festive holiday appeal.

Or simply leave them unadorned if you so wish.

Happy Baking dear friends!

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2.67 from 3 votes

Soft Amaretti Cookies

These soft amaretti cookies are made with almond flour and are so incredibly delicious. You'll only need 4 ingredients to make these easy, gluten free almond flavored cookies.

Prep Time40 mins

Cook Time12 mins

Course: Dessert

Cuisine: Italian

Keyword: Soft Amaretti Cookies

Servings: cookies (approximately)

Calories: 84kcal

Equipment

Stand mixer or hand held mixer
Mixing bowl
Three baking trays
Parchment paper
Cookie scoop (1¼ inch size)
Rubber spatula

Ingredients

Ingredients For Soft Almond Cookies

3 large whole eggs
1½ cups granulated sugar
1 tablespoon pure almond extract
4 cups almond flour
1/2 cup sliced almonds for garnish optional

For Rolling The Cookies

1/2 cup granulated sugar

Instructions

Making Soft Almond Cookies

Preheat oven to 350 degrees F.
Line cookie sheets with parchment paper
In the bowl of a stand mixer and with the paddle attachment, beat together the eggs, sugar and almond extract on low speed until incorporated.
Slowly beat in the almond flour until well incorporated.
Use a 1¼ inch cookie scoop or a scant teaspoon size to scoop out and shape the dough into small round shapes.

Rolling The Cookies In Sugar

Place a 1/2 cup of granulated sugar in a small round bowl.
Roll the cookie balls in the granulated sugar, turning to coat all over.
Place the sugar rolled cookies on the prepared parchment lined cookie sheet. (Space 2 inches apart)
Top with sliced almonds if using.
Bake for approximately 12 to 14 minutes or until pale golden in colour. (mine were ready after 12 minutes)
Allow to cool before removing the baked cookies from the baking tray. (they're very delicate)

Nutrition

Almond Biscotti with Pineapple and Coconut

June 18, 2021 by Marisa 47 Comments

An incredibly easy recipe for Almond Biscotti with Pineapple and Coconut.

These popular twice baked cookies are topped with a drizzle of melted white chocolate and a generous sprinkle of sweetened shredded coconut. Just because we all need a little indulgence once in a while!

This almond cookie recipe was inspired by a tropical themed party my daughter held years back when celebrating a milestone birthday.

She had opted out of a traditional birthday cake and instead requested mini vanilla cupcakes with a buttercream frosting and chocolate cream cheese cake pops, dipped in yellow candy melts.

I had also made dozens of the these light and crumbly biscotti, studded with sweetened flaked coconut, diced crystallized pineapple and chopped roasted almonds. Truly wonderful flavors of the tropics in every bite!

This recipe was posted way back in January of 2016 and just recently, I decided to refresh and update the photos and add new content.

They’re wonderfully easy to make and no stand mixer is required.

Just two bowls! One for stirring the dry ingredients and the other for whisking the wet ingredients.

You’ll be working with a firm cookie dough but still sticky so do flour your hands and work surface.

Also make sure your cookie sheet is ready and nearby to quickly transfer the rolled logs effortlessly. And don’t worry if it’s a less then perfect log because it will spread anyhow during the first baking.

Let’s get started!

How to Make Almond Biscotti with Pineapple and Coconut

Step 1: Place the flour, baking powder, salt, chopped almonds, shredded coconut and pineapple pieces in a large bowl. Stir to combine.

You can use a very sturdy whisk but a wooden spoon works better.

Step 2: Place the sugar, oil, eggs, vanilla and almond extracts in a separate large bowl. Whisk till combined.

Step 3: Stir the wet ingredients into the flour mixture until thoroughly combined.

Step 4: Transfer the dough onto a work surface and divide the dough into 2 equal portions.

Have ready nearby a parchment lined cookie sheet.

Step 5: Roll and shape the dough into 12 inch logs on a lightly floured work surface. Carefully transfer the logs on the prepared baking sheet.

Step 6: Brush the top and sides of the logs with the beaten egg white and bake in preheated oven for 30 minutes.

When ready, after the first bake, the cookie logs should feel firm to the touch.

Allow the logs to cool for 15 minutes before slicing and baking a second time.

