Derived from the Italian word for bitter (amaro), almond-rich amaretti cookies popped up in Italy in the Middle Ages. Though they can often be crunchy like biscotti, our quick and easy Soft Amaretti Cookies promise a soft, chewy crumb and unparalleled sweet almond flavor.
Soft Amaretti Cookies
Makes about 28 cookies
Ingredients
- 10 ounces (284 grams) blanched almonds, lightly toasted (about 1¾ cups) (see Notes)
- 1¼ cups (250 grams) granulated sugar, divided
- ¾ cup (90 grams) confectioners’ sugar, divided
- ¾ teaspoon (2.25 grams) kosher salt
- 2 large egg whites (60 grams), room temperature
- ¾ teaspoon (3 grams) almond extract
- ¾ teaspoon (3 grams) vanilla extract
Instructions
- Preheat oven to 300°F (150°C). Line 2 baking sheets with parchment paper.
- In the work bowl of a food processor, combine almonds and ¾ cup (150 grams) granulated sugar; pulse until almonds are finely ground, stopping to scrape sides of bowl. Add ¼ cup (30 grams) confectioners’ sugar and salt; pulse until combined. Add egg whites, one at a time, pulsing until combined after each addition. Add extracts, and pulse just until a dough forms.
- In a small wide bowl, place remaining ½ cup (100 grams) granulated sugar. In another small wide bowl, place remaining ½ cup (60 grams) confectioners’ sugar.
- Scoop dough by tablespoonfuls (about 18 grams each), and roll into balls. Roll dough balls in granulated sugar; roll in confectioners’ sugar. Place 1 to 1½ inches apart on prepared pans.
- Bake, one batch at a time, until tops are cracked, bottoms are golden, and edges are set but still give slightly when pressed, 20 to 24 minutes, rotating pan halfway through baking. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on wire racks.
Notes
Notes: If you can’t find blanched almonds, you can always blanch your own. In a large heatproof bowl, cover desired amount of almonds with boiling water. Let stand for 1 minute; thoroughly drain in a fine-mesh sieve, and run under cold water. Pinch, peel off, and discard almond skins. Pat blanched almonds completely dry before prepping as directed.
To toast, bake blanched almonds at 350°F (180°C) until lightly toasted, 4 to 7 minutes, stirring occasionally.
Tried this recipe?Let us know how it was!
In place of the blanched almonds, could you substitute with 1 3/4 cups Almond Flour?
Hello Marykay,
Thank you for your question!
First and foremost, we haven’t tested this recipe with almond flour, so it’s difficult to say exactly how the cookies will work with that substitution. That being said, you should be able to substitute blanched almond flour by weight. So, you’d add 284 grams of blanched almond flour. Using the volume measurement (1¾ cups) would not be accurate because you can fit a lot more flour than you can almonds into that measurement. If you do decide to try this substitution, please let us know how it goes!
Thank you, and happy baking!
I live at altitude & add between 2-3 tsps liquid to my bakes. When a bake gets its liquid from egg whites as does this amaretti cookie should I add water or would it be best to add a partial egg white by weight? Thank you very much, I truly appreciate the outstanding resources that Bake From Scratch provides for home bakers – you’re my top go-to for recipes!
Hi Athena!
We are not well versed in altitude baking, but we would recommend adding water instead of more egg white. It would be easier to measure without overdoing it. Happy baking!