Amaretti Cookies, Soft Italian Cookies
Soft Italian amaretti cookies with a tender center, a snowy crackle, and warm almond. A simple winter cookie made from whipped egg whites and almond flour.
Servings 20 22
Calories 108kcal
Equipment
- Stand Mixer or hand mixer. Whip the egg whites until stiff and glossy.
- cookie scoop (1 tbsp., #60) Keeps the dough portions consistent in size.
- 2 baking sheet For baking the amaretti cookies evenly.
- parchment paper or silicone mat. Prevents sticking.
- mixing bowls For folding the almond flour and sugar into the whites.
- cooling rack Lets the cookies cool without softening on the bottom.
Ingredients
- 4 (120 g) egg whites
- 2½ cup (250 g) superfine blanched almond flour
- ½ cup (100 g) granulated sugar
- 2 tsps (10 ml) almond extract
- 1 cup (120 g) confectioners' sugar for coating
Instructions
- Preheat the oven to 350°F (177°C) and line two sheet pans with parchment paper.
- In the bowl of a stand mixer, whip the egg whites on high speed until stiff peaks form. The mixture should look glossy and hold its shape when the beaters lift.4 (120 g) egg whites
- Fold the almond flour, granulated sugar, and almond extract into the whipped egg whites. Work gently to keep the structure the whites provide while creating a smooth, cohesive dough.2½ cup (250 g) superfine blanched almond flour, ½ cup (100 g) granulated sugar, 2 tsps (10 ml) almond extract
- Scoop heaping tablespoons of dough and roll each portion between your palms to form even balls. Coat each one thoroughly in confectioners' sugar and place them on the prepared sheet pans, leaving space between them for spreading.1 cup (120 g) confectioners' sugar
- Press the tops lightly with your fingertips to create a slightly flattened surface. This helps the classic crackle pattern form as they bake.
- Bake for 18 to 20 minutes, or until the cookies are lightly golden and the tops have split into soft, powdered ridges.
- Cool the cookies on the sheet pan for a few minutes, then transfer them to a wire rack to cool completely. This helps them set without losing their tender centers.
Notes
- Don’t rush the whites. Let them whip until they’re glossy and certain. Soft peaks won’t hold the structure, and the cookies will lose that tender rise in the center.
- Fold gently to keep the air in the dough. This is what creates the soft center.
- Superfine almond flour gives the cookie its plush texture. Coarser grinds make them dense.
- Coat the dough generously in confectioners' sugar. The snowy shell helps the crackles form.
- Press the tops with a light touch. Too much pressure can flatten the cookies.
- Watch for pale gold edges to know they’re done. Color is more reliable than timing.
- Let them cool before stacking. Warm amaretti cling to each other.
Nutrition
Serving: 20g | Calories: 108kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 10mg | Potassium: 52mg | Fiber: 1g | Sugar: 9g | Calcium: 28mg | Iron: 1mg