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 ¼ 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 ⅓ 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:
Amaretti Cookies
Ingredients
- 2 ½ c/240g blanched almond flour
- 6 tbsp/45g powdered sugar
- ⅔ 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
- 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 ⅓ 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.
Can i just beat 1 egg instead of the aquafaba?? I want gf but not necessarily egg free.
The flavor of this recipe was delicious, but I had some serious problems baking the cookies. The dough was SO sticky that it was almost impossible to roll into balls. As I was rolling, my hands were getting so sticky and covered in dough that it was difficult to roll small balls of dough. As they were baking, the cookies spread out a ton. I’m not quite sure what I did wrong. I followed the recipe exactly. I love the flavor of these cookies but I don’t think this recipe works. If you make any modifications to this recipe, I’d be willing to try again.