Amaretti Cookie Recipe
Make Amaretti Cookie Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie dough
Method
Whisk together the almond flour and powdered sugar in a medium bowl to remove any lumps and ensure an even texture. Add the 3 tablespoons of granulated sugar and the fine salt, stirring until combined.
In a clean, grease-free bowl, whisk the 3 egg whites until they become frothy. Continue whisking to soft peaks (they should hold a small peak but still be glossy). You can do this by hand with a whisk (6–8 minutes) or with an electric mixer (2–3 minutes).
Gently fold the almond extract and vanilla extract into the whipped egg whites until evenly distributed.
Add the dry mixture to the whipped egg whites in 2 additions. Fold gently with a rubber spatula until the mixture is homogenous and thick, but still pliable — you want a sticky, moldable dough. Do not overmix or deflate the whites completely.
Cover the bowl with plastic wrap and chill the dough for 30 minutes to 1 hour. Chilling firms the dough and makes shaping easier and helps cookies keep their rounded domes while baking.
Preheat the oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats. Place the 1/4 cup of granulated sugar for rolling in a shallow bowl.
Using a small cookie scoop or a teaspoon, portion dough into approximately 1-tablespoon-sized balls (roughly 20–24 cookies from this batch). Roll each ball between your palms to smooth, then roll each ball in the reserved granulated sugar to coat completely. Place the sugared dough balls on the prepared baking sheet, spaced about 1.5 inches (3–4 cm) apart.
Bake one sheet at a time on the middle rack for 12–15 minutes, until the cookies have spread slightly, developed a crackled surface, and are lightly golden at the edges. Internal centers should still be slightly soft — they will firm as they cool.
If using apricot jam: warm the 2 teaspoons of apricot jam in a small saucepan or microwave until fluid. Lightly brush the tops of the warm cookies with the warm jam to give a subtle sheen and an aromatic finish.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 1 month (layer with parchment).