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
Units
Scale
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
