If you’ve been searching for a delightful little treat that’s bursting with fruity almond goodness, you’ve got to try this Raspberry Amaretti Cookies Recipe. I absolutely love how these cookies come out with that perfect chewy interior and a lightly crisp exterior, all enhanced by the natural tartness of raspberries. Whether you’re baking for a cozy afternoon coffee break or impressing guests, these cookies never disappoint and are surprisingly simple to make. Stick around, and I’ll walk you through my favorite way to get them just right!
Why You’ll Love This Recipe
- Bursting Raspberry Flavor: The freeze-dried raspberries pack a punch without adding moisture, keeping these cookies perfectly chewy.
- No Fuss Technique: Unlike delicate macarons, these amaretti cookies are forgiving and easy to handle, great even if you’re new to almond cookies.
- Great for Any Occasion: Whether it’s a holiday treat or simply a sweet snack, these cookies always impress with their unique taste and texture.
- Make-Ahead Friendly: You can bake these in advance and store them properly, keeping their charm fresh for days.
Ingredients You’ll Need
These ingredients come together beautifully, giving you that irresistible nutty and fruity combo. I always recommend using high-quality almond flour and freeze-dried raspberries to get the full flavor depth. Plus, the little pinch of salt really makes the sweetness pop!
- Almond flour or very finely ground almonds: Make sure it’s finely ground and sifted to avoid lumps and give your cookies a delicate texture.
- Granulated sugar: This adds just the right sweetness and helps with the cookie structure.
- Freeze-dried raspberries: Very finely ground, they give natural tartness without adding moisture, which keeps the dough perfect.
- Salt: Just a pinch to balance and enhance the sweetness and raspberry flavor.
- Egg whites: Fresh and at room temperature for better volume and binding.
- Lemon juice: Adds brightness and helps stabilize the whipped egg whites.
- Almond extract: For that classic amaretti aroma that’s utterly irresistible.
- Confectioners’ sugar: For dusting and rolling the cookie balls, this ensures a pretty cracked, snowy top.
Variations
I love to tweak this Raspberry Amaretti Cookies Recipe depending on the occasion or what I have on hand — it’s such a versatile base! You can easily make it your own and I encourage you to experiment a bit.
- Nut Variations: Instead of almond flour, I once tried hazelnut flour, and it gave a lovely twist — kind of like a toasted nut surprise in each bite.
- Flavor Twists: Adding a teaspoon of orange zest alongside the almond extract really brightened things up during winter holidays.
- Diet-Friendly: For those avoiding refined sugar, swapping granulated sugar for coconut sugar worked well, though it gives a slightly deeper flavor.
- Chocolate Dipped: My family goes crazy when I dip half the cookie in melted dark chocolate — adds a decadent finish that balances the raspberry tartness.
How to Make Raspberry Amaretti Cookies Recipe
Step 1: Prep Your Baking Sheets & Oven
Start by preheating your oven to 300°F. Here’s a little trick I learned to keep the cookie bottoms from getting too dark: stack two matching cookie sheets together and line them with parchment paper or a silicone mat. This double-pan setup gently insulates the cookies, so they bake evenly and come out that perfect golden color without any burnt spots.
Step 2: Grind the Freeze-Dried Raspberries
Pop those freeze-dried raspberries into a food processor or spice grinder and buzz them until you get a fine vibrant pink powder. This step is key — the finer the powder, the better the raspberry flavor spreads through the dough without any graininess or lumps.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together almond flour, sugar, salt, and the raspberry powder until evenly combined. I always take a moment here to sift things again if needed; it makes a small difference that adds up in cookie texture.
Step 4: Whip Egg Whites & Lemon Juice
Using a stand mixer or handheld whisk, beat the egg whites with lemon juice until soft peaks form. This means when you lift the whisk, the peaks hold shape but gently fold over at the tips. This step gives the cookies their lightness, so don’t rush it — and be sure your bowl and beaters are clean and dry for best results.
