Chewy Italian Amaretti Cookies
Crispy outside, chewy inside, and suspiciously easy to “taste-test” until the plate is empty. Egg whites, almond flour, sugar, vanilla, and a splash of Amaretto team up for the most snackable, naturally gluten-free cookie you’ll bake this month.
EQUIPMENT (PAID LINKS)
- Mixer
- Baking sheets
- Parchment paper or silicone mats
- Cooling rack
Ingredients
- 3 large egg whites about 3–3.25 oz total
- 3 cups blanched almond flour fine and grainy, not powdery
- 1 ½ cups minus 1 tablespoon granulated sugar
- ¼ teaspoon vanilla extract
- 2 tablespoons Amaretto liqueur
- 3 –4 tablespoons granulated sugar for rolling
- 3 –4 tablespoons powdered sugar for rolling
Instructions
- Preheat & Prep: Heat the oven to 325°F convection (fan) or 350°F conventional. Line two baking sheets with parchment or silicone mats.
- Whip Egg Whites: Beat the egg whites with a mixer to stiff peaks—when you lift the whisk, the peaks stand tall without drooping.3 large egg whites
- Fold in Dry Mix: Gently fold in the almond flour, granulated sugar, and vanilla until evenly combined and sandy-thick.3 cups blanched almond flour, 1 ½ cups minus 1 tablespoon granulated sugar, ¼ teaspoon vanilla extract
- Add Amaretto: Stir in the Amaretto a little at a time until you have a thick, very sticky paste that can be rolled into balls.2 tablespoons Amaretto liqueur
- Roll in Two Sugars: Put the rolling sugars in two shallow bowls. Scoop walnut-sized portions, roll into balls, coat first in granulated sugar, then in powdered sugar, and place on the sheets with a little space between.3 –4 tablespoons granulated sugar, 3 –4 tablespoons powdered sugar
- Flatten Slightly: Press each ball gently with a fingertip; small edge cracks are perfect.
- Bake to Chewy: Bake 15 minutes until lightly golden, crackly outside, and soft-chewy in the center (they’ll puff and settle slightly).
- Cool & Store: Cool 5 minutes on the sheet, then move to a rack. Store airtight at room temperature up to 1–2 weeks (realistically: a few days).