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Italian Amaretti Cookies are the nutty sweet treats I rely on whenever I want to fill my kitchen with the scent of toasted almonds and get everyone smiling before the first tray even cools. These classic cookies are beloved in Italy but instantly make any home feel warmer. The chewy-crisp centers are perfect for gifting or savoring with coffee.
When I first made these with my daughter before Christmas one year the simple scent of almond and the fun of rolling the dough into perfect balls turned baking into a special tradition we always look forward to.
Ingredients
- Almond flour: Makes the cookies delicate and rich; choose finely ground blanched almond flour for the smoothest texture
- Granulated sugar: Brings just the right amount of sweetness; use fresh sugar so it holds moisture well
- Egg whites: Give the cookies their trademark chewy interiors; separate eggs carefully so no yolk gets in
- Pure almond extract: Gives the signature flavor; taste your extract before using so it is aromatic and fresh
Step-by-Step Instructions
- Make the Almond Base:
- In a bowl combine almond flour and sugar until evenly mixed; set aside this dry base will give the cookies their crisp yet chewy body
- Whip the Egg Whites:
- In a separate clean bowl whisk egg whites by hand or with a mixer until they are white, foamy, and just beginning to hold soft peaks; this traps air for the best chewy texture
- Add Almond Extract:
- Whisk in almond extract just for a few seconds until incorporated; this ensures the flavor spreads evenly throughout
- Mix Wet and Dry Ingredients:
- Add your egg white mixture to the dry ingredients; fold gently with a spatula or your hands; work until all is incorporated into a sticky, slightly wet dough
- Shape the Cookies:
- Wet your hands lightly if dough clings; roll portions of dough into balls using a small ice cream scoop or measuring spoon for even sizes
- Roll in Powdered Sugar:
- Dip each dough ball into powdered sugar until well coated and place them spaced apart on a parchment-lined baking sheet
- Form and Flatten:
- Gently flatten each cookie ball with your fingers or back of a spoon for a classic dome shape or roll dough into fat short ropes; bend into half moons and dip one side in crushed almonds before adding more powdered sugar
- Bake:
- Bake at 350F for about 20 minutes; watch for cookie bottoms to turn just golden and tops to set
- Cool and Store:
- Let cookies cool completely; they will firm as they rest; store in glass containers for days of fresh chewy flavor
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My favorite moment is pressing the soft dough between my palms before rolling it in sugar; the scent of almond always reminds me of making these with my grandmother who liked to sneak one warm from the oven while brewing strong coffee.
Storage Tips
Once cooled, place the cookies in an airtight glass container or tin to preserve freshness. Almond flavor deepens with a day or two, so these cookies are actually perfect for preparing ahead. They do not dry out quickly, but avoid storing near strong-smelling foods as they easily pick up other flavors.
Ingredient Substitutions
If you prefer a milder taste, you can swap vanilla extract for almond or use half of each. To get that real Italian flavor, I recommend keeping the almond extract. Do not use almond meal with skins as it will alter texture and flavor. For an authentic touch, a splash of Amaretto liqueur can also be used in place of extract.
Serving Suggestions
Serve these cookies alongside espresso or a glass of dessert wine. Traditionally, they are served at celebrations and festive tables. They are also wonderful crumbled over gelato or used as a base for custard desserts. Share them on a pretty plate to let their snowy powdered tops shine.
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Making and sharing these amaretti never fails to spark joy and a sense of tradition in my home. Whether as a simple gift or a special treat after dinner, they are proof that a handful of wholesome ingredients can make a celebration out of any day.
Frequently Asked Questions
- → What makes amaretti cookies chewy?
The combination of almond flour and whipped egg whites creates a chewy texture, while minimal flour ensures tenderness.
- → Can I use vanilla instead of almond extract?
Yes, vanilla extract can be substituted for a milder flavor, but almond extract provides the traditional aromatic profile.
- → How do I keep the dough from sticking to my hands?
Lightly wetting your hands helps prevent sticking when rolling the dough into balls or shaping them.
- → How should amaretti cookies be stored for freshness?
Keep them in an airtight container like glass Tupperware at room temperature for up to 3 days.
- → What are some variations for shaping amaretti cookies?
You can roll them into balls, form half-moon shapes, dust with powdered sugar, or add sliced almonds for extra texture.