amaretto cookies

There are infinite variations of this classic Italian cookie. I'd like to share this simple, gluten free recipe for Soft Amaretti Cookies with all of you.

Soft Amaretti Cookies

almond flour (scant 2 1/2 cups)

sugar (approx 1 cup)

lemon zest of one medium lemon

bitter almond extract

sugar

Preheat oven to 325° F. Position rack in the center.

Line large baking sheet with parchment paper.

In a large bowl, whisk almond flour and sugar together.

Add grated lemon zest and whisk a few more times. Set aside.

In a separate bowl, whisk egg whites to a soft peak stage.&nbsp;

Whisk in the bitter almond extract.

Gently incorporate the egg whites to the dry ingredients. Once the dough is completely moist, you are done.

Use the smallest ice cream scooper to portion the dough (about 1 tablespoon).&nbsp;

With slightly damp hands, press your palms into the plate of sugar.

Roll each ball of dough with your sugar coated palms and then again in the sugar found on the plate.&nbsp;

Place on the paper lined baking sheet.

Bake for about 25 minutes or until bottoms are golden brown in color.

Cool before storing at room temperature in airtight containers. Will keep for 3-4 days.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1536585814/u1i31inwbvgednhgrutk.mp4

Amaretti cookies are a moist and chewy classic Italian cookie. This is the best ever gluten free recipe, you are going to LOVE them!

<br>A tangy burst of cherry paired with the rich, almond-infused flavor of amaretto creates a festive twist on a classic buttery cookie 

Cherry Amaretto Checkerboard Cookies

unsalted butter, softened (113 grams)

sugar (100 grams)

egg yolk (about 15 grams)

almond extract

Tablespoon amaretto

all-purpose flour (180 grams)

baking powder

Tablespoons freeze-dried cherries,

red food coloring (optional)

Cream together the butter and sugar until light and fluffy. This will take 1-2 minutes.

Beat in the egg yolk, almond extract, and amaretto.

Slowly fold in the remaining ingredients except for the cherry powder.*If you live in a less humid climate than I do, your dough may be more dry. If your dough is too crumbly, simply at 1-2 Tablespoons of water or milk until it is soft and pliable.

Divide the dough into two equal pieces and set one aside.

To one half of the dough mix in the cherry powder and red food coloring.

Form the dough into two equal size square logs, 2x2 inches tall. Make sure that your logs are as close in size as you can make them.

Chill the dough over night.

Cut each log into nine equal pieces. Start by cutting each log in thirds and then cut each third into thirds. Keep the pieces in order.

Now you will create two new logs from your original two logs. Lay one strip of cherry, one strip of amaretto, then another strip of cherry. Brush a little water between the pieces and gently press them together. Top the three strips with alternating colors, and repeat for the last layer, brushing water between the strips before gently pressing them together.

Repeat this with the alternating colors for the second log.

Return the dough to the refrigerator for 30 minutes and preheat an oven to 350°F.

Slice the cookies into 1/4 inch pieces.

Bake for 8-10 minutes. Enjoy!

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Cherry Amaretto Checkerboard Cookie...

Top 2 amaretto cookies recipes from across the web

The most viewed amaretto cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Soft Amaretti Cookies

Cherry Amaretto Checkerboard Cookie...

The most viewed amaretto cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine