Amaretti Cookies
Chewy-centered Italian almond cookies with a delicate macaroon texture and crispy, crackled exterior. These elegant treats require just five ingredients and deliver authentic flavor in under 30 minutes.
- Total time
- 25 min
- Servings
- 12
- Calories
- 185
- Protein
- 4g
Ingredients
- 200 g blanched sliced almonds
- 200 g granulated sugar
- 2 whole large egg whites
- 1 teaspoon almond extract
- 50 g powdered sugar
Instructions
- 1
Preheat your oven to 325°F. Line two baking sheets with parchment paper.
- 2
Pour 200g blanched sliced almonds into a food processor and pulse until finely ground — you want the texture of coarse sand, not almond butter. This usually takes 8-10 pulses. Transfer to a small bowl.
- 3
In a medium bowl, whisk together 2 large egg whites using a fork until they're foamy and slightly thickened, about 1 minute. The whites should be bubbly and pale, not stiff peaks — you want them to hold moisture for the cookie batter.
- 4
Add 200g granulated sugar and 1 teaspoon almond extract to the egg whites. Fold gently with a rubber spatula until the sugar begins to dissolve and the mixture looks glossy and slightly ribbony, about 30 seconds — do not overmix.
- 5
Fold the ground almonds into the egg white mixture in two additions, using gentle strokes with your rubber spatula until just combined. The batter should be sticky and spoonable but still hold a shape. Do not beat or stir — folding preserves the light, airy texture.
- 6
Spread 50g powdered sugar in a small shallow bowl or plate. Working with one spoonful at a time, scoop the batter using a small cookie scoop or rounded teaspoon and gently roll it in the powdered sugar to coat evenly. Place each ball 2 inches apart on your prepared baking sheets — you should have about 24 cookies total.
- 7
Bake at 325°F for 12-14 minutes. The cookies are done when the tops are pale golden and have a delicate, crackled surface, and the edges just begin to turn light brown. They will still feel soft and slightly damp to the touch — this is exactly right. The texture firms up as they cool.
- 8
Let the cookies cool on the baking sheet for 5 minutes — they will firm up slightly but remain tender. Transfer them to a wire rack using a thin offset spatula and cool completely for 15 minutes. Serve at room temperature. Store in an airtight container for up to 5 days.
Tools you’ll need
- baking sheets
- parchment paper
- food processor
- small bowl
- medium bowl
- fork
- rubber spatula
- small cookie scoop or teaspoon
- shallow bowl or plate
- wire rack
- thin offset spatula
- oven thermometer (optional but recommended)
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