Easy sugar dusted amaretti biscuits are a delightful Italian cookie that combines a chewy texture with a sweet and nutty flavor. These cookies are made with a few simple ingredients, including almond flour, sugar, and egg whites, and are often flavored with almond extract or citrus zest. Once baked, the cookies are rolled in powdered sugar, giving them a delicate and festive appearance. Whether you are a seasoned baker or a novice in the kitchen, this recipe guide will provide you with step-by-step instructions and helpful tips to create delicious and authentic easy sugar dusted amaretti biscuits that will impress your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
EASY SUGAR-DUSTED AMARETTI BISCUITS
This is a delightfully light, airy and simple cookie which is a perfect addition to your Christmas collection. The recipe was found in The Canadian Living Cooking Collection Muffins and Cookies.
Provided by Dreamer in Ontario
Categories Dessert
Time 1h20m
Yield 30 cookies
Number Of Ingredients 6
Steps:
- In food processor, blend almonds and 1/4 cup of the icing sugar until finely ground.
- Blend in remaining icing sugar and flour.
- In bowl, beat egg whites until soft peaks form.
- Gradually beat in granulated sugar until stiff glossy peaks form.
- Fold in the nut mixture and the almond extract.
- Grease baking sheet and preheat oven to 300°F.
- Using a pastry bag, pipe biscuit mixture into 1 1/2 inch wide mounds about 1 1/2 inches apart.
- Bake in 300F oven for 40 to 45 minutes until golden brown.
- Turn off the oven and allow the biscuits to dry inside the oven for 20 minutes.
- Remove from oven and cool on racks.
- Dust with icing sugar.
AMARETTI COOKIE
These traditional Italian cookies are crisp on the outside, chewy on the inside and bursting with almond flavor. Enjoy the bite-sized cookies with a cup of coffee or a bowl of ice cream, day or night!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 32 cookies
Number Of Ingredients 6
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.
ITALIAN AMARETTI BISCUITS (COOKIES)
Make and share this Italian Amaretti Biscuits (Cookies) recipe from Food.com.
Provided by Jen T
Categories Dessert
Time 30m
Yield 20 biscuits/cookies, 20 serving(s)
Number Of Ingredients 6
Steps:
- Combine the ground almonds with sugar, egg whites, vanilla and almond essence and mix well in small bowl of electric mixer.
- Beat mixture on medium speed for 3mins.
- Allow mixture to stand for 5 minutes.
- Prepare trays by lightly greasing and dusting with a little flour. Shake off excess flour.
- Spoon mixture into a piping bag fitted with a 1cm (1/2") plain tube.
- Pipe in a circular motion from centre to make biscuits 4cm (11/2") in diameter onto prepared trays.
- Place a blanched almond on top of each biscuit.
- Bake in a moderate oven 350'F/180'C for 12-15 mins or until tops are lightly browned.
- Leave on tray a few minutes before removing with a spatula to cool on a wire rack.
AMARETTI BISCUITS
Enjoy these moreish amaretti biscuits that are crisp on the outside and deliciously chewy in the middle - they'll go down a treat with guests at an afternoon tea
Provided by Cate Dixon
Categories Afternoon tea
Time 35m
Number Of Ingredients 6
Steps:
- Rub half the lemon zest into the caster sugar in a bowl using your fingertips until the mixture looks slightly damp. Set 2 tbsp of the lemon sugar aside, then stir the ground almonds into the rest until combined.
- Pour the egg whites into a large, clean bowl and whisk for 3-5 mins until stiff peaks form. Gradually whisk in the 2 tbsp of reserved lemon sugar to help stabilise the egg.
- Mix half the beaten egg whites and the almond liqueur (if using) into the dry ingredients until you have a smooth paste, then fold in the remaining egg whites until just incorporated. Chill for 1 hr.
- Heat the oven to 190C/170C fan/gas 5 and line two large baking trays with baking parchment. Roll tablespoons of the chilled dough into 15 even-sized balls.
- Fold the remaining lemon zest into the icing sugar, then roll the balls in this and place 2cm apart on the prepared trays. Dust with a little extra plain icing sugar, then bake for 13-15 mins until lightly golden but still soft. Leave to cool on the trays for 10 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight container for up to 10 days. Dust with more icing sugar just before serving.
Nutrition Facts : Calories 138 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 0.1 grams fiber, Protein 4 grams protein, Sodium 0.03 milligram of sodium
EASIEST AMARETTI COOKIES EVER
These crisp cookies are naturally gluten and dairy free. Preparation takes only 10 minutes and is very easy. If you press in an Amarena cherry before baking, cookies will be more chewy than crisp. When I was out of cherries I used pecans for decorating. Either way they are addictive ;-) Double or triple recipe if needed.
Provided by Suzy mom to 2
Categories Dessert
Time 40m
Yield 25 small cookies
Number Of Ingredients 5
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.
Tips:
- Use almond flour or finely ground almonds for a more authentic taste and texture.
- Beat the egg whites until stiff peaks form to ensure the biscuits are light and airy.
- Do not overmix the batter, as this will make the biscuits tough.
- If the dough is too sticky, add more flour until it is just pliable.
- Form the dough into small balls and roll them in powdered sugar before baking to create a beautiful, sparkling crust.
- Bake the biscuits until they are golden brown and the edges are set.
- Let the biscuits cool completely before serving to allow the flavors to develop.
Conclusion:
These sugar-dusted amaretti biscuits are a delightful treat that is sure to impress your friends and family. They are easy to make and can be enjoyed as a snack, dessert, or gift. With their delicate almond flavor and crispy, sugar-coated crust, these biscuits are sure to become a favorite.
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