Description
This Chewy Amaretti Cookies recipe yields delightfully soft and chewy almond-based cookies infused with the subtle flavor of Amaretto liqueur. Perfect as a sweet treat with coffee or as a charming addition to any dessert platter, these cookies have a crisp outer layer and a moist, chewy center.
Ingredients
Cookie Dough
- 3 egg whites from large eggs (about 90g of egg white altogether)
- 280 g (3 cups) ground almonds
- 280 g (1 1/2 cups minus 1 tbsp) caster sugar (superfine sugar)
- 1/4 tsp vanilla extract
- 2 tbsp Amaretto liqueur
For Rolling
- 3 heaped tbsp caster sugar (superfine sugar)
- 3 heaped tbsp icing (powdered) sugar
Instructions
- Preheat the oven: Set your oven to 170°C/325°F (fan). Prepare two baking trays by lining them with a silicone mat or baking parchment to prevent sticking.
- Whip the egg whites: Using a hand whisk or electric mixer, beat the egg whites until they form stiff peaks, which will help give the cookies their chewy texture.
- Combine dry ingredients: Gently fold the ground almonds, caster sugar, and vanilla extract into the whipped egg whites, ensuring you keep as much air as possible to maintain lightness.
- Add Amaretto liqueur: Slowly incorporate the Amaretto liqueur into the mixture, adding just enough so that the dough forms a very sticky, thick paste that can be shaped into a ball.
- Prepare sugar coatings: On two separate plates, place the caster sugar and the icing sugar. Using a teaspoon, scoop out walnut-sized portions of dough.
- Shape the cookies: Roll each dough portion between your hands to form balls. Then roll each ball first in caster sugar, followed by icing sugar, coating them fully before placing them on the baking tray. Leave space between each as they will expand slightly during baking.
- Flatten cookies: Lightly press each cookie ball with your finger to flatten it slightly; expect some cracking at the edges, which is normal.
- Bake: Place the trays in the preheated oven and bake for 15 minutes until the cookies have set and formed a crisp outer shell.
- Cool and serve: Remove the trays from the oven and let the cookies cool for 5 minutes before transferring them to a cooling rack. Serve warm or allow to cool completely.
Notes
- The dough is sticky, so rolling between sugars makes handling easier and gives the cookies their signature crackled sugary exterior.
- You can substitute Amaretto with an equal amount of almond extract for a non-alcoholic version.
- Store leftover cookies in an airtight container at room temperature; they stay fresh for up to 5 days.
- Use a silicone mat or parchment paper to prevent sticking and ensure even baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
