I absolutely love this Raspberry Amaretti Cookies Recipe because it strikes the perfect balance between chewy almond goodness and bright, tangy raspberry flavor. These cookies are unlike any other amaretti you’ve tried—they have this delightful pop of raspberry that makes every bite so refreshingly unique. I first tried this recipe on a lazy Sunday afternoon, and ever since, it’s become my go-to treat when I want something that feels fancy but is totally easy to whip up.
You’ll find that Raspberry Amaretti Cookies Recipe works beautifully for everything from casual coffee breaks to impressing guests at a dinner party. Plus, they’re naturally gluten-free and don’t require complicated techniques like drying or aging almond dough, so even if you don’t bake often, you’ll have no trouble mastering these. Trust me, once you make these, they’ll be a new staple in your cookie jar.
Why You’ll Love This Recipe
- Bright Raspberry Twist: The addition of freeze-dried raspberry powder gives a fresh, fruity burst that lifts the classic amaretti flavor.
- Easy Technique: No need to be precise like you do with macarons; you can knead the dough with your hands and enjoy a forgiving process.
- Perfect Texture: Crispy cracked tops with chewy and tender centers—my family goes crazy for this balance.
- Gluten-Free and Delightful: Naturally gluten-free and packed with almond flavor, it’s a treat everyone can enjoy.
Ingredients You’ll Need
These ingredients come together in a way that highlights the nutty almond base while letting the raspberry shine through. A quick tip: using very finely ground almond flour and freeze-dried raspberries ensures your cookies have the perfect texture and vibrant flavor.
- Almond flour or finely ground almonds: Make sure it’s super fine and sift it to avoid lumps for the best texture.
- Granulated sugar: I use regular white sugar, but you can experiment with fine sugar if you prefer a smoother dough.
- Freeze-dried raspberries: These give the raspberry flavor without adding moisture—grind them really fine for even distribution.
- Salt: Just a pinch to balance sweetness and deepen flavor.
- Egg whites: Room temperature works best to get soft peaks when whisking.
- Lemon juice: Helps stabilize the egg whites and adds brightness.
- Almond extract: Boosts that lovely almond aroma—don’t skip it!
- Confectioners’ sugar: For dusting—adds a delicate sweetness and pretty cracked look.
Variations
I love making this Raspberry Amaretti Cookies Recipe my own by tweaking little things depending on the season or who I’m baking for. Don’t be afraid to experiment—you’ll often find your favorite spin on it that way!
- Chocolate Drizzle: Once cooled, I sometimes drizzle melted dark or white chocolate on top for an elegant, flavor-packed upgrade that kids adore.
- Other Berries: Swap freeze-dried raspberries for freeze-dried strawberries or blueberries to mix up the fruity note.
- Extract Swap: You can try vanilla extract instead of almond for a slightly different aroma that still pairs beautifully.
- Crunchier Cookies: Bake a few extra minutes if you want crunchier edges—I love this when I’m dunking these in tea.
How to Make Raspberry Amaretti Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
First things first: preheat your oven to 300°F. Here’s a trick I discovered—stack two light-colored, heavyweight cookie sheets together with parchment paper or a silicone mat on top. This prevents the cookie bottoms from turning too brown and helps get that perfect gentle bake.
Step 2: Grind Your Raspberries to a Fine Powder
Using a food processor or spice grinder, blitz the freeze-dried raspberries until they’re a fine raspberry powder—this helps distribute their flavor evenly without any chewiness or clumps. If you’re in a pinch, you can pulse carefully in small batches until the texture is just right.
Step 3: Mix Your Dry Ingredients
In a large bowl, whisk together the almond flour, granulated sugar, salt, and that beautifully ground raspberry powder. I like giving everything a good stir here so all the colors blend together and you get an even burst of flavor in each cookie.
Step 4: Whip the Egg Whites
In a stand mixer fitted with the whisk attachment or with a hand mixer, beat the egg whites with lemon juice until soft peaks form. This stage is key—you want the whites to hold their shape but still be a little creamy, which adds the right lift and chewiness to your cookies.
