Why This Recipe Works
Super simple to make; you might want to double the recipe. They don’t last long in my house. You’ve been warned! There are so many different versions of this cookie. But this is our favorite! We find it full of almond flavor and perfect in texture. My Italian aunts agree, even though they didn’t have a family recipe to pass down. The cookie itself is heavenly. That crunchy exterior and that soft interior are so amazing. Then that sweet almond flavor comes bursting in. Man, it is paradise in a cookie! If you’re a fan of Italian cookies, you also need to check out our Italian ricotta cookies, Italian sesame cookies, and amazing Italian fig cookies.
How To Make Soft Amaretti Cookies
Preheat the oven to 325 degrees. Line two baking sheets with parchment paper and set aside. In a medium bowl, whisk the almond flour and granulated sugar together. In a large mixing bowl, whisk the egg whites and cream of tartar until they form soft peaks. (This is easiest done with a handheld electric mixer.) Whisk in the amaretto liqueur and almond extract just until combined. Fold the dry ingredients into the egg white mixture until they are combined, and a dough starts to form. Place the powdered sugar in a small bowl. Using a small cookie scoop, make 1-inch balls of dough. Then roll the dough ball in the powdered sugar just to coat it. Place on the prepared baking sheets about an inch and a half apart. Bake for about 25 minutes or until the bottoms are lightly golden and the tops of the cookies start to crack. Cool on the pan for about 4-5 minutes, then move to a wire rack to cool completely. Pull an espresso shot and enjoy these divine crispy yet chewy Amaretti cookies. These Italian almond cookies are perfect at any time of the year too. They aren’t just for enjoying during the holidays.
Tips
Be sure to measure the almond flour as you would regular flour. Spoon and swoop level.When folding the egg whites with the almond flour you don’t have to be too gentle. Don’t worry the egg whites won’t completely deflate.This cookie dough can be sticky. You can dust the palms of your hands with powdered sugar to prevent them from sticking to your hands too much.Know your oven. My new oven tends to cook hot, so I have to watch these cookies closely. Don’t overbake!
