Amaretti Cookie Recipe

Crisp on the outside with a delightful chewy centre, this Italian Amaretti Cookie recipe is a classic gluten-free almond cookie.

Course Dessert

Cuisine Italian

Keyword Chewy Amaretti Cookies

Prep Time 40

Cook Time 12

Chilling Time 1

Total Time 52

Servings cookies

Calories 62kcal

Ingredients

For the Cookies

3/4 cup roasted almonds 120 grams
1/4 cup roasted hazelnuts 35 grams
1/2 cup granulated sugar 100 grams
pinch baking powder
1 large egg white beaten till frothy
1 teaspoon pure almond extract

For Rolling the Cookies Into

1/3 cup granulated sugar 65 grams

Instructions

Place both nuts in a food processor and grind to a very fine sandy consistency. Take care not to turn it into a nut butter.
In a medium sized bowl whisk together the ground nuts, granulated sugar and a pinch of baking powder. Set aside.
In a small, separate bowl, beat the egg white with a fork until frothy.
Stir the frothy egg white and almond extract with the nut mixture until well combined.
Cover with cling wrap and chill in the fridge for 1 hour.
Line a baking sheet with parchment paper and set aside.
Preheat oven to 350 degrees F.
Use a cookie scoop about 1¼ inches round to scoop up pieces of dough and shape them into a ball with your hands. If you don't have a cookie scoop, a well-rounded teaspoon will do.
Once you have 24 cookie-shaped balls, lightly roll them in granulated sugar and place them on the prepared, parchment-lined cookie sheet.
Bake in the preheated oven for about 12 to 15 minutes. (I bake mine for 12 minutes, for soft centres. Bake them a few minutes longer for crispier cookies)
When ready the cookies will look light brown in colour with crisp crackled tops.
Allow the cookies to cool on the pans placed over a cooling rack.

Notes

The cookie dough shouldn't be too sticky to roll with your hands but if you do encounter some stickiness simply dab your hands with a teeny bit of water and continue rolling and shaping the cookie dough.

Nutrition