Description
Chewy, nutty Raspberry Amaretti Cookies made with almond flour. These naturally gluten-free cookies offer a delightful burst of raspberry and a rich almond flavor, perfect for any occasion.
Ingredients
Scale
- 2 cups (200g) almond flour
- 1 cup (200g) granulated sugar
- ½ teaspoon fine sea salt
- 2 large egg whites, room temperature
- ½ teaspoon cream of tartar
- ½ teaspoon pure almond extract
- ½ teaspoon vanilla extract
- ½ cup (75g) fresh raspberries
- ⅓ cup (40g) powdered sugar, for rolling
Instructions
- Preheat your oven to 325°F (163°C). Line a large baking sheet with parchment paper.
- In a clean mixing bowl, beat the egg whites with cream of tartar on medium-high speed until stiff peaks form, about 3-4 minutes.
- In a separate large bowl, whisk together almond flour, granulated sugar, and salt.
- Add almond and vanilla extracts to the dry mixture. Gently fold in the whipped egg whites until a thick, sticky dough forms.
- Gently fold the fresh raspberries into the dough, being careful not to crush them excessively.
- Using slightly damp hands, portion about 1 tablespoon of dough per cookie and roll lightly into balls.
- Roll each ball generously in powdered sugar