Amaretti Cookies
Amaretti Cookies originated between the 17th and 18th centuries in Saronno, Italy, a city just north of Milan in Lombardy. The name Amaretti Cookies comes from the Italian word “amaro,” meaning “bitter”. This refers to the bitter flavor of almonds or apricot kernels, which are traditionally used as the base for these cookies.
The exact history of Amaretti Cookies isn’t clear. One popular story involves a couple who owned a bakery in Saronno. In 1719, a cardinal from Milan was visiting the town, and wanted a special pastry to be created to commemorate his arrival. However, the couple only had apricot kernels, sugar and egg whites and they decided to make due with what they had. The Amaretti Cookie was born. Ground almonds or Almond Flour are typically used today.
This cookie has a crisp outside with a soft and chewy center. To make these cookies, preheat your oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk egg whites until soft peaks form. Add the vanilla bean paste (or vanilla extract), and the almond bakery emulsion and whisk again.
In a large bowl, add the sifted almond flour, granulated sugar, baking powder, and kosher salt. Stir to mix.
Add 1/3 of the whisked egg whites into the flour mixture. Fold gently. Repeat until everything is combined.
Scoop out a tablespoon of the cookie dough and roll the dough into a ball. Repeat. Place each ball into the powdered sugar and roll around to coat all sides of the dough ball. Place on the silicone or parchment lined baking sheet and slightly indent the center with your finger.
Bake at 325 degrees Fahrenheit for 17 to 19 minutes. Remove from the oven and let cool on a cookie rack. Cookies should have a crisp crust on the outside and be soft and chewy on the inside.
To Store: Place cookies in a wax or parchment paper lined cookie tin.
If you like my my Amaretti Cookies recipe, please comment below. If you made it, post your wonderful images on Instagram and tag me. Don’t forget to go back to the The Finished Dish’s Home Page, scroll down on the right side and subscribe. You will be emailed each time I post a new recipe.
Amaretti Cookies
Amaretti Cookies are a perfect Italian cookie for the holidays or for family gatherings. A perfect Italian cookie with a crisp outside and a soft and chewy center.
Ingredients
- 5 egg whites
- 2 tablespoons almond bakery emulsion
- 1/2 teaspoon vanilla bean paste (or pure vanilla extract)
- 4 1/2 cups almond flour
- 1 1/2 cups granulated sugar
- 3/4 teaspoon baking powder
- pinch of kosher salt
- Powder Sugar
Directions
- Step 1 Preheat your oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Step 2 In a medium bowl, whisk egg whites until soft peaks form.
- Step 3 Add the vanilla bean paste (or vanilla extract), and the almond bakery emulsion and whisk again.
- Step 4 In a large bowl, add the sifted almond flour, granulated sugar, baking powder, and kosher salt. Stir to mix.
- Step 5 Add 1/3 of the whisked egg whites into the flour mixture. Fold gently. Repeat until everything is combined.
- Step 6 Scoop out a tablespoon of the cookie dough and roll the dough into a ball. Repeat. Place each ball into the powdered sugar and roll around to coat all sides of the dough ball. Place on the silicone or parchment lined baking sheet and slightly indent the center with your finger.
- Step 7 Bake at 325 degrees Fahrenheit for 17 to 19 minutes. Remove from the oven and let cool on a cookie rack.
- Step 8 Cookies should have a crisp crust on the outside and be soft and chewy on the inside.
- Step 9 To Store: Place cookies in a wax or parchment paper lined cookie tin.
