I absolutely love making this Raspberry Amaretti Cookies Recipe because it combines the nutty richness of almond flour with the bright, tart pop of raspberry in such a delightful way. When I first tried this recipe, I was amazed at how these cookies manage to be chewy yet crisp around the edges, with just a little sweetness that lets the raspberry flavor really shine. You’ll find that these cookies work wonderfully as a light dessert with your afternoon tea or as an elegant treat to share at gatherings.
One of the things that makes this Raspberry Amaretti Cookies Recipe worth trying is how simple the ingredients are, yet the final result feels a bit special and gourmet. Plus, the use of freeze-dried raspberries adds a subtle fruity intensity without making the dough too wet or sticky, which I love because it means consistent texture every time. Whether you’re new to baking or a seasoned pro, you’ll appreciate how forgiving this recipe is.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have everything you need, and the freeze-dried raspberries add a fresh twist without extra moisture.
- Perfect Texture: Chewy inside, lightly crisp outside — it hits that perfect cookie balance every time.
- Make-Ahead Friendly: Bake once, enjoy throughout the week as they keep their charm up to 5 days.
- Family Favorite: My family goes crazy for these cookies, and they’re always the first to disappear at parties.
Ingredients You’ll Need
These ingredients come together to give you cookies that are tender, flavorful, and packed with the subtle nutty charm of amaretti. It’s worth investing in good quality almond flour and fresh freeze-dried raspberries — they really elevate the flavor.
- Almond Flour or finely ground almonds: Using blanched almond flour keeps the texture light and prevents any bitter skin bits.
- Granulated Sugar: Sweetens the cookies without overpowering the raspberry’s tartness.
- Freeze-Dried Raspberries: Grinding them finely is key to evenly distributing that fruity flavor.
- Salt: Just a pinch to balance sweetness and enhance all the flavors.
- Egg Whites: They bind the dough while giving a light chewiness.
- Lemon Juice: Helps stabilize the egg whites and adds a gentle brightness.
- Almond Extract: Amplifies the almond flavor for that classic amaretti taste.
- Confectioners’ Sugar: For dusting, it adds sweetness and helps the cookies get that pretty cracked surface.
Variations
I love giving this Raspberry Amaretti Cookies Recipe little personal twists depending on the season or occasion, and you should feel free to do the same. There’s lots of room to experiment with flavors or textures while keeping that delicious core intact.
- Double Raspberry Hit: Try adding fresh raspberries folded gently into the dough before shaping for bite-sized fruity bursts — my friends adored this variation at our last brunch.
- Chocolate Drizzle: Once cooled, drizzle melted dark chocolate over the cookies for a decadent touch that pairs beautifully with almonds.
- Gluten-Free Twist: This recipe is naturally gluten-free thanks to almond flour, making it perfect for guests with gluten sensitivities.
- Nut-Free Swap: Swap almond flour for sunflower seed flour (not exactly amaretti, but similar chewy texture); just be sure to add a bit more almond extract for flavor.
How to Make Raspberry Amaretti Cookies Recipe
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 300°F. One of my best tricks for perfect baking is stacking two heavyweight cookie sheets inside each other and lining them with parchment paper or a silicone mat. This prevents the bottoms from browning too quickly, which can be a tricky part about amaretti cookies. It’s a small step that makes a huge difference!
Step 2: Grind Those Raspberries to Powder
Pop your freeze-dried raspberries into a food processor or spice grinder and blitz them until they transform into a fine powder. This step is crucial because it spreads the raspberry flavor evenly throughout the dough without moisture. I discovered this trick early on, and it totally changed my baking game for the better.
Step 3: Mix Your Dry Ingredients
In a large bowl, whisk together the almond flour, granulated sugar, salt, and your fresh raspberry powder. Take a moment here to really blend everything—it’s the start of building that beautiful raspberry-amaretto flavor that we adore.
Step 4: Whip Egg Whites to Soft Peaks
Using a stand mixer or hand mixer, whisk the egg whites and lemon juice until they hold soft peaks. This part can be a bit intimidating, but don’t worry if you don’t get stiff peaks — soft peaks work perfectly here to give the dough structure without dryness. The lemon juice helps stabilize the whites, which I learned the hard way after a few failed batches!
Step 5: Combine Wet and Dry Ingredients
Gently fold the beaten egg whites and almond extract into the dry mixture until it forms a soft, sticky dough. At this stage, it’s okay to knead it a bit with your hands to bring it all together. This dough won’t be as fragile as macaron batter, so don’t be afraid to get your hands in there.
Step 6: Scoop and Shape
Lightly dust your hands with confectioners’ sugar. Using a small cookie scoop, portion the dough into 1-inch balls. Roll each ball between your palms until smooth, then give it a generous roll in more powdered sugar before arranging them on your prepared baking sheets. Keep about an inch of space between cookies for even baking.
Step 7: Bake to Perfection
Bake for 30 to 35 minutes until the tops crack beautifully and the bottoms turn just barely golden. If you didn’t use the double cookie sheet trick, check at 25 minutes to prevent burning. For a crunchier texture, leave them in for an extra 5 minutes until the tops start to brown slightly. Let the cookies cool a few minutes on the sheet, then transfer to wire racks to finish cooling.
Pro Tips for Making Raspberry Amaretti Cookies Recipe
- Use Double Baking Sheets: I always stack two cookie sheets to avoid over-browning the bottoms, and it works like a charm.
- Don’t Overwhip Egg Whites: Soft peaks are ideal — stiff peaks can dry out the dough.
- Fine Raspberry Powder: Grinding the freeze-dried raspberries finely ensures you get flavor in every bite without lumps.
- Proper Cooling: Let cookies cool on racks to keep them from becoming soggy underneath.
