Happy Fall, y’all! I know it’s cliche, but fall is my favorite. Crisp air, warm sunshine, beautiful leaves…and the BAKING. It’s all so cozy and I’m here for it. While these Espresso Amaretti Cookies don’t have the traditional fall flavors you might expect (I see you, pumpkin spice), they make such a lovely little treat to enjoy alongside your favorite warm fall beverage that it felt like the perfect time to share them.
All About Amaretti
A traditional Italian dessert that can be traced back to the 17th century, amaretti cookies are known not just for their flavor, but also for the gorgeous tins they’re sold in. There’s even a 14th-century Franciscan church in Saronno that keeps an archive of past amaretti tins!
Classic amaretti are simple and naturally gluten free, made with just ground almonds, egg whites, and sugar. From there, they can be flavored with a variety of extracts, spices, or liqueurs. There are two types of amaretti cookies: amaretti croccanti, which are crispy and crunchy; and amaretti morbidi, which are soft and chewy. This recipe makes the soft and chewy version.
These Cookies Are So Soft and Chewy … and They Go With Everything!
Soft amaretti cookies are the perfect accompaniment to coffee, tea, cocoa, or whatever warm beverage you prefer. They even pair well with wine! They’re also delicious served alongside ice cream or gelato (or crumbled on top!).
These cookies are:
- A lovely little sweet treat to add to lunch boxes (but in this case maybe skip the espresso and try this gingerbread version instead)
- A wonderful accompaniment to fall leaf-peeping drives and hikes
- The perfect addition to holiday cookie trays
- A great treat for the office break room
- Ideal for cookie exchanges
- Perfect for gifting and sharing (They’re SO cute in a little clear gift bag, and your gluten-free friends will love you.)
And, of course, if you share them, don’t forget to save a few for yourself ;).
Tips for Making Your Best Espresso Amaretti Cookies
Amaretti cookies have a very simple list of ingredients, and each one pulls a lot of weight in creating an amazing cookie:
- Almond flour (a.k.a., finely ground almonds) is what makes up the bulk of these cookies, making them a delightfully dense, chewy treat. I like Bob’s Red Mill’s almond flour.
- Granulated sugar adds sweetness and structure.
- Salt tempers the sweetness a bit so the cookies aren’t too sweet.
- Instant espresso powder gives this version of amaretti their flavor (and a little caffeine). I like this one.
- Egg whites whipped to soft peaks create airiness and add chew factor.
- Cream of tartar helps stabilize the beaten egg whites.
- Vanilla extract because yum…but also because it enhances the coffee flavor.
- Powdered sugar coats the cookies and makes them pretty. 🙂
As I said earlier, these cookies are pretty simple to make. But there are a few things that will help ensure your Espresso Amaretti Cookies turn out as delicious as possible:
- Double the baking sheet. Stack two of the same sized baking sheets on top of one another. This helps keep the bottoms of the cookies from browning too much. It’s also best to line the top baking sheet with parchment paper or a silicone baking mat (the dough can be a little sticky).
- Sift the almond flour. Almond flour has a tendency to clump. Sifting helps remedy the clumpiness.
- Whisk the dry ingredients together. This helps keep clumps from re-forming and ensures you get everything mixed thoroughly.
- Don’t over-beat the egg whites! You’re looking for soft peaks, not firm. Here’s a great visual depiction of the different stages of beating egg whites.
- Mix wet and dry ingredients thoroughly. When you add the whipped egg whites to the dry mixture, keep mixing until there are no dry bits left. If it gets too hard to mix with your spatula, get your hands in there and knead gently.
- Don’t over-bake! When soft amaretti cookies are properly baked, you’ll see cracks forming in the tops of them, and the bottoms will start to brown. If you over-bake, the bottoms could burn and the cookies will be too dry, so watch your baking time! Tip: If it’s your first time making this kind of cookie, I highly recommend test-baking one or two cookies before baking the rest of the batch to see how long they take in your oven.
If you follow these instructions, your amaretti should turn out so soft, chewy, and delicious, that you’ll have a hard time putting them down. Just as any baked good should be. 🙂
Espresso Amaretti Cookies
Ingredients
- 2 1/4 c almond flour
- 1 c granulated sugar
- pinch salt
- 2 tsp instant espresso powder
- 2 lg egg whites
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- powdered sugar for rolling
Instructions
- Preheat oven to 300°F.
- Stack two similarly-sized cookie sheets on top of one another and line the top one with parchment paper (this helps keep the bottoms of the cookies from browning too much — if you don't have two cookie sheets, you don't have to stack them. Just bake on a higher rack and/or keep a close eye on the cookies as they bake to watch for browning.)
- Sift the almond flour into a large bowl, then whisk in the sugar, salt, and instant espresso powder until fully combined.2 1/4 c almond flour, 1 c granulated sugar, pinch salt, 2 tsp instant espresso powder
- In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl, using a hand mixer), whisk egg whites, cream of tartar, and vanilla extract at medium-high speed until soft peaks form.2 lg egg whites, 1/4 tsp cream of tartar, 1/2 tsp vanilla extract
- Add beaten egg whites to the almond flour mixture, and mix until there are no dry bits and a sticky dough forms. If it gets difficult to mix, use your hands to make sure everything is mixed thoroughly.
- Using a small cookie scoop or your hands, form dough into 1-inch balls. Roll in powdered sugar and place 1 inch apart on prepared cookie sheet.powdered sugar for rolling
- Bake for 30-35 minutes, until tops are cracked and bottoms are beginning to brown (if you're not using a doubled-up cookie sheet, they may bake faster – check at 25 minutes).
- Let cool on cookie sheet for 5 minutes, then move to a cooling rack to cool completely. Store in an airtight container at room temperature up to 3 days or freeze in an airtight container up to 2 months.