These Amaretti Cookies are an Italian classic with rich almond flavor. Perfect alongside a nice hot cup of coffee or tea!
Hey there folks!
How was everyone’s weekend? Anyone go apple picking? Perhaps a visit to the pumpkin patch with the kiddos?
Tom and I had an awesome weekend. My college roommate Lori, her husband Brud and son Colin came to visit for the day on Saturday and then Tom and I went to an incredibly special dinner party on Saturday night with some good friends. (Details coming soon!)
Sorry for skipping out on you guys last Thursday, but I had a little snafu with my computer last week.
It was an issue with some missing photos. Like 4,000 of them! OMG! I was freakin’ out!
But after a few hours on the phone with a technician we figured out what the issue was and all is well. Thank the Lord!
I’ve been spending the last week or two thinking ahead to holiday baking. Cookies, bars, cakes, candies. This is my favorite time of year for baking.
I enjoy these Amaretti Cookies all year round actually, but even more so during the holidays.
They’re slightly crispy on the outside with an inside that’s soft and chewy. Made with only six ingredients and then rolled in some granulated sugar, then some confectioners’ sugar, they’ll be a lovely addition to your holiday cookie boxes or dessert table.
The rich almond flavor is unmistakable and something I really enjoy and hope you will too.
These classic Italian cookies are perfect alongside a nice hot cup of coffee or tea.
Time to get your bake on folks! Enjoy!
A Few Cook’s Notes for Amaretti Cookies Recipe:
Beat the egg white just until soft peaks form. If you’re not sure what that means, here is a link from Better Homes and Gardens.
- 1 1/4 cups almond flour
- 1/2 cup granulated sugar, plus about 3 tablespoons for rolling
- 1/8 tsp. salt
- 1 large egg white
- 1 tsp. lemon zest
- 1/2 tsp. almond extract
- 1/3 cup confectioners' sugar, for rolling
- Preheat oven to 325 degrees. Line a large baking sheet with parchment paper. Set aside.In a medium bowl, whisk together almond flour, 1/2 cup granulated sugar and salt.
- In the bowl of a stand mixer fitted with a whisk attachment, whisk egg white until soft peaks form. Fold in the lemon zest and almond extract.
- Add the dry ingredients to the egg white mixture until well combined.
- Place the remaining 3 tablespoons granulated sugar in a small bowl. Add 1/4 cup confectioners' sugar to another small bowl. Using a 1-inch cookie scoop, make 12 balls. Roll each ball first in the granulated sugar and then the confectioners' sugar until well coated. Place on the prepared sheet about 1-inch apart. Using the bottom of a glass, flatten each cookie slightly.
- Bake for 17-18 minutes, until cookies begin to crack on top and are lightly browned on the bottom. Remove from oven and let cool on tray for 5 minutes, then remove to wire rack to cool completely. Store cookies in an airtight container for up to 5 days.