Step 5: Combine & Form Dough
Fold your whipped egg whites and almond extract into the dry ingredients. Stir gently at first, then knead with your hands if the dough feels too sticky — don’t worry about being delicate here. I always dust my hands with powdered sugar before rolling the dough into 1-inch balls, and then roll each ball in more powdered sugar for that signature crackled top.
Step 6: Bake to Perfection
Arrange your cookies on the prepared baking sheets, spacing them about an inch apart. Bake for 30-35 minutes, or until you see lovely cracks on top and the bottoms are just barely golden. If you’re not using the double pan technique, watch closely and expect them to bake a bit faster, around 25 minutes. For chewier cookies, pull them out right when the tops crack; if you want crunchier cookies, leave them in just a few minutes longer.
Step 7: Cool & Store
After baking, let the cookies rest on the sheets for a few minutes before transferring to a wire rack to cool completely. I like to store mine in an airtight container at room temperature, where they stay fresh and tasty for up to 5 days — if they last that long!
Pro Tips for Making Raspberry Amaretti Cookies Recipe
- Use Double Baking Sheets: I discovered stacking two sheets really helps prevent burnt bottoms — it’s a game changer!
- Finely Grind Your Raspberries: Don’t skip grinding the freeze-dried raspberries to a powder, or the flavor won’t distribute evenly.
- Don’t Overbeat Egg Whites: Soft peaks are perfect here — stiff peaks can dry out your cookies.
- Roll in Powdered Sugar Generously: It gives that iconic cracked, snowy look and a subtle sweet crust.
How to Serve Raspberry Amaretti Cookies Recipe
Garnishes
When serving, I love to garnish these cookies with a small dusting of extra powdered sugar right before plating. Sometimes, I add a few fresh raspberries or a sprig of mint on the side to lift the presentation — it feels like an elegant gesture that pairs perfectly with the cookie’s flavor.
Side Dishes
I often pair these Raspberry Amaretti Cookies with a cup of freshly brewed espresso or a lightly sweetened herbal tea. For gatherings, I serve them alongside a bowl of mixed berries or a creamy mascarpone dip — the combination is always a hit with friends and family.
Creative Ways to Present
For special occasions, I arrange these cookies in a circle on a pretty dessert platter and scatter freeze-dried raspberry crumbs on top to echo their flavor. I’ve also used mini gift boxes tied with ribbons for party favors, which everyone loved – these cookies feel like a little treasure when boxed up!
Make Ahead and Storage
Storing Leftovers
I store leftover Raspberry Amaretti Cookies in an airtight container at room temperature, layering parchment paper between them if needed. They keep their texture and flavor nicely for up to 5 days, though in my experience, they rarely last that long!
Freezing
If I want to save some for later, I freeze the dough balls before baking — just roll them in powdered sugar, place on a tray until firm, then transfer to a freezer-safe bag. When I’m ready, I bake them straight from frozen, adding a couple extra minutes to the bake time. This trick really helps when you want fresh cookies on demand.
Reheating
Leftover baked cookies can be warmed up gently in a 300°F oven for about 5 minutes to bring back that just-baked softness. I avoid microwaving since it makes them too chewy or rubbery. Reheating this way really refreshes them beautifully!
FAQs
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Can I use fresh raspberries instead of freeze-dried in the Raspberry Amaretti Cookies Recipe?
Fresh raspberries have too much moisture, which will drastically change the texture of the cookies and make the dough too wet. Freeze-dried raspberries are best since they add flavor without adding liquid, ensuring the cookies stay chewy and don’t spread too much.
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What if I don’t have almond extract? Can I skip it?
Almond extract amplifies the classic amaretti flavor, so if you skip it, your cookies will still taste good but slightly less aromatic. Vanilla extract can be a mild substitute, but I recommend using almond extract whenever possible for the authentic taste.