Step 5: Combine Everything into a Soft Dough
Gently fold the beaten egg whites and almond extract into your dry ingredients. The mixture will become a soft, sticky dough—don’t hesitate to knead it a bit with your hands. I always dust my hands with powdered sugar here to keep the dough from sticking and to make forming balls easier.
Step 6: Shape and Sugar-Coat the Cookies
Using a small cookie scoop, portion out dough balls about 1 inch wide. Roll each ball until smooth, then roll generously in confectioners’ sugar to get that signature dusty coating and pretty cracked tops after baking. Arrange them at least 1 inch apart on your lined baking sheets.
Step 7: Bake and Cool
Bake for 30 to 35 minutes on the stacked sheets—if you only use one sheet, keep a close eye as baking time will be closer to 25 minutes. You’ll know they’re done when the tops crack and the bottoms are just lightly golden. For crunchier cookies, add 5 extra minutes but watch carefully so they don’t brown too much. Let them cool on the pans for a few minutes before transferring to wire racks.
Pro Tips for Making Raspberry Amaretti Cookies Recipe
- Stacking Cookie Sheets: Using two stacked sheets slows heat transfer and prevents burnt bottoms—this made a big difference in my early batches.
- How Fine to Grind Raspberries: The finer the powder, the more evenly the raspberry flavor spreads—take your time with this step.
- Soft Peaks for Egg Whites: Whip until soft peaks form; over-whipping makes folding in tricky and can dry out the cookies.
- Don’t Shy Away from Kneading: Unlike macarons, this dough can handle a little hand kneading to get it just right—don’t worry about being too gentle!
How to Serve Raspberry Amaretti Cookies Recipe
Garnishes
I usually keep it simple and dust the cookies again with a little extra confectioners’ sugar right before serving for an elegant touch. Sometimes, I sprinkle a few edible rose petals or place a fresh raspberry on the side when serving to guests—it really ups the presentation without extra fuss.
Side Dishes
These cookies go perfectly with a lightly brewed Earl Grey tea or a rich espresso. For a special brunch, try pairing the cookies with fresh ricotta spread on toasted baguette slices and some fresh berries to complement the raspberry flavor.
Creative Ways to Present
For holiday parties, I like creating a cookie platter with these Raspberry Amaretti Cookies Recipe as the centerpiece surrounded by dark chocolate truffles and candied nuts. Another fun idea is stacking them in small mason jars with layers of whipped mascarpone and raspberry jam—talk about a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I store my leftover amaretti cookies in an airtight container at room temperature, and they usually stay fresh for up to five days. Keeping them away from humidity is key to holding onto their texture and flavor.
Freezing
These cookies freeze beautifully! I like to freeze them in a single layer on a baking sheet first and then transfer to a freezer-safe bag. When I’m ready, they thaw at room temperature in about 30 minutes without losing that perfect chewy crisp.
Reheating
If you want to revive a little crispiness after storage or freezing, just pop them in a 300°F oven for 3 to 5 minutes—it refreshes the texture without overbaking.
FAQs
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Can I use fresh raspberries instead of freeze-dried?
Fresh raspberries have too much moisture for this recipe, which could affect the dough’s texture and baking time. Freeze-dried raspberries are ideal because they give concentrated flavor without extra liquid.
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Are these cookies gluten-free?
Yes! Since the recipe uses almond flour and no wheat-based ingredients, these Raspberry Amaretti Cookies Recipe are naturally gluten-free, making them perfect for those with gluten sensitivities.
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How do I know when the cookies are done baking?
You’ll want to look for cracked tops and bottoms that are just barely golden. Avoid overly browning the bottoms by stacking baking sheets, or watch closely if baking on a single sheet—it usually takes about 30 minutes on stacked sheets or 25 minutes otherwise.
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Can I make the dough ahead of time?
It’s best to bake the dough fresh for optimal texture, but if needed, you can refrigerate the dough for up to 24 hours wrapped snugly. Bring it back to room temperature before shaping and baking.
