Amaretti Cookies Recipe
If you love almonds, you’ll flip for these Amaretti Cookies! They have a fantastic light and chewy texture, lots of almond flavor, and they’re easy to make too.
Servings: 20 cookies
Ingredients
- 8 ounce almond paste
- ½ cup granulated sugar
- 2 large egg whites
- 10 maraschino cherries, cut in half (optional)
- 20 whole almonds, (optional)
Instructions
- Preheat oven to 325 degrees F. Line two cookie sheets with parchment paper and set it aside.
- In a large mixing bowl, use a stand mixer with paddle attachment. Break up almond paste in the mixing bowl into smaller pieces. Add sugar and beat on medium speed for 2-3 full minutes.
- Add egg whites and beat mixture for an additional 2-3 minutes, scraping down the sides of the bowl several times.
- Spoon cookie dough into a pastry bag with a large open star tip. Pipe cookie dough onto prepared cookie sheets, in about a 2-inch swirl of dough. Press an almond or half of a cherry onto the top of each cookie.
- Bake cookies on middle rack for 21-23 minutes, until lightly browned. Remove from oven and cool completely.
Notes
- Almond paste can be found in the baking aisle. Solo is the brand I use.
- These are delicious with maraschino cherries or whole almonds. I love how festive they are with the cherries. You can also use red/green candied cherries during the holiday season.
- Amaretti cookies taste best after cooling completely. This allows the texture to get to it's traditional place, crunchy on the outside and chewy on the inside.
- Store cookies in an airtight container at room temperture for up to 5 days.
- Freeze cookies in single layers in ziploc freezer bags. You can stack layers with parchment paper in between.
Nutrition
Serving: 1cookie | Calories: 77kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 6mg | Potassium: 41mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 21mg | Iron: 0.2mg
