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
Scale
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
