Amaretti Cookies Italian Almond Cookies, only four ingredients makes these a fast and easy Cookie Recipe. Gluten and Dairy Free too!
I have made Christmas Cookies for me, Shortbread and Coconut Jam Squares, I have made Christmas Cookies for my daughters, Chocolate Sugar Cookies and Whipped Shortbread (they are in the freezer waiting for you).
And now I have made Cookies for the Italian, Amaretti Cookies or also known as Italian Almond Cookies.
My husband is an absolute Nut lover. He has even planted a few nut trees, Hazelnut and Walnut to be exact. He adores Christmas just so he can sink his teeth into some Torrone.
Amaretti Cookies are basically found in all of Italy, meaning they are found in every Region. Although every region makes them a little different. Some let the dough refrigerate for 24 hours and some add an Almond Liqueur. Some use icing sugar and some granulated sugar.
Amaretti Cookies Italian Almond Cookies
I did neither, I made a simple recipe that caught my eye and that I made a few times to get it just the way the Italian liked it. And by the way I used granulated sugar. These Amaretti are a crispy on the outside and chewy on the inside type of cookie.
It is so quick and easy that if you have unexpected guests arrive this holiday Season you could slip into the kitchen, whip them up and no body would notice you gone. Ok maybe a bit of an exaggeration!
But these Amaretti do come together very quickly. Just add the whole almonds, some people roast them first, I didn’t but my almonds were really fresh. Then grind them fine with the sugar. I didn’t grind them too fine, my husband likes a bite to them.
Add the egg whites and this is where it makes all the difference, use medium eggs not large or small. You want a nice compact mixture, and don’t forget a half teaspoon of almond flavouring.
The first time I used large eggs and the mixture was a little runny, it worked, but the mixture with the medium egg whites was better.
Sprinkle with a little sugar before baking and there you have a delicious Italian Christmas Cookie, gluten and dairy free too! Enjoy!
- 2/3 cup + 1/4 cup whole almonds** 130 grams
- 1/2 cup sugar 100 grams
- 2 medium egg whites
- 1/2 teaspoon almond extract 2.10 grams
Pre-heat oven to 340°F (170° celsius). Line cookie sheets with parchment paper.
In a food processor add almonds and sugar and pulse for 20 seconds until mixture is very crumbly. Then add egg whites and almond flavouring again pulse for 30 seconds until mixture comes together.
Place a teaspoon full of mixture on cookie sheets, leave space between each addition, sprinkle with granulated sugar and bake for approximately 15 -20 minutes until golden. Let cool completely, sprinkle with icing sugar if desired. Enjoy!
**Place almonds in a single layer on a baking sheet and bake for 10-15 minutes at 350°F (180°C). (mix a couple of times while in the oven) Let cool 20 minutes before grinding.