With Christmas rapidly approaching, these Chewy Amaretti Cookies may be ideal for inclusion in your baking plans!
If you have never tried Amaretti you are in for a real treat. Amaretti are a light and crunchy Italian almond biscuit from the Lombardy region. There are many different recipes and each region of Italy has its own version. Basically, there are two main kinds; there are soft ones and crispy ones. All variations are undeniably delicious and I have a number of them in my cookie repertoire. Amaretti are a traditional and important part of Italian festivities, being served to guests at weddings, engagement parties, birthday celebrations and other special occasions. No matter when you choose to eat them, they’re a delightful treat. Their sweetness makes them a perfect partner to a cup of tea or a strong Italian espresso.
This recipe is naturally gluten-free as it does not include any flour whatsoever.
The main ingredient is almond meal (also known as almond flour). Almond meal adds moistness to baked goods and gives the cookies their distinct fragrance and flavour. I use a commercially prepared almond meal and recommend that you do too. Although you certainly can grind up whole blanched almonds yourself, it can get a little tricky. You will need to take great care as the mixture will quickly become greasy. Turn your back for a moment and you may end up with nut butter.
Much like their French cousin, the macaron, these Amaretti cookies have a light crispiness on the outside and soft chewy centres that are as light as air.
The egg whites add structure to these flourless cookies. They are a fantastic way to use up any leftover egg whites that you may have. If you are making a recipe that requires just the egg yolks, don’t ever throw the whites away. I freeze the egg whites, clearly labelled, in batches of 2 and 3 in well-sealed plastic containers. There are so many ways in which to use them.
There are just six ingredients in these very easily made Chewy Amaretti Cookies. You just place all the ingredients into one bowl, mix well, pipe onto a baking tray and bake for about 12 minutes. The Amaretti Cookies retain a little chewiness in the middle, their outsides crisp and crunchy. I prefer a chewy centre, but if you like Amaretti to be more crispy just bake them a few minutes longer.
More delicious cookie recipes:
These lovely cookies would make beautiful Christmas gifts, packaged in an attractive jar or cellophane bag and tied with a pretty ribbon. Your homemade Amaretti will taste so much better than any store-bought variety, and you will have the satisfaction of knowing that you made them yourself.
I love to enjoy mine with my Italian Affogato!
I do hope that you will try them. Please let me know in the comments below if you do.
Enjoy!
Xx Alex
I have adapted this recipe from the Australian Women’s Weekly Italian Cookbook.
Chewy Amaretti Cookies – Gluten Free
Ingredients
- 1 cup almond meal * 120 g
- 1 cup caster sugar 220 g superfine
- 2 egg whites from large eggs
- 1/2 tsp vanilla essence
- 1/4 tsp almond essence *
- 38 g blanched almonds *
Instructions
- Preheat your oven to 180 Degrees C (350 F)
- Place blanched almonds on a baking tray, bake for approximately 6 minutes, turning them occasionally, until they are a light golden shade.*Remove from the oven and leave them to cool while you prepare the cookies.
- Prepare two baking trays by lining them with non-stick baking paper.
- Add almond meal, sugar, egg whites and essences to a bowl.Using a stand mixer, or hand-held electric beaters, mix the ingredients together for about 2-3 minutes to ensure they are well blended.Stand the mixture for 5 minutes.
- Spoon the mixture into a piping bag fitted with a 1/2’”/1.25 cm plain nozzle.
It is easier to fill the bag if you stand it in a coffee mug, or something similar, to provide some support.Firmly twist the top of the bag to keep the mixture in place. - Hold the piping bag at a 90o angle, that is, hold it straight down and slightly above the baking paper. Apply gentle pressure until your mixture reaches the desired diameter. Release the pressure and then quickly sweep the tip sideways. The mixture should spread evenly.Leaving a gap of 2 ½ cm/1” continue to pipe the cookies.You will be left with a small peak in the middle of each cookie.
- Dip a fingertip in a small dish of water and gently flatten the peaks.Add a blanched almond to the centre of each cookie.
- Bake the cookies for about 12 minutes or until lightly browned.Remove from the oven and leave on the tray to cool.
- Using a spatula, carefully transfer the cookies to wire racks.Store the cookies in an airtight container.
Notes
Nutrition
Made a batch for book club and they were a huge success – my friends all asked for the recipe. Really easy, thank you!
Thanks, Lorraine! I am so pleased to hear that 🙂
Are the egg whites beaten separately before adding to the flour and sugar? In the description before the recipe, it’s written that the beaten egg whites add structure to the cookies, but I’m not seeing that in the recipe instructions.
Hi Nadine!
No, the egg whites are not beaten separately – it is as per the recipe instructions.
Appreciate you reaching out to check though, I will update the description to avoid confusion. Let me know if you try the cookies.
Thanks, Alex
These are dangerously delicious! Definitely need to share so I don’t eat them all.
I’m so happy that you like them Jen; I find them seriously tempting too. 🙂
What a delicious recipe! We love these 🙂
Thank you, Julia!
Hi Alex! I’m a huge fan of almond cookies but have never made the chewy version until now. They were so delicious and had so much almond flavor. I thought macarons were my favorite but I think these are even better! Thanks so much!
-Brenda
Hello Brenda, I am so pleased that you enjoyed the Amaretti Cookies, thank you for letting me know. 🙂
So simple and SO delicious…thanks for sharing another winner! 🙂
Hi Traci, I am so pleased that you enjoyed the Amaretti Cookies; I love that they are so easy to make. 🙂
My mom makes something similar to these so I was very, very happy to find this recipe! Completely agree, they are a real treat, and very easy to make. LOVE how simple these are to make and your recipe is truly easy to follow. Thank you!
Hi Peter, thank you so much for your lovely comments; I do appreciate them. 🙂
These were delicious and so appreciated by my gluten-free friend. Thank you for a wonderful recipe!
Thank you so much, Sue! I am thrilled the were appreciated 🙂
My cousin loves these cookies so much she asks me to make them every time she comes over. This is the 4th time we made them and she’s still obsessed! Thank you for a great recipe!
Zoey, I am delighted to hear that your cousin enjoys our Amaretti Cookies. Thank you for letting me know. 🙂
These taste so delicious! My mixture must have been too runny though as the biscuits piped and baked very flat. Any tips for next time?
Hi Kay, I’ve been pondering why your Amaretti baked flat. There may be several reasons. Did you use weight or volume measure for your almond meal? I feel that the issue may be related to the almond meal and egg whites. I used large egg whites so it’s not likely that’s the cause unless yours were from very large eggs. I wonder if it’s the age of the almond meal? Very fresh almond meal would contain more moisture than older meal so that may be a reason. Was it a humid day? Humidity can affect baked goods. Meringues, for instance, are almost impossible to bake successfully on a humid day. One of the reasons is that sugar is hygroscopic, which means that it attracts moisture. I am puzzled so look forward to any more information you can give me. I am, however, delighted that you enjoyed the Amaretti. 🙂
This is so delicious!
That is great – thank you!
I absolutely love almonds and these cookies are so good.
Thank you Catherine. 🙂