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Gluten-Free Soft Amaretti Cookies (Italian Almond Cookies)

These delicious Gluten-Free Amaretti Cookies have a crisp chewy exterior and soft and chewy center bursting with delicious almond flavor! Only 7 ingredients, naturally gluten-free and dairy-free.
Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings 24 cookies
Calories 145kcal

Ingredients

  • 3 large egg whites, (100 grams)
  • 1 cup sugar, (200 grams)
  • 3 cups almond flour, (300 grams)
  • 1 teaspoon almond extract
  • ¼ teaspoon salt
  • 1 cup flaked almonds, for rolling
  • ¼ cup powdered sugar (30 grams), for dusting

Instructions

  • Preheat the oven to 325°F (160°C) and line a large baking sheet with parchment paper.
  • Whisk the dry ingredients. In a large bowl, whisk together the almond flour, sugar, and salt until evenly incorporated.
  • Whisk the egg whites. In a mixing bowl using an electric mixer or the bowl of a stand mixer fitted with a whisk attachment, whisk the egg whites on high speed for (2-4 minutes) or until stiff peaks form. Be careful not to over-whip your egg whites as they may start to clump.
  • Fold in the dry ingredients. Using a silicone spatula, fold in the almond extract and ⅓ of the almond flour mixture until combined. Fold in another ⅓ of the almond flour then add the remaining ⅓, folding until fully combined. You can be firm with the spatula making sure to incorporate all of the almond flour. If using a stand mixer, turn the mixer on low speed and add the almond mixture slowly until fully incorporated. The batter will resemble a thick paste.
  • Scoop and roll the dough. Using a small cookie scoop or spoon, scoop and roll the dough with clean hands into 1-inch balls or (24 grams) weighed on a food scale.
  • Coat in almond slices. In a small bowl, add the almond slices. Roll each cookie dough ball into the almonds and then place 12 balls onto the prepared baking tray about 1 ½-2 inches apart.
  • Bake. Gently press on the tops of the cookies to ever-so-slightly flatten them. Bake for 22-25 minutes or until the cracks are set and the bottoms are golden brown.
  • Cool the cookies. Let the cookies rest on the tray for 5 minutes.
  • Sift powdered sugar on top. Sift the tops of the cookies with powdered sugar then transfer to a wire rack to continue cooling.

Notes

    • Vegan: For a vegan egg substitute, try using an equal amount of aquafaba.
    • To store: These cookies can be stored in an airtight container at room temperature for 5 days.
    • Separate the eggs while they’re cold. The yolks hold their shape better, making it less likely for them to break into the egg whites.
    • Wash your hands and roll. Since the batter is very soft, wash your hands every so often to prevent the dough from overly sticking.
    • Weigh the ingredients: For complete accuracy,  I recommend weighing all of your ingredients on a food scale.

    Nutrition

    Serving: 1 cookie | Calories: 145kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Sodium: 7mg | Potassium: 40mg | Fiber: 2g | Sugar: 10g | Vitamin A: 0.05IU | Calcium: 42mg | Iron: 1mg