Amaretti Cookies

Try these naturally gluten-free chewy amaretti cookies that are traditional served with coffee. They can also be sandwiched with jam or ganache for an extra treat.

Tips & Variations:

• If you prefer not to use alcohol, substitute it for almond extract and a 1/4 teaspoon of water to give you the right consistency for rolling
• For this recipe, it’s best to use store-bought ground almonds.  If you’re located in the US, use blanched almond flour, the fine grainy kind, NOT the powder kind that’s like regular flour.
• If you like slightly chewy cookies, bake them for 13-15 minutes instead.

How to Make Amaretti Cookies:

Listed below are all the ingredients you will need:

• blanched almond flour
• powdered sugar
• granulated sugar
• aquafaba 
• salt 
• lemon zest
• amaretto liqueur
• powdered sugar 

Combine almond flour, powdered sugar, and granulated sugar in a medium bowl. Sift or whisk to break up any clumps and evenly distribute.

In a large metal or glass bowl beat aquafaba with salt using electric beaters or a stand mixer on medium high speed until soft peaks form, about 5 minutes.

Gently stir in lemon zest. Fold in almond flour mixture until completely combined.

Stir in amaretto. The dough will be sticky and soft, but possible to form into a ball.

Cover the dough and chill for at least 30 minutes, longer if it is a warm day.  Then preheat oven to 325°F and line baking sheets with parchment or silicon baking sheets.

Once dough is chilled, place powdered sugar for coating in a small bowl, and using a teaspoon, scoop heaping amount of the dough (about 2 tsp balls) and roll between your hands until a ball forms. 

Douse dough ball in powdered sugar until completely coated:

Place at least 2”/5cm apart on prepared baking sheets and repeat with the remaining dough.

Place baking sheet on a rack in the up 1/3 of the oven – the bottoms are prone to over cooking. Bake for 18-20 minutes, or until golden brown under the sugar.*

Allow to cool on the baking sheet for at least 5 minutes before moving to a cooling rack to cool completely. 

Store in an airtight container at room temperature for up to 5 days.

Looking for the perfect snack to go with your afternoon coffee? Try these:

• Vegan Coffee Cake
• Blueberry Scones
• Oatmeal Cookies

Amaretti Cookies

Vegan amaretti cookies are an eggless version of the Italian ‘amaretti They are soft and chewy on the inside and a touch crispy on the outside!

• Author: Lainey
• Yield: 35-40 cookies 1x
• Diet: Vegan

Scale 1x2x3x

Ingredients

• 2 ½ c/240g blanched almond flour
• 6 tbsp/45g powdered sugar
• 2/3 c/130g granulated sugar
• ½ c/120ml aquafaba (liquid drained from about 1 can)
• ¼ tsp/1g salt 
• 1 tsp/2g lemon zest
• 1 tbsp/15ml amaretto liqueur
• Powdered sugar to coat cookies (about 1 cup/115g)

Instructions

1. Combine almond flour, powdered sugar, and granulated sugar in a medium bowl. Sift or whisk to break up any clumps and evenly distribute.
2. In a large metal or glass bowl beat aquafaba with salt using electric beaters or a stand mixer on medium high speed until soft peaks form, about 5 minutes.
3. Gently stir in lemon zest. Fold in almond flour mixture until completely combined.
4. Stir in amaretto. The dough will be sticky and soft, but possible to form into a ball.
5. Cover the dough and chill for at least 30 minutes, longer if it is a warm day.  Then preheat oven to 325°F and line baking sheets with parchment or silicon baking sheets.
6. Once dough is chilled, place powdered sugar for coating in a small bowl, and using a teaspoon, scoop heaping amount of the dough (about 2 tsp balls) and roll between your hands until a ball forms. 
7. Douse dough ball in powdered sugar until completely coated:
8. Place at least 2”/5cm apart on prepared baking sheets and repeat with the remaining dough.
9. Place baking sheet on a rack in the up 1/3 of the oven – the bottoms are prone to over cooking. Bake for 18-20 minutes, or until golden brown under the sugar.*
10. Allow to cool on the baking sheet for at least 5 minutes before moving to a cooling rack to cool completely. 
11. Store in an airtight container at room temperature for up to 5 days.

Notes

*If you are baking 2 sheets at once, keep them in the upper portion of the oven as much as possible. Switch positions of the baking sheets at about 12 minutes of baking. Baking multiple sheets at once may cause baking to take longer.

Keywords: Vegan Amaretti Cookies, amaretti cookies