Description
These Raspberry Amaretti Cookies combine the nutty flavor of almond flour with the tart brightness of freeze-dried raspberries, resulting in soft, chewy cookies with a delicate crunchy exterior. Rolled in confectioners’ sugar and baked to perfection, they make an elegant treat perfect for any occasion.
Ingredients
Scale
Main 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
- 2 large egg whites (about 60 grams)
- 1/4 teaspoon lemon juice
- 1/2 teaspoon almond extract
- confectioners’ sugar, as needed
Instructions
- Preheat and prepare baking sheets: Preheat the oven to 300 degrees F. Stack two matching, heavyweight, light to medium colored cookie sheets inside each other to prevent the cookie bottoms from browning too fast. Line the top cookie sheet with parchment paper or a silicone baking mat.
- Grind raspberries: Finely grind the freeze-dried raspberries using a food processor or spice grinder until they become a fine powder.
- Mix dry ingredients: In a large bowl, whisk together the almond flour, granulated sugar, salt, and ground raspberry powder until combined evenly.
- Whisk egg whites: In a separate bowl or stand mixer with a whisk attachment, whisk the egg whites and lemon juice until soft peaks form, creating a light, airy foam.
- Combine wet and dry ingredients: Fold the beaten egg whites and almond extract into the dry ingredients. Stir and knead the mixture gently by hand if necessary until a soft, sticky dough forms. Unlike macarons, gentle handling is not required here.
- Shape cookies: Lightly dust your hands with confectioners’ sugar. Use a small cookie scoop to portion the dough into 1-inch balls. Roll each ball into a smooth sphere, then roll it in confectioners’ sugar, coating fully. Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
- Bake cookies: Bake for 30 to 35 minutes, or until the cookie tops are cracked and the bottoms are just barely golden. If not using the doubled cookie sheets, reduce baking time to around 25 minutes and watch closely to avoid overbrowning. For crunchier cookies, extend baking by 5 minutes or until the tops start to brown.
- Cool and store: Remove cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. Store cooled cookies in an airtight container at room temperature for up to 5 days.
Notes
- Using two stacked cookie sheets prevents the bottoms from browning too quickly, resulting in more evenly baked cookies.
- Freeze-dried raspberries add vibrant color and tart flavor without adding moisture.
- Do not overmix the batter; keep a soft, sticky consistency for the best texture.
- You can substitute almond flour with very finely ground almonds if preferred.
- For a gluten-free treat, ensure all ingredients are certified gluten-free.
- Cookies can be made a day ahead and stored at room temperature.
Nutrition
- Serving Size: 1 cookie (about 20g)
- Calories: 90
- Sugar: 8g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 0.4g
- Unsaturated Fat: 4.4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