Step 7: Slice the logs into 1/2 inch pieces and return the sliced biscotti to the baking sheet, standing upright for even baking. (Check below on how to slice biscotti)

Return to the oven and bake an additional 15 minutes.

These twice baked cookies are wonderful all on their own. But for a little extra indulgence, I like to drizzle the tops with melted white chocolate and a generous sprinkle of sweetened flaked coconut.

They have all the makings of a delicious and over the top cookie with the flavours of the tropics!

How To Slice Biscotti

I am often asked how to get ends that don’t break off while slicing. Here are my tips and tricks!

Allow the cookie logs to cool 15 minutes before slicing. They’re much more pliable to a sharp knife while still warm.
Point the tip of the sharp knife down and slice in one fluid motion. This always works best for me. And because these tropical biscotti are not the rock hard variety I don’t use a serrated knife.
Also, because the pineapple pieces stick to the knife, I wipe the knife with a damp cloth between each slice. This way you’re assured clean and even neat slices.

How Long Do Biscotti Keep?

Although they will keep well in an airtight container for up to two weeks they will disappear oh so quickly!

Happy Baking!

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No ratings yet

Tropical Biscotti

A crisp and light biscotti with the sweet flavors of the tropics.

Prep Time20 mins

Cook Time45 mins

Restine time15 mins

Course: Biscotti

Cuisine: Italian

Keyword: Almond Biscotti with Pineapple and Coconut

Servings: pieces

Calories: 159kcal

Author: Marisa

Ingredients

2 cups of all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup roasted almonds, coarsely chopped
1/2 cup sweetened flaked coconut
2/3 cup chopped crystallized pineapple
1/2 cup olive oil
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 beaten egg white For brushing logs before baking

Topping

1/2 cup pure white chocolate chips melted
3/4 cup sweetened flaked coconut

Instructions

Preheat oven to 325*
Line a baking sheet with parchment paper.
In a medium sized bowl, stir together the flour, baking powder, and salt with the chopped almonds, coconut and pineapple pieces.
In a separate bowl, whisk together the olive oil, granulated sugar, eggs and both extracts.
Stir the wet ingredients into the flour mixture until thoroughly combined.
Transfer the dough onto a lightly floured work surface and divide equally in half.
With lightly floured hands and work surface, roll each half into a log about 12 inches long .
Transfer the logs to the prepared cookie sheet and brush the top and sides with the beaten egg white.
Bake for 30 to 35 minutes, until the logs are golden brown and firm to the touch.
Let the logs cool for 15 minutes.
Transfer the logs one at a time onto a cutting board and slice diagonally into 1/2 inch pieces.
Return the sliced biscotti to the baking tray, laying them upright.
Place the tray back into the oven and bake for an additional 15 minutes.
Let the biscotti cool completely before topping with the melted chocolate and coconut.

Melting Chocolate For Topping

Melt the chocolate chips in a microwave safe bowl while stirring at 15 second intervals so that it doesn't scorch.
Either brush or drizzle the melted chocolate over top of biscotti and sprinkle with shredded coconut.
For easier drizzling, you can thin out the chocolate with a neutral tasting vegetable oil. About a teaspoon at a time til you achieve a consistency you like.

Nutrition

Lemon Ricotta Cookies

May 14, 2021 by Marisa 28 Comments

Soft and cake-like Lemon Ricotta Cookies made with a quick lemon infused sugar. These fragrantly bright Italian cookies are dipped in a lemon glaze for a delightful all around citrus scent.

They’re incredibly easy to make and you can top them with sprinkles of your choice to suit just about any holiday or other special occasion.

These cookies made with ricotta are extremely popular in Italian households. Especially around the holidays with each family having their own unique way of decorating these lemon flavoured cookies.

They’re inspired by Canadian Living Magazine’s Ricotta Cookies from a holiday issue. I’ve made a few switch ups which will definitely appeal to all lemon lovers.

To achieve an all around citrus taste in the cookie dough, I added lemon zest and made a quick lemon sugar by pulsing together the lemon zest with the granulated sugar in my mini food processor. It’s the same technique I use when baking batches of Ciambelle Cookies as well!

Alternately, if you don’t have a food processor you can skip this step. And simply beat together the butter and sugar with the lemon zest.

I also omitted the baking soda altogether and increased the baking powder from 1/4 teaspoon to a full teaspoon. This yielded a plumper cookie which did not spread out much and does not flatten out. They resembled these perfect little round soft and fluffy pillows.