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Why are my amaretti cookies turning out too dry or hard?
Overbaking is the most common cause of dryness. Since these cookies are best when chewy inside, try lowering your bake time or temperature slightly and check early. Also, ensure you’re using fresh egg whites whipped to soft peaks and not overmixing the dough.
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How do I prevent the cookies from sticking to the baking sheet?
Using parchment paper or a silicone baking mat is essential. Rolling the dough balls generously in powdered sugar also helps create a barrier that reduces sticking. Avoid greasing the sheet as this can affect the cookie texture.
Final Thoughts
This Raspberry Amaretti Cookies Recipe holds a special place in my kitchen because it brings together two of my favorite flavors — tart raspberry and nutty almond — in such a simple, satisfying way. If you give it a go, you’ll find they’re much easier to make than traditional macarons but with that same elegant vibe. Trust me, your friends and family will be asking for the recipe, and I can’t wait for you to hear their excited “wow” when they take their first bite. So, grab your ingredients and get baking — these cookies are a real crowd-pleaser that’ll brighten up any day!
Print
Raspberry Amaretti Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
Delightfully light and chewy Raspberry Amaretti Cookies made with almond flour, freeze-dried raspberries, and a hint of almond extract. These naturally gluten-free Italian-inspired cookies offer a perfect balance of nutty sweetness and fruity tartness, finished with a dusting of confectioners’ sugar for an elegant crackled surface.
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 salt
Wet Ingredients
- 2 large egg whites (about 60 grams)
- 1/4 teaspoon lemon juice
- 1/2 teaspoon almond extract
For Dusting
- Confectioners’ sugar, as needed
Instructions
- Preheat and Prepare Baking Sheets. Preheat your oven to 300°F (150°C). Stack two heavyweight, light to medium colored cookie sheets together and line them with parchment paper or a silicone baking mat. This stacking helps prevent the cookie bottoms from browning too quickly.
- Grind Raspberries. Using a food processor or spice grinder, finely grind the freeze-dried raspberries to a powder consistency to ensure even distribution and vibrant raspberry flavor throughout the dough.
- Mix Dry Ingredients. In a large bowl, whisk together the sifted almond flour, granulated sugar, salt, and the ground raspberry powder until everything is evenly combined.
- Whisk Egg Whites. In a separate bowl or stand mixer fitted with a whisk attachment, beat the egg whites and lemon juice until soft peaks form, providing lift and structure to the cookie dough.
- Combine Ingredients. Fold the beaten egg whites and almond extract into the dry mix. Stir until a soft, sticky dough forms. If needed, knead gently with your hands to bring the dough together; rough handling is fine since these aren’t delicate macarons.
- Shape Cookies. Lightly dust your hands with confectioners’ sugar. Using a small cookie scoop, portion the dough into 1-inch balls. Roll each ball smoothly, then coat them well in confectioners’ sugar. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
- Bake. Bake for 30 to 35 minutes, watching for a cracked top and bottoms that are just barely golden. If not using doubled cookie sheets, bake closer to 25 minutes and watch closely to prevent over-browning. For crunchier cookies, add an extra 5 minutes or until tops show slight browning.
- Cool. Remove cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
- Store. Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain freshness and texture.
Notes
- Stacking two cookie sheets together helps prevent the bottoms from browning too quickly, keeping the cookies light in color and texture.
- Using freeze-dried raspberries adds vibrant color and tartness without adding moisture to the dough.
- Dusting hands and cookies liberally with confectioners’ sugar prevents sticking and creates the signature crackled look.
- For a crunchier cookie, extend baking time by a few minutes, but watch closely to avoid over-browning.
- These cookies are naturally gluten-free due to the almond flour, but always ensure your ingredients are certified gluten-free if needed.
Nutrition
- Serving Size: 1 cookie (approx. 20g)
- Calories: 90
- Sugar: 10g
- Sodium: 5mg
- Fat: 4.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
