Best 6 Easiest Amaretti Cookies Ever Recipes

AMARETTI

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
• In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
• Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.

AMARETTI COOKIE

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment or a silicone baking mat.
• Whisk the almond flour, granulated sugar and salt in a large bowl to combine. Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute 30 seconds. Add the almond extract and beat to combine. Fold the egg whites into the dry ingredients using a rubber spatula until a shaggy dough forms.
• Put the confectioners' sugar in a small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the confectioners' sugar, coating thoroughly. Arrange the balls 1 inch apart on the prepared baking sheets.
• Bake, rotating the baking sheets halfway through, until golden brown and the tops crack, 23 to 25 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
• Store in an airtight container at room temperature for up to 3 days.

CHOCOLATE AMARETTI COOKIES

Steps:

• Adjust oven racks in the upper-third and lower-third positions. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• Break the almond paste into small pieces and add it to the bowl of a food processer along with the sugar, cocoa powder and salt. Process until the almond paste is very finely chopped and well incorporated with the salt and sugar. Add the egg whites and vanilla, and process until a smooth dough forms, about 30 seconds. With a small scoop or spoon, dollop the batter onto the baking sheets, 1 tablespoon at a time, spaced 2 inches apart. Top each cookie with a few almond slivers and sprinkle with sanding sugar.
• Bake until the cookies have risen and cracked slightly but are still soft in the center, 13 to 14 minutes; rotate the baking sheets halfway through. Allow the cookies to cool completely on the baking sheets. Store in an airtight container.

TRUE AMARETTI

Steps:

• Beat egg whites with an electric mixer fitted with the whisk attachment until foamy. Gradually add sugar and almond extract, continuing to beat until very stiff peaks form. Switch to the paddle attachment and mix in almond meal until dough comes together.
• Cover cookie dough with plastic wrap and refrigerate, 3 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
• Pour confectioners' sugar into a shallow bowl. Roll cookie dough into small balls and coat with confectioners' sugar. Arrange on the baking sheets.
• Bake cookies in the preheated oven until lightly browned and firm, 10 to 15 minutes.

AMARETTI COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Line two baking sheets with parchment paper.
• Break the almond paste into small pieces and place in bowl of electric mixer along with the sugar.
• Mix on low speed until very fine.
• Add the egg whites in three additions, mix well after each addition.
• Continue mixing the dough until very smooth, about 3 to 4 minutes.
• Place a tablespoon of dough on the cookie sheet (space them 1 inch apart).
• Lightly press the top of each cookie to smooth out the surface.
• Sprinkle a little sugar on top of each cookie.
• Bake for 15 minutes, or until the cookies have risen, are a deep golden color and have tiny cracks.
• Remove from the oven.
• When cool gently peel cookies from parchment.
• Note: If they stick to the parchment, turn the paper over, take a damp paper towel and gently wipe the bottom of the parchment paper to loosen the cookie.

EASIEST AMARETTI COOKIES EVER

Steps:

• Stir sugar and egg white until sugar has dissolved.
• Stir in amond flour and almond essence, but be careful: this mixture is too tough for a handmixer! I just dump everything in my bread machine and run the 'dough' program for a while until the dough is mixed evenly. A good food processor might do the job too ;-) Or just mix it thoroughly with a rubber spatula.
• Spoon the mixture into a cookie press to shape small round cookies or use a small ice cream scoop to form little balls.
• Place cookies 1/2 inch apart on greased cookie sheet or silpat.
• Bake for approximately 30 minutes at 300, place on lowest rack setting in your oven for the first 10 minutes.
• Cookies are done when they start to turn lightly golden. They will be chewy right after baking but will become very crisp overnight.