CALABRIAN AMARETTI (SOFT ALMOND COOKIES)

You surely know Amaretti cookies, the best known ones are the hard ones we find in the supermarket, this instead is the soft version, much better!

It is the recipe for the famous Calabrian Amaretti, soft inside as only almond paste can be, slightly caramelized outside… in short you have to try them!

They are EASY, QUICK and will keep for a LONG time!

They will gladden your guests on Christmas days and at any time!

Why You’ll Love This Recipe

• Easy to Make: Simple steps for a no-fuss baking experience.
• Nutty and Sweet: The perfect balance of almond richness and sugary sweetness.
• Versatile Treat: Great for holidays, tea parties, or everyday indulgence.
• Gluten-Free: Made with almond flour for a naturally gluten-free delight.

Bake for about 12 to 15 minutes 330 F Static  or 320 F Ventilated

Cooking Time: 25 minutes (includes preparation)

Servings: Approximately 20 cookies

INGREDIENTS: for about 35 cookies

• 1/2 cup of almonds with the skin on
• 4 cups of almond flour (or whisked peeled almonds)
• 3-4 egg whites (to be added a little at a time)
• 1 cup of granulated sugar
• 1 tbsp of bitter cocoa powder (here in Italy i use Cacao Amaro Perugina)
• 1 tsp of baking powder
• 1/2 tsp of almond extract
• powdered sugar to taste

METHOD

In a blender we put the almonds, some of the sugar and1 tablespoon of bitter cocoa.

We blend it all together.

In a large bowl we put the freshly whipped mixture.

Add almond flour (or whipped peeled almonds).

Add the rest of the sugar and stir.

We add a teaspoon of baking powder.

We add 3-4 egg whites (a little at a time).

We stir with a spoon.

We add the almond extract.

We knead the dough quickly, with our hands.

Now we dust a surface with powdered sugar and put the dough on top.

We continue kneading, adding more powdered sugar.

We take out pieces of dough the size of a walnut.

We place the dough balls on a baking tray (with parchment paper).

Bake for about 12 to 15 minutes 330 F Static  or 320 F Ventilated.

Crunchy outside, soft inside!

Tips for the Perfect Almond Cookies

1. Control Stickiness: If the dough becomes too sticky, add a little more powdered sugar while kneading.
2. Egg White Consistency: Beat the egg whites lightly before adding if they seem too thick.
3. Don’t Overbake: Keep an eye on the cookies. They should remain soft in the center when taken out of the oven.
4. Cool Before Serving: Let the cookies cool on the tray for 5 minutes before transferring to a wire rack.

Enjoy these heavenly almond cookies with their irresistible texture and flavor – crunchy outside, soft inside!

Nutritional Facts (Per Cookie)

Calabrian Amaretti (Soft Almond Cookies)

Print Recipe Pin Recipe

Cook Time 25 minutes mins

Servings 35 Cookies

Calories 70 kcal

Ingredients

  

• 1/2 cup of almonds with the skin on
• 4 cups of almond flour or whisked peeled almonds
• 3-4 egg whites to be added a little at a time
• 1 cup of granulated sugar
• 1 tbsp of bitter cocoa powder here in Italy i use Cacao Amaro Perugina
• 1 tsp of baking powder
• 1/2 tsp of almond extract
• powdered sugar to taste

Instructions

 

• In a blender we put the almonds, some of the sugar and1 tablespoon of bitter cocoa.
• We blend it all together.
• In a large bowl we put the freshly whipped mixture.
• Add almond flour (or whipped peeled almonds).
• Add the rest of the sugar and stir.
• We add a teaspoon of baking powder.
• We add 3-4 egg whites (a little at a time).
• We stir with a spoon.
• We add the almond extract.
• We knead the dough quickly, with our hands.
• Now we dust a surface with powdered sugar and put the dough on top.
• We continue kneading, adding more powdered sugar.
• We take out pieces of dough the size of a walnut.
• We place the dough balls on a baking tray (with parchment paper).
• Bake for about 12 to 15 minutes 330 F Static  or 320 F Ventilated.
• Crunchy outside, soft inside!