Amaretti Biscuits using Amaretto Liqueur and almond flour makes the most delicious soft amaretti cookies! This traditional Italian cookie is so tasty and easy to make!
This recipe for amaretti biscuits are a far cry from the ones you buy in the store. Those hard sweet cookies have their purpose, like being ground to make the shell for my Amaretto Mascarpone Cheesecake, or dunked into hot coffee.
These cookies are pure bliss with its chewy and flavorful inside. They are not overly sweet and make the perfect cookies to have on hand for any occasion. For another delicious traditional Italian desserts, try this Tiramisu with Kahlua is an easy no-bake dessert that’s perfect for any occasion.
Why this recipe works
If you’ve never had an amaretti cookie, it’s definitely something you need to try! These highly addicting treats are both crunchy on the outside and soft and chewy on the inside.
What makes the biscuit so unique is the combination of almond flour and egg whites. They give the cookie a soft and a fluffy texture with a delicious almond flavor.
If you love soft, almond-flavored cookies, be sure to try these Almond Ricotta Cookies!
Amaretti Biscuits Ingredients
This recipe requires just a few ingredients, however all of them are essential for the perfect cookie. To make Amaretti Biscuits you will need:
- Almond Flour – almond flour is necessary in this recipe. If you are making your own, be sure to grind the almonds into a flour-like consistency.
- Sugar – regular granulated sugar works here.
- Egg Whites – save the yolks for another recipe.
- Cream of Tartar – you can substitute lemon juice in a pinch.
- Almond Extract – gives that amazing almond flavor.
- Amaretto Liqueur – this amplifies the almond flour but is not necessary if you don’t have it on hand.
- Powdered Sugar – for rolling the cookies in.
Substitutions can be made on some of the ingredients. For instance, if you don’t have amaretto liqueur, you could just skip this ingredient and add ¼ teaspoon more almond extract.
As for the cream of tartar, this helps the egg whites form peaks and stay stiff. However, if you don’t have it on hand, you could substitute ¼ teaspoon of lemon juice to get the same effect.
Almond flour is just ground up almonds. So if you can’t find almond flour in the store, you could make your own by grinding almonds in a food processor until it resembles a fine crumb. Note that almond flour is an essential ingredient for the cookies; all purpose flour cannot be substituted in its place.
Lastly, the cookie is rolled in powdered sugar before baking. Many recipes roll their cookies in regular sugar instead, which is a fine substitute if you’d like.
How to Make Amaretti Biscuits
This recipe requires few ingredients and is simple to put together and make ahead. Firstly, preheat the oven to 325 degrees and line baking sheets with parchment paper or baking mats.
Next, whisk together the almond flour and sugar (step 1); set aside.
In a large bowl, whisk the egg whites and cream of tartar until firm peaks form (step 2). To whisk, I like to use the single whisk attachment of my handheld mixer. Moreover, with it running on high, it only takes about 2 minutes to reach the desired texture.
Then, add in the almond extract and Amaretto liqueur and mix to just combine. Switch over to a spoon and mix the dry ingredients until a dough forms(step 3 and 4). Don’t worry about being gently with the egg whites either.
Lastly, scoop out the dough using a small cookie scoop, roll into a ball, then coat in powdered sugar. Then, place on your prepared cookie sheets leaving about an inch and half of room around each cookie.
Bake the cookies in the middle baking rack in the oven for about 25 minutes, or just until the bottoms start to turn a golden brown and the tops of the cookies start to crackle. Lastly, let rest on baking sheet for 5 minutes before moving to cooling rack to cool completely.
Store the cookies in an airtight container at room temperature for about 4 days. Prolong the life of the cookies by keeping them in the refrigerator or freezer.
FAQs and Expert Tips
When making amaretti biscuits from scratch, be sure to follow these tips and tricks:
- Use almond flour instead of almond meal.
- Beat the egg whites until soft peaks form; that means when you pull up with a spoon the eggs form a peak that slightly falls rather than stays straight up.
- Bake the cookies just until they start to turn lightly brown.
- Store the cookies in an airtight container in the refrigerator for up to a week.
Amaretti cookies are made with almond flour instead of regular flour, making them a great option for gluten-free baking.
Traditional homemade amaretti biscuits are soft and chewy on the inside and crunchy on the outside. The store-bought amaretti cookies are crunchy like a biscotti and great for dunking coffee or grinding to make a crust for cheesecakes.
More Italian-Inspired Desserts
If you love Italian dessert recipes, then I have you covered! Be sure to check out these other delicious desserts, like my Orange Mascarpone Ciambella:
Give this Amaretti Biscuits Recipe at try and be sure to comment below. Follow me on Facebook for more delicious and easy recipes. Enjoy!
Amaretti Biscuits
Ingredients
- 2 ½ cups almond flour
- 1 cup sugar
- 2 large egg whites
- ¼ teaspoon cream of tartar
- 1 tablespoon amaretto liqueur
- ½ teaspoon almond extract
- ¼ cup powdered sugar (for rolling)
Instructions
- Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or a baking mat; set aside.
- In a medium bowl, whisk together the almond flour and sugar; set aside.
- In a large bowl, using a handheld mixer, whisk the eggs whites and cream of tartar until they hold soft peaks. Whisk in the amaretto and almond extract to just combine.
- Add dry ingredients to the egg mixture and use a spoon to stir until all ingredients are combined and a dough forms.
- Place the powdered sugar in a small bowl. Use a small cookie scoop to scoop out 1 inch balls of the dough. Use your hands to roll the dough into a ball shape. Then roll the ball in powdered sugar just to coat. Place the cookie on the baking sheet leaving about an inch and a half between each cookie.
- Bake for 25 minutes or until the bottom of the cookies are lightly golden and the tops of the cookies start to crack. Remove from oven and cool on baking sheet before moving to wire rack to cool completely.
Geo
Fabulous
Angela Allison
Thank you!