Amaretti Cookies

Amaretti are Italian almond cookies that are so easy to make, and have a beautiful crinkle texture once baked. Plus, they can be made ahead of time, frozen and taken out when you're ready for them!

Course Dessert

Cuisine Italian

Prep Time 20

Cook Time 12

Servings cookies (approx)

Calories 86.08kcal

Author Pina Bresciani

Ingredients

3 cups ground almonds ground to a coarse sand-like texture
¾ cup granulated sugar
2 teaspoon baking powder
2 teaspoon unsweetened cocoa powder
1 teaspoon all purpose flour
2 eggs
1 teaspoon vanilla extract
5 teaspoon almond extract
½ cup icing sugar

Instructions

Preheat oven to 350°F. In a medium sized bowl mix together ground almonds, sugar, baking powder, cocoa and flour.
Whisk eggs and add them to the almond mixture along with vanilla extract and almond extract. Mix with a spoon until the mixture becomes a thick paste consistency.
Line two baking sheets with parchment paper. Place icing sugar in a bowl.
Form mixture into 1 - 1 ½ inch balls. Roll in icing sugar. Gently shake off excess.
Place on baking sheet, leaving space between the balls, as they will expand once baked.
Bake for 10-13 minutes. Let cool and enjoy!

Notes

When beating the 2 eggs, beat them until they are just combined.
Make sure to shake the balls of excess icing sugar after rolling them in the icing sugar. If you don't do this, there will be too much icing sugar on the cookies once baked.
There is no need to flatten the cookies once formed into balls. They will flatten on their own when they bake.
You will have left over icing sugar due to the fact that you're just rolling the amaretti in the icing sugar.
Storing amaretti:
- Once cooled, store in an air tight container for up to 7 days.
- You can also freeze the amaretti. Place in a container, with parchment between each layer so the cookies don't stick together. When ready to eat, thaw at room temperature. They will freeze for up to 2 months.

Nutrition