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Italian Amaretti Cookies (Gluten Free)

Servings 35 cookies
Prep Time 15 minutes
Cook Time 26 minutes
Dough Chill Time 2 hours
Total Time 2 hours 41 minutes

Ingredients

  • 3 1/4 cups almond flour, gf
  • 1/4 cup roasted salted almonds, finely ground, gf
  • 1/8 cup Bob's Red Mill Tapioca Flour, gf 
  • 1 1/2 cups Organic Cane Sugar, finely ground or 1 1/2 cups granulated sugar
  • 3 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1 tablespoon sugar
  • 1 1/2 tablespoons Disaronno Liqueur, gf or other gluten free amaretto liqueur
  • 1 teaspoon McCormick Schilling Pure Almond Extract, gf

For rolling the cookies:

  • 3 tablespoons granulated sugar
  • 3 tablespoons powdered sugar, gf

Instructions

  • Combine the almond flour, ground almonds, tapioca, and sugar in a bowl.
  • In a stand mixer bowl or in a large bowl using a hand mixer, whip the egg whites on medium low speed until frothy. Add the cream of tartar and the tablespoon of sugar and continue whipping, increasing the speed to medium high speed until soft peaks form. Gently stir in the Disaronno Liqueur and almond extract. Gently fold in the almond flour mixture until fully incorporated into the whipped egg whites.
  • Cover and chill the dough for 2 hours.
  • Preheat the oven to 325 degrees F. Put the sugars for rolling the cookies into a flat bowl. Line a baking sheet with parchment. Roll the dough into 1" balls, roll in the sugar mixture to coat and set 2" apart on the baking sheet.
  • Bake for 24 minutes, then increase the temperature to 375 degrees F and bake for 2-5 minutes more, until golden brown on the bottom and the top.
  • Remove to a wire rack to cool. Store in an airtight container for 3-4 days. Just see if they can last that long! You can also roll these and freeze them on a cookie sheet, transfer to a sealed freezer container, and bake 6 or 8 at a time. 
Course: Dessert
Cuisine: Italian
Keyword: Cakes & Dessert, Cookies