How to Serve Raspberry Amaretti Cookies Recipe
Garnishes
I usually sprinkle a little extra confectioners’ sugar over the cookies before serving – it makes them look so pretty and adds a delicate sweetness. Sometimes, a small fresh raspberry or a sprig of mint beside the plate amps up the presentation beautifully without much effort.
Side Dishes
These cookies pair wonderfully with a cup of freshly brewed espresso or a lightly sweetened iced tea. For a dessert spread, they complement fruit tarts and lemon bars perfectly — balancing richness with that bright raspberry note in the cookies.
Creative Ways to Present
For a special occasion, I like arranging Raspberry Amaretti Cookies Recipe on a rustic wooden board mixed with fresh berries, edible flowers, and a small bowl of mascarpone or whipped cream. It’s an effortless way to make your cookie platter look festive and inviting for guests.
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container at room temperature — this keeps them nice and chewy for up to 5 days. If they start to firm up, a quick warm-up in your mouth or oven brings them back to life.
Freezing
One time I froze these cookies because I baked way too many, and to my surprise, they thawed beautifully! Just freeze them in a single layer on a tray, then transfer to a freezer bag. When you’re ready, let them thaw at room temperature for a couple of hours.
Reheating
If your cookies feel a bit hard after storage or freezing, pop them in a 300°F oven for 5 minutes to refresh the texture. I like doing this just before serving for that fresh-baked feel.
FAQs
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Can I use fresh raspberries instead of freeze-dried in this Raspberry Amaretti Cookies Recipe?
Fresh raspberries contain a lot of moisture, which would make the dough too wet and potentially ruin the cookie’s texture. Freeze-dried raspberries are the best option here because they add intense raspberry flavor without extra moisture. If you want to use fresh raspberries, consider drying them first or trying a different raspberry cookie recipe designed for fresh fruit.
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Why do I need to stack cookie sheets during baking?
Stacking two cookie sheets insulates the bottom baking surface, which prevents the cookies from browning too quickly on the bottom. Amaretti cookies can easily over-bake underneath due to the sugar and almond content, so this method ensures a gentler, even bake.
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How can I tell when raspberry amaretti cookies are done baking?
Look for cracked tops and bottoms that are just beginning to turn golden. The cookies will be a little soft when hot but will firm up as they cool. Avoid over-baking, as that can make them too hard and dry.
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Can this recipe be made vegan or egg-free?
Since egg whites are essential for binding and texture, this recipe would need significant modification to be vegan or egg-free. Some bakers experiment with aquafaba (chickpea water) as an egg white substitute, but results vary, so proceed with caution and expect texture differences.
Final Thoughts
This Raspberry Amaretti Cookies Recipe has become one of my go-to recipes when I want a cookie that feels special yet is surprisingly easy to make. I love sharing these with friends because they always comment on the wonderful balance of almond and raspberry flavors. If you’re looking for a little baking project that yields delicious, elegant cookies, I wholeheartedly recommend giving this one a try — I promise it won’t disappoint!
Print
Raspberry Amaretti Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
Delight in these Raspberry Amaretti Cookies, a delicious twist on the classic Italian treat combining almond flour with vibrant freeze-dried raspberries. These soft, crackly cookies are lightly dusted with confectioners’ sugar and baked to perfection to achieve a tender interior with slightly crisp edges. Perfect for an elegant snack or a charming dessert.
Ingredients
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
- confectioners’ sugar, as needed for dusting
Wet Ingredients
- 2 large egg whites (about 60 grams)
- 1/4 teaspoon lemon juice
- 1/2 teaspoon almond extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 300°F (150°C). Stack two heavy, light to medium colored cookie sheets one inside the other and line the top sheet with parchment paper or a silicone baking mat. This double-layer prevents the bottoms from browning too quickly.
- Grind Raspberries: Using a food processor or spice grinder, finely grind the freeze-dried raspberries into a powder to evenly distribute their flavor throughout the cookies.
- Mix Dry Ingredients: In a large bowl, whisk together the sifted almond flour, granulated sugar, salt, and the ground freeze-dried raspberries until fully combined.
- Whip Egg Whites: In a separate bowl or the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites with lemon juice until soft peaks form, creating light, airy fluff to incorporate into the dough.
- Combine Ingredients: Gently fold the whipped egg whites and almond extract into the dry mixture, stirring until a soft, sticky dough forms. Knead lightly with your hands as needed; the dough does not need to be delicate like macarons.
- Shape Cookies: Lightly dust your hands with confectioners’ sugar. Using a small cookie scoop, portion out the dough into 1-inch balls. Roll each ball smoothly in your hands, then coat in confectioners’ sugar. Arrange spaced 1 inch apart on the prepared baking sheet.
- Bake: Bake for 30 to 35 minutes until the cookie tops crack and the bottoms are just lightly golden. If you do not use double cookie sheets, bake closer to 25 minutes and watch carefully. For crunchier cookies, extend baking by an extra 5 minutes or until lightly browned on top.
- Cool: Remove cookies from the oven. Let them rest a few minutes on the baking tray, then transfer to wire racks to cool completely.
- Store: Keep cookies stored at room temperature in an airtight container or bag for up to 5 days to maintain freshness.
Notes
- Stacking two cookie sheets helps prevent bottom browning, but if using just one sheet, reduce baking time and monitor carefully.
- Freeze-dried raspberries give a concentrated fresh flavor without adding moisture; ensure they are ground finely for even mixing.
- Dusting hands and cookies with confectioners’ sugar prevents sticking and adds a subtle sweetness.
- These cookies have a tender, slightly chewy texture and are not meant to be as delicate as macarons.
- Store in an airtight container at room temperature to preserve freshness and texture for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