Also for uniformly round cookies I used a 1 1/2 inch round cookie scoop but you can just as easily measure the dough out with a rounded tablespoon.

I opted out of the cream cheese icing and decided to make a luscious lemon glaze.

They’re extremely soft to the bite, much more so than my Tarallucci al Limone. And they also have a very cake-like texture full of lemon flavour which are sure to appeal to all you die hard cookie fans!

How To Make Lemon Ricotta Cookies

1. Pulse together the lemon zest and sugar together in a food processor for about 1 minute. This technique infuses the sugar granules with the citrus scent.

2. Place the lemon sugar and the softened butter in a large mixing bowl.

3. With an electric mixer, beat together the butter and sugar until fluffy.

4. Add in the egg, ricotta cheese and vanilla extract

4. Beat together until well combined.

5. Add in the sifted dry ingredients consisting of flour, salt and baking powder. And stir the dry ingredients into the ricotta mixture.

6. Scoop out approximately 1 tablespoon of cookie dough onto a parchment lined baking sheet while spacing the cookies 2 inches apart. (use a 1.5 inch small scoop or a tablespoon)

7. Bake in a preheated oven for about 12 to 14 minutes. Remove from the oven when pale yellow in colour with golden bottoms. Then simply transfer the cookies to a wire rack and allow to cool completely before glazing.

Lemon Glaze For Cookies

This is a simple dairy free lemon glaze consisting of powdered sugar, also known as icing or confectioner’s sugar. And with both the juice and zest of a lemon.

You may need an extra lemon for juicing if your first one does not give out enough juice.

Simply add the powdered sugar, juice and zest in a medium bowl. Use a whisk to thoroughly combine the ingredients until smooth in appearance with no lumps.

You can customize the thickness of the lemon icing or glaze to your taste. Adding less lemon juice to the icing sugar will result in a thicker glaze. Or, if you prefer a thinner glaze try adding a little more lemon juice.

Do keep in mind though that these cookies absorb quite a bit of the icing, especially a day after. So if you want that white glazed appearance make sure the icing is not overly thin.

Can You Freeze Lemon Ricotta Cookies?

I had full intentions to test out whether these ricotta cookies would freeze well because I’m all for baking ahead during the holidays.

However, they lasted 1 full day in my freezer because greedy hands quickly devoured the cookies! They’re that delicious!

Here is what I recommend!

If baking and freezing ahead do freeze the cookies without the lemon glaze.
Thaw and then glaze the cookies the same day you plan to serve them for best appearance.

How to store Italian Ricotta Cookies

Store the cookies in an air tight container and keep in a cool dark place.
They’ll be at their freshest for about 5 days
Or freeze unglazed cookies and then defrost and glaze them on the day you plan to serve them.

Bake them today and tag @marisasitaliankitchen on Instagram so I can see your creation!

This recipe was originally posted Nov 13, 2017 and republished May 14, 2021 with updated content and photos.

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4 from 4 votes

Lemon Ricotta Cookies

These classic Italian Ricotta Cookies are extremely soft and cake-like in texture. They're dipped in a lemon glaze and topped with golden non-pareils.

Prep Time30 mins

Cook Time14 mins

Course: Dessert

Cuisine: Italian

Keyword: Lemon Ricotta Cookies

Servings:

Calories: 115kcal

Author: Marisa

Ingredients

For The Cookie Dough

1 cup granulated sugar
zest from 1 lemon
1/2 cup unsalted butter softened
1 large egg
8 ounces whole milk ricotta cheese
1 teaspoon pure vanilla extract
2 cups all purpose flour
1/2 teaspoon salt I used fine sea salt
1 teaspoon baking powder
sprinkles or nonpareils for decorating

For The Lemon Glaze

2 1/2 cups icing sugar
zest from 1 lemon
4 to 5 tablespoons of freshly squeezed lemon juice

