Soft and Chewy Amaretti Cookies

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Amaretti cookies are traditional Italian cookies that are crispy on the outside and soft and chewy on the inside. They are filled with almond flavor with just a hint of orange zest and pair beautifully with a cup of espresso.

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BETH'S AMARETTI COOKIE RECIPE
Makes 18 cookies
*Print Recipe Here*

INGREDIENTS:
100g (1/2 cup) of egg whites, about 3-4 eggs
3 cups (285 g) Almond Meal
½ cup (100g) sugar
2 teaspoons (10 ml) orange zest
1 teaspoon (5 ml) pure almond extract
! For Rolling:
3 tablespoons granulated sugar
2 tablespoons powdered sugar

METHOD:
Preheat the oven to 350F (175C). Line a baking sheet with parchment paper or a baking mat and set aside.

In a medium-sized bowl, whisk together the almond meal, sugar and orange zest, and set aside.

In a large bowl, whip the egg whites on high until stiff peaks form.

Fold in one-third of the dry ingredients until combined.

Then add the almond extract.

Continue to fold in the dry ingredients in two more batches until a sticky cookie dough develops.
Set out two small bowls. One with the granulated sugar and the other with the powdered sugar.

Scoop out the dough in one-tablespoon increments, and roll the dough ball in the granulated sugar first, then the powdered sugar.

Place the cookies on the cookie sheet and bake for 17-20 minutes.

They are done when the cookies start to crack and their exteriors are hard to the touch.

Allow them to cool completely before packaging them up.

NOTES:
If the cookie dough is too loose to form a dough ball, add more almond flour in two-tablespoon increments until it comes together.

Store the cookies at room temperature in an air-tight container for 4-5 days, or freeze for up to 1 month.


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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! .