Limoncello Cookies

This delicious Limoncello Cookie Recipe (Amaretti al Limone) is a modern twist on the classic Italian Amaretti cookies. They’re soft, chewy, and bursting with flavor from limoncello, lemon zest, and almond extract.

Course Dessert

Diet Gluten Free

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 120kcal

Author Rebecca Taig

Ingredients

1 cup (200 grams) granulated sugar
2 tablespoons (17 grams) lemon zest, from 2–3 large lemons
3 cups (300 grams) almond flour
¼ teaspon salt
3 large egg whites (100 grams), room temperature
1½ teaspoons almond extract
2 tablespoons (30 grams) limoncello

For Rolling

¼ cup (50 grams) granulated sugar
¼ cup (30 grams) powdered sugar

Instructions

Preheat the oven to 325°F and line two large baking sheets with parchment paper.
Work the lemon zest into the sugar. In a small bowl, combine the sugar and finely grated lemon zest. Work the zest into the sugar with a spoon, stirring for a few minutes until evenly combined. The sugar will feel like wet sand between your fingertips, and the zest should be fragrant, and fully incorporated into the sugar.
Mix the dry ingredients. Whisk together the almond flour, lemon sugar, and salt in a medium-sized bowl.
Whisk the egg whites. In a large 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.
Add the limoncello, almond extract, and almond flour mixture. Using a silicone spatula, fold in the almond extract, limoncello, and half of the almond flour mixture into the egg mixture until combined.
Form the dough. Fold in the other half of the almond flour mixture until fully combined. You can be firm with the spatula making sure to incorporate all of the ingredients. If using a stand mixer, turn the mixer on low speed and add the almond mixture slowly until fully incorporated. The dough will be soft and sticky.
Roll into balls. Add the granulated sugar and powdered sugar into two separate bowls. 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. Roll each cookie dough ball into the granulated sugar, and then into the powdered until completely coated. Roll into a ball with your hands again to create a uniform round shape. You may need to dampen your hands while rolling the balls, as the dough is quite sticky.
Bake. Place the dough balls onto the parchment-lined baking sheet about 2 inches apart. Bake for 20-22 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, then transfer to a cooling wire rack.

Notes

Measure on a food scale. The biggest and most important tip is to measure all of your ingredients on a food scale to ensure accuracy.

Use room-temperature egg whites. Room-temperature egg whites will whip up faster than cold egg whites. For best results, leave the eggs on the counter for at least 30 minutes before using.

Work the lemon zest into the sugar. Massaging the lemon zest into the sugar helps to release the lemon oil inside the zest, giving a more intense lemon flavor.

Use pure almond extract. Pure almond extracts combine almond oil from the non-edible bitter almond with alcohol to create a more stable, longer-lasting almond flavoring agent. Imitation almond extract is made from synthetic materials and is not as good of quality.

Roll the cookies in granulated sugar and powdered sugar. Doing so prevents the powdered sugar from melting into the cookies and gives them that bright white look on the outside. It also creates a drier surface, making room for more cracks on top which is what gives Amaretti cookies their signature look.

To store: Store soft limoncello amaretti cookies in an airtight container at room temperature for up to 5 days.

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