Instructions

Preheat the oven to 350 degrees F.
Line 3 cookies sheets with parchment paper as this will make for easy release of the cookies and set aside.
Pulse the granulated sugar with the lemon zest in a food processor for about 1 minute so as to infuse the sugar with the lemon scent.
Place the lemon sugar and the softened butter in a large bowl and beat until fluffy.
Beat in the egg, ricotta cheese and the vanilla until well combined.
In a medium sized bowl whisk together the flour, salt, baking powder and stir this into the ricotta mixture.
Using a small cookie scoop of about 1 1/2 inch in size, scoop out the dough onto the prepared baking sheet, spacing them about 2 inches apart so that they have room to expand. Or simply measure out a heaping tablespoon if you don't have a cookie scoop.
Bake in the preheated oven for about 12 to 14 minutes or until the bottoms are golden in color.
Transfer to a wire rack to cool completely and in the meantime prepare the lemon glaze.
FOR THE LEMON GLAZE
Place the icing sugar and lemon zest in a medium sized bowl and whisk in the lemon juice 1 tablespoon at a time, until a desired consistency is achieved.
Dunk the top of the ricotta cookies into the lemon glaze and place on a wire rack with a tray underneath to catch any drippings.
Sprinkle with nonpareils of your choice and then allow the lemon glaze to set before serving.

Nutrition

Italian Bocconotti Cookies

March 10, 2020 by Marisa 38 Comments

These Italian Bocconotti Cookies are seductive little morsels with their scalloped buttery shells and a lovely fig jam cocooned within.

All that’s needed is a light dusting of powdered sugar before serving and then simply relax in your comfy chair with a hot cup of tea while nibbling on these dainty treats.

There are so many variations of these cute bocconotti cookies, which easily translates to “small bites.” And they’re aptly named I might add for these two bite morsels.

They’re more commonly served during Christmas with a chocolate and nut filling, much like the bocconotti abruzzesi or even the bocconotti calabresi from southern Italy.

However in my opinion when a cookie is as seductive in appearance and taste as these jam filled pastries, well any day of the year is a good day to bake them!

As I’m sure you’ll all agree when you try them out for yourselves!

Ingredients for Bocconotti Cookies

All you’ll need are a few staple ingredients which I’m sure you already have on hand, such as:

Flour
Sugar
Butter
One egg
Baking powder
Salt (just a pinch)
Your favourite jam

Oh Yes! And one mustn’t forget the scalloped baking tins of approximately 2 inches in diameter. However, if you can’t find any then simply use 2 inch round mini muffin tins. This would work as well.

If you’ve never worked with a pastry dough before, you’ll be happy to know that your food processor will be doing most of the work here.

Once the ingredients are blended together and has the appearance of very coarse crumbs, you’re then ready to transfer the dough onto a work surface.

Then there’s a gentle kneading of the dough by hand so that it all comes together in a cohesive ball and this generally takes about 1 minute.

Allow the dough to chill in the fridge for about 1 hour for easy handling and shaping.

Pretty simple, right?

How To Shape Bocconotti Cookies

Once the dough has been chilled and your ready to assemble the cookies…the fun begins!

Set an hour of your time to shape out and assemble the bocconotti.

When your tins are well greased, break off a tablespoon of dough at a time and form into a ball.

Press the shaped dough ball into the mini tart mold and up against the edges.

Any excess can be trimmed using a butter knife.

Fill the tartlets with your jam and then use another piece of dough to shape and form the tops.

Once all assembled and ready for the oven, in they go for about 18 to 20 minutes or until a beautiful golden brown!

You’ll have the most enticing aromas wafting thorough your kitchen and beckoning family members in.

Then a simple light…or generous dusting of powdered sugar to finish them off and enjoy!

As you can see the cookies released beautifully from their tins but this time around, I had 2 cookies that were too stubborn to un-mold. In which case you can simply scoop it out with a spoon!

Also, one bocconotti had no top because I was over generous with the cookie dough when topping a few others. But no matter because it was just as yummy!

How to Prep Bocconotti Tins

You’ll want to work with well greased tin molds.

I used a Wilton product called “Cake Release” and I squeeze out a small amount in my baking tins.

Then using a pastry brush I coat the bottom and sides of the tin mold.

A pastry brush is indispensable in getting through the crevices of the mold.

Although I used a fig jam you can just as easily replace it with any flavour you prefer. Nutella would also be a wonderful choice here!

Show your family or friends some love this weekend with these easy to make Italian Bocconotti Cookies!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

This recipe was originally published March 2, 2018 and republished March 10, 2020 with updated photos and content.

