These cookies are absolutely delicious and they couldn't be easier!
They are also gluten-free and added fat-free! And other than egg whites no-dairy! The shocker...They are the best cookies I have ever made or eaten!
This cookie has a nice crunchy exterior, while maintaining a yummy soft interior, almost like a meringue, but not.
A little background on how I came upon these gems... I have a dear friend who knows just how much I bake. She also knows I love a good challenge. She has frequently brought me bakery items from some of her favorite patisseries, for one, to share the yumminess, and for two because she knows I will geek all out on tasting and re-creating the tasty morsels. So, she recently discovered a new Italian bakery in town, that has provided me with tons of inspiration!
First with a lemon polenta cookie, or cornmeal cookie, that I quickly recreated and enjoy,(recipe for that to come) Then, with an Italian breakfast cookie. I loved them both!
I began researching different styles of baking Italian cookies because I have to know. Yes, I'm that person.
Surprisingly, to me, she never brought me an Amaretti Cookie. I was kind of disappointed because my parents have traveled to Italy many times and mentioned how delicious they were.
So, as is my way, I started researching them. When I say research, I mean that I read tons of recipes and methods and usually watch every video I can find!
From that, I use my favorite methods and ingredients with what I believe will bring about the best results. One thing I can tell you is I loved watching all the Italian"Nonna's"(grandma to most of us)! They are priceless. I trust Nonna's recipes any day over a newer, quicker, or updated version.
As with most good recipes, this recipe has as many versions as there are villages in Italy. I think that’s what I like the most about it. It is also very versatile. I saw many adding lemon or lemon or orange zest, and some just using only vanilla with no other extract. To be clear, this is not an amaretto cookie. An amaretto cookies made with actual amaretto liguor. “Amaretti” in English simply means “Italian biscuit, usually with almond flavor.” When I first asked Google it thought I said Amoretti, which means “loved ones,” I think I like that definition all the better.
Italian Amaretti Cookie Recipe
- 2-1/2, maybe a little more, Almond Meal (you can use a combination of almond meal and almond flour, here, but after 10 batches, I think regular almond meal works and tastes best)
- 1 cup white, granulated sugar I've also done 1/2 cup powdered and 1/2 cup granulated, both were delicious)
- 1/2 teaspoon baking powder, just a scant 1/2 tsp don't go heaping on this one
- 3 egg whites, 1 more if rolling in Sliced Almonds
- 2 Tablespoons of Almond Extract, you can get away with 1 tablespoon, but I love the flavor of 2
- 1-1/2 teaspoon of pure Vanilla Extract
- 2/3 teaspoon of orange extract, optional
- Powdered sugar for rolling
This is the almond meal I made from putting raw almonds in my food processor, a Money-saving tip.
In a separate bowl place your 3 egg whites (room temperature)
*If you don't have time to let your eggs to come to room temperature, just put all 3 eggs, in shell, into a bowl of warm tap water for a couple of minutes and you're good to go
Give them a little beat. You can easily do this by hand with a fork or whisk, but if you prefer, use a mixer, but remember we're just aerating the whites a bit, we don't need stiff peaks, here.
Add the flavorings.
A few little tips: Do store these in a wax paper-lined tin, if you can, I find they maintain their crunchy exterior better than in Tupperware.
If you don't have a scoop, these are about one and a half teaspoons each.
Don't be wary if yours stay in a ball or spread out about the taste will be just as yummy!
hope you enjoy them as much as we have.
By the way, my friend, the one that brings me the cookie, says I should include a warning that these are highly addictive, and I would have to agree. :)
Awesome looking cookies, Theresa! I pinned to my Cookie Board so hopefully I will be making some of these for Christmas. Best wishes, LindaReplyDelete
Thank you, Linda! I know you're going to love them! ❤️Delete
these look delicious! Thanks for sharing the recipe!ReplyDelete
Thank you, Lisa!Delete
These sounds so easy to make. I have an Italian friend, I will make him some and see if they are up to scratch!ReplyDelete
Looks delish! Thanks for the recipe.ReplyDelete
Theresa, amaretti cookies are one of my absolute FAVORITES, but I've never seen a recipe to make them at home! You have me intrigued. . . I've pinned this for future reference.ReplyDelete
Thanks so much for joining the Grace at Home party at Imparting Grace. I'm featuring you this week!
Thank you so much, Richella! You are going to love making them. They really couldn’t be any easier.Delete
Theresa, I'm always looking for GF recipes. And almond is one of my favorite flavors.ReplyDelete
Thanks for sharing at the FWF link party.
Theresa, you will be one of the features at the FWF link party!ReplyDelete
I'm looking forward to another year of great food, crafts and décor inspiration when the FWF party starts up again this Friday, January 7th.
Hope to see you there!
Happy New Year!
Thank you so much, Rachelle, you’re such a sweetheart. Happy New Year to you! Hugs!Delete
At what point do you roll them in sliced almonds? Do you do this in place of the powdered sugar or in addition to the powdered sugar?ReplyDelete
They are made of almond flour, you roll them in powdered sugar and place and almond in the middle of the top. If you’d prefer to roll them In slivered almonds instead, I don’t recommend it, but you could do so in place of the powdered sugar. However, slivered almonds will cook very fast and darken quite quickly. I hope that helps.Delete
These look delicious and so festive!ReplyDelete