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What’s the best way to grind the freeze-dried raspberries?
Using a small food processor or spice grinder works best. Pulse in short bursts until you have a fine powder—don’t over-process into paste.
Final Thoughts
This Raspberry Amaretti Cookies Recipe has become my little kitchen secret for something special yet simple. I love sharing them because they feel both classic and surprising all at once, with that lovely raspberry zing that keeps people coming back for more. If you’re looking for a cookie recipe that’s easy, elegant, and bursting with flavor, give this one a try—you just might find yourself baking them again and again like I do!
Print
Raspberry Amaretti Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: About 24 cookies
- Category: Dessert/Cookies
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
Delight in these Raspberry Amaretti Cookies, a delicate twist on the classic Italian almond cookie. Made with almond flour and infused with finely ground freeze-dried raspberries, these cookies offer a soft, chewy texture with a subtle fruity tang and a crackled, sugar-dusted exterior. Perfect as a charming treat alongside coffee or tea.
Ingredients
Dry Ingredients
- 2 1/4 cups (200g) almond flour or very finely ground almonds, sifted
- 1 cup (200g) granulated sugar
- 1 ounce freeze-dried raspberries, very finely ground (about 1/4 cup of ground raspberry powder)
- Pinch of salt
- Confectioners’ sugar, as needed (for dusting)
Wet Ingredients
- 2 large egg whites (about 60 grams)
- 1/4 teaspoon lemon juice
- 1/2 teaspoon almond extract
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 300 degrees F (150 degrees C). Stack two matching heavyweight, light to medium colored cookie sheets one inside the other to prevent the cookie bottoms from browning too much. Line with parchment paper or a silicone baking mat.
- Grind the Raspberries: Place the freeze-dried raspberries in a food processor or spice grinder and process until they have been ground into a very fine powder. This will ensure even raspberry flavor distribution in the cookies.
- Combine Dry Ingredients: In a large bowl, whisk together the sifted almond flour, granulated sugar, salt, and finely ground raspberry powder until the mixture is uniform and well blended.
- Whisk Egg Whites: Using a stand mixer fitted with the whisk attachment or a bowl and hand mixer, whisk the egg whites together with the lemon juice until soft peaks form. The mixture should be light and airy but not stiff.
- Mix Wet and Dry Ingredients: Gently fold the whipped egg whites and almond extract into the dry mixture. Stir until a soft, sticky dough forms. Knead gently with your hands if necessary; the dough does not need to be delicate like macarons.
- Shape the Cookies: Lightly dust your hands with confectioners’ sugar to prevent sticking. Using a small cookie scoop, portion out the dough into 1-inch balls. Roll each into a smooth sphere, then roll each ball in confectioners’ sugar to coat evenly. Place them on the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Bake the Cookies: Bake in the preheated oven for 30 to 35 minutes, or until the tops of the cookies have characteristic cracks and the bottoms are just barely golden. If you did not use the double cookie sheets, watch closely and bake for about 25 minutes as they brown faster. For crunchier cookies, extend baking by an additional 5 minutes until the tops start to brown.
- Cool and Store: Remove the cookies from the oven and allow them to cool for a few minutes on the baking sheets before transferring them to wire racks to cool completely. Store in an airtight container at room temperature for up to 5 days to maintain freshness.
Notes
- Stacking two cookie sheets helps prevent the bottoms of the cookies from browning too quickly.
- Freezing-dried raspberries must be ground finely for the best texture and flavor integration.
- Gentle kneading with hands is necessary to bring the dough together but avoid overhandling.
- Confectioners’ sugar coating adds a subtle sweetness and beautiful cracked appearance.
- Store cookies in an airtight container at room temperature, up to 5 days for optimal freshness.
- If you prefer, these cookies can be made gluten-free by ensuring the almond flour is sourced from gluten-free almonds and all ingredients are free of cross-contamination.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 9 g
- Sodium: 15 mg
- Fat: 6 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