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3.34 from 6 votes

Italian Bocconotti Cookies

These Italian Bocconotti Cookies are seductive little morsels with their scalloped buttery shells and a lovely fig jam cocooned within.

Course: Dessert

Cuisine: Italian

Keyword: Italian Bocconotti Cookies

Servings:

Author: Marisa

Equipment

24 mini tart tins or mini muffin tins of 2 inches in diameter

Ingredients

FOR THE PASTRY
2 cups all purpose flour
1/2 cup of granulated sugar
1 teaspoon baking powder
pinch of salt
3/4 cup chilled butter cubed
1 large egg
1 teaspoon grated orange zest
Icing sugar powdered sugar for dusting.
24 mini tart tins or mini muffin tins 2 inches in diameter
FOR THE FILLING
3/4 cup fig jam approximately

Instructions

Place the flour, sugar, baking powder and salt together in a food processor and pulse for a few seconds to combine the ingredients.
Add the chilled cubed butter and pulse the mixture together, just until you achieve coarse crumbs.
Whisk together the egg with the grated orange zest in a small bowl and add this egg mixture to the food processor.
Blend in the food processor until half of the dough mixture has come together then transfer to a work surface and keep kneading gently by hand until the dough has formed a ball.
Wrap the pastry dough in cling wrap and chill for 1 hour.
When ready to assemble the pastries, grease well 24 mini tart molds or use mini muffin pans.
Break off a tablespoon of dough and form into a ball then take the ball of dough and press it into the mini tart mold and up against the edges.
Trim off any excess with your fingers or the dull side of a knife. (I find fingers work best)
Repeat with the remaining molds.
Fill each tartlet with about a teaspoon of jam.
Take another tablespoon of dough, form into a ball and with the palm of your hands press it between two sheets of cling wrap.
Place the flattened disks over the jam filled tartlets and press the dough around the edges of the mini molds to seal and then cut off any excess dough.
The excess dough can be reused to form more tops if needed.
Place the mini tartlets on a baking sheet and bake in a preheated oven at 350 degrees F for about 18 to 20 minutes or until a lovely golden brown.
Allow the bocconotti to cool before dusting with icing sugar.
Brew a cup of coffee or tea and enjoy!

Soft Blueberry Amaretti Cookies

June 18, 2019 by Marisa 30 Comments

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!

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5 from 1 vote

Soft Blueberry Amaretti Cookies

Gluten free Soft Blueberry Amaretti Cookies scented with amaretto di Saronno liqueur, studded with reconstituted dried blueberries and coated in icing sugar.

Prep Time50 mins

Cook Time15 mins

Course: Dessert

Cuisine: Italian

Keyword: Soft Blueberry Amaretti Cookies

Servings: 1/2 dozen

Author: Marisa

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.

Notes

Reconstitute dried blueberries by placing them in a small bowl and pour just enough hot water to cover and then let stand for about 15 minutes. Most of all, allow to drain well before proceeding with the recipe.

cookies

How To Make Soft Amaretti Cookies

Can Amaretti be Frozen?

Baker’s Note:

Soft Amaretti Cookies

Equipment

Ingredients

Ingredients For Soft Almond Cookies

For Rolling The Cookies

Instructions

Making Soft Almond Cookies

Rolling The Cookies In Sugar

Nutrition

How to Make Almond Biscotti with Pineapple and Coconut

How To Slice Biscotti

How Long Do Biscotti Keep?

Tropical Biscotti

Ingredients

Topping

Instructions

Melting Chocolate For Topping

Nutrition

How To Make Lemon Ricotta Cookies

Lemon Glaze For Cookies

Can You Freeze Lemon Ricotta Cookies?

How to store Italian Ricotta Cookies

Lemon Ricotta Cookies

Ingredients

For The Cookie Dough

For The Lemon Glaze

Instructions

Nutrition

Ingredients for Bocconotti Cookies

How To Shape Bocconotti Cookies

How to Prep Bocconotti Tins

Italian Bocconotti Cookies

Equipment

Ingredients

Instructions

What are Amaretti cookies made of?

The Legend of the Amaretti cookie

How to make Soft Blueberry Amaretti cookies

Soft Blueberry Amaretti Cookies

Ingredients

Instructions

Notes

***How to make Soft Blueberry Amaretti* *cookies***