If you have never had Amaretto Cookies, they are like a little cloud of heaven. Light and fluffy, sweet, nutty and delicious. This is an Easy Amaretto Cookie recipe that takes you from start to finish using one bowl.
Rest assured that who ever tries one of these Amaretto Cookies will be back for another and another and so on! And best of all your stomach won't hate you for eating these gluten free Amaretto Cookies.
With Amaretto Cookies you can use either blanched or unblanched almonds. I'll tell you a little bit more about that down below.
tips and tricks to making these gluten free amaretto cookies
blanched vs. unblanched ground almonds
Note that blanched and unblanched ground almonds have a different taste. The basic difference is that blanched almonds don't have their skin so they look lighter in color. Blanched almonds are used more in baking cakes because they are lighter in color. Traditionally, these Amaretto Cookies are made using unblanched almonds. But the choice is really yours depending on your preference. If you want a really nutty taste, use unblanched almonds.
In this recipe I used half of each type of almond flour because that's what I had on hand. Also if you want a variation of this Amaretto cookie, you can substitute half of the unblanched almonds for ground pistachio nuts. Yup that’s right! Live a little.
measuring your nuts
Your probably thinking I don't need a lesson in measuring. But for measuring the almonds, I used whole almonds before I ground them in my food processor. Doing it this way, I could ground up my own almonds on not have to guess about how many almonds would give me one cup worth of almonds ground up. Not sure if that makes sense to you.
use a whisk and a measuring spoon
When adding the cornstarch to the ground almond meal and other dry ingredients use a whisk to ensure that all the ingredients are evenly combined before you add the wet ingredients.
To ensure that all the cookies are the same size and uniform, use a measuring spoon the size of one teaspoon. Dig the dough out of the measuring spoon by pressing your thumb to the side of the measuring spoon and then pushing out the dough. Role the dough in icing sugar and then in the palm of your hand and then place on a cookie sheet lined with parchment paper. See pictures below.
determining the proper stiffness
When you place the rolled dough on the cookie sheet, watch it for a couple of minutes. If the almond cookies flop or loose their ball shape when placed on the cookie sheet, add more almond meal to your dough and start rolling the cookies again. Add about 3 tablespoons more almond meal. This will allow the cookies to become more dense so that they stay stiffer throughout the baking process.
You will also know that the dough is too wet if the dough sticks to your palms when you role the dough into a ball. This is important because if the dough is to wet and your cookies don't retain their shape, you'll end up with flat cookies.
Be careful that you don't add too much almond meal either. Adding too much almond meal will result in a cookie that is too dense and will bake up hard.
storing your cookies
These cookies freeze very well. They can be stored in zipped bags like these bags here at room temperature for about 2 to 3 weeks. You can also freeze them. When you are ready to use them, you can take them from the freezer and place them in the fridge to thaw out. Once thawed out you can leave them at room temperature in a sealed container. You can store these cookies frozen for about 2 months.
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- 1 cups unblanched almonds
- 1 cups blanched almonds
- 1 cups sugar
- 3 to 6 egg whites
- ¼ tsp salt
- ½ tsp almond extract
- 2 tbsp corn starch
- ½ cups icing sugar (for rolling cookies)
- Preheat oven to 300 degrees. Line two trays with parchment paper. In a large bowl, mix almond flour, sugar and corn starch, using a whisk until well combined.
- To beat the egg whites, I placed the egg whites in a measuring cup that came with my hand mixer. I fitted my hand mixer with the whisk attachment and whisked the egg whites and salt until they were frothy but not stiff.
- Add the wet ingredients to the dry ingredients and mix to combine well until you get a sticky dough. You are looking for a consistency that holds together but is not too dense. In the ingredient list, I mentioned that you will need 3 to 6 egg whites. If the dough is to dry, add more egg white. If you put too much egg white, add more almond flour.
- This might get messy, but roll ¾ inch balls and dust with icing sugar, then place on baking sheet about 1 inch apart. If the dough sticks to your palms, then the dough is too wet, add more almond meal. I used a 1" inch scoop to easily scoop the dough and drop them in the icing sugar.
- All ovens are different so watch the cookies so that you don't over bake these. Bake for about 25 to 30 minutes or until the tops start to crack and dry. The tops should be hard but easily sink in when you press them with your finger. Let cool for 5 minutes. Store in an airtight container or freeze them.
Nutrition InformationYield 75 Serving Size 1
Amount Per Serving Calories 37Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 31mgCarbohydrates 4gFiber 0gSugar 4gProtein 1g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.