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.
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.