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
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 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
