About the Recipe
Forget ordinary, store-bought cookies that lack the charm and flavor of homemade treats! Instead, immerse yourself in the irresistible world of Gluten-Free Vanilla and Chocolate Amaretti Cookies. These delightful Italian-inspired morsels combine the perfect balance of crispy edges and soft, chewy, marzipan-like centers. They are the ultimate proof that gluten-free baking can be both simple and indulgent.
This recipe transforms a handful of pantry staples—almond flour, sugar, egg whites, and your choice of vanilla or cocoa—into a choose-your-own-adventure dessert. With just one easy dough, you can whip up two irresistible varieties: a classic vanilla-almond cookie that transports you to the heart of an Italian café or a rich, decadent chocolate version that feels like pure luxury in every bite.
The beauty of these cookies lies not only in their flavor but also in their simplicity. No special equipment or elaborate steps are needed. Imagine filling your kitchen with the scent of toasted almonds and warm vanilla as you roll soft, sugar-dusted dough into perfect little spheres. Watch as the cookies bake, forming delicate cracks on top while remaining tender inside.
Whether you prepare these treats for a holiday spread, a cozy afternoon with friends, or a quiet moment of indulgence all to yourself, they are guaranteed to impress. Their rustic appearance and enchanting aroma make them as beautiful to serve as they are delicious to eat. Once you try them, these Gluten-Free Vanilla and Chocolate Amaretti Cookies will surely take a permanent spot in your baking repertoire—a simple yet special recipe you’ll return to again and again.
Ingredients
2 ¼ cups almond flour or very finely ground almonds, sifted
1 cup granulated sugar
Dash salt
2 large egg whites
¼ teaspoon lemon juice
½ teaspoon almond extract
confectioners' sugar, as needed
Zest of 1 orange
Zest of 1 lemon
¼ teaspoon orange blossom water (optional)
Preparation
Preheat your oven to 300 degrees Fahrenheit.
Stack two matching, heavyweight, light to medium-colored cookie sheets one inside the other. This prevents the bottoms of the cookies from getting too brown.
Line the cookie sheets with parchment paper.
In a large bowl, whisk together 2 ¼ cups almond flour, 1 cup sugar, and a dash of salt until well combined.
In a separate mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk 2 egg whites and ¼ teaspoons lemon juice until they form soft peaks.
Add the beaten egg whites and ½ teaspoon almond extract to the dry ingredients and stir until a soft, sticky dough forms. Knead the dough with your hands if necessary.
Lightly dust your hands with powdered sugar.
Use a small cookie scoop to portion the dough into 1-inch balls.
Roll each ball into a smooth ball and then roll it in powdered sugar.
Arrange the balls on the parchment-lined cookie sheets, leaving 1 inch of space between each cookie.
Bake the cookies for 30 to 35 minutes, or until the tops are cracked and the bottoms are just barely golden. If you’re not using doubled cookie sheets, your cookies will brown much quicker and may only need 25 minutes. Keep a close eye on them.
For crunchier cookies, you can give them an extra 5 minutes or so, or until the tops begin to brown too.
Remove the cookies from the oven and let them cool for a few minutes. Then, transfer them to wire racks to cool completely.
Notes
To make a chocolate version simply add 3 tablespoons cocoa powder.