Gluten free cookies
gluten free amaretti cookies: a delightful italian treat
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13 Sept 2025⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Growing up, my Nonna would always have a batch of Amaretti cookies ready whenever we visited. The smell of almonds wafting from her kitchen is a memory I hold dear. It was a smell that promised warmth, love, and of course, deliciousness! These gluten-free Amaretti cookies are my attempt to recreate that magic, adapting her recipe to be inclusive for everyone. And who doesn't love a little taste of Italy?
Now, I know what you might be thinking: gluten-free baking can be tricky. But trust me on this one, its honestly so easy! These Amaretti cookies rely on almond flour, which naturally provides that perfect chewy texture, and even some of my most stubborn, gluten-loving friends can't tell the difference. Maybe that's because there isn't any difference. All the flavor is exactly the same, and they're just as fun to make as the wheat flour alternative. They're truly delicious and the perfect treat for any occasion – from afternoon tea to holiday gatherings.
Required Equipments
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Electric Mixer
- Whisk
- Spatula
- Wire Rack
Gluten Free Amaretti Cookies: A Delightful Italian Treat: Frequently Asked Questions
Gluten Free Amaretti Cookies: A Delightful Italian Treat
These gluten-free Amaretti cookies capture the essence of traditional Italian baking. Crisp on the outside, chewy on the inside, and bursting with almond flavor, they're a treat that's both elegant and easy to make.
⏳ Yield & Time
Yield: 24 servings
Preparation Time: 15 minutes
Cook Time: 22 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get Ready: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. Trust me, don't skip the parchment; it prevents sticking.
- Mix Almond Flour and Sugar: In a medium bowl, whisk together 3 cups of almond flour and 1 1/2 cups of granulated sugar. Make sure to get rid of any big clumps so there's not a rough texture when baked.
- Incorporate Egg Whites: In a separate bowl, beat 3 large egg whites until stiff peaks form. This usually takes about 2-3 minutes with an electric mixer. Be patient—stiff peaks are crucial for the cookies' structure. Also, make sure there's no egg yolk inside the egg whites or they won't form any peaks.
- Combine Wet and Dry: Gently fold the beaten egg whites into the almond flour mixture in three additions. Be careful not to deflate the egg whites; you want to keep as much air in there as possible for a light and airy cookie. Use a spatula and a light hand.
- Add Almond Extract: Stir in 2 teaspoons of almond extract. This is where that signature Amaretti flavor comes from, don't skimp!
- Shape the Cookies: Roll the dough into 1-inch balls. The dough will be a little sticky, so lightly wet your hands or dust them with almond flour if needed.
- Coat in Sugar: Roll each ball in powdered sugar until well coated. The powdered sugar gives the cookies a beautiful, cracked appearance after baking. It also adds to the sweetness.
- Arrange on Baking Sheet: Place the sugared balls onto the prepared baking sheet, spacing them about 2 inches apart. They will spread slightly during baking.
- Bake: Bake for 20-25 minutes, or until the cookies are lightly golden around the edges and cracked on top. Keep a close eye on them; they can burn easily.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for about 10 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while they're still warm and delicate.
- Enjoy: Store the cooled cookies in an airtight container at room temperature. They'll stay fresh for up to a week (if they last that long!).
📝 Notes
- For an extra nutty flavor, toast the almond flour in a dry skillet over medium heat for a few minutes before using. Watch carefully so it doesn't burn. It'll start to release a nutty scent. Its just amazing!
- If you don't have almond extract, you can substitute with vanilla extract, but the flavor will be slightly different.
- These cookies are best enjoyed within a few days of baking, but they can be frozen for up to 2 months. Just make sure to store them in an airtight container.
🍎 Nutrition
Calories: 80 kcal
Protein: 2g
Fat: 4g
Carbohydrates: 10g
Fiber: 1g
Calcium: 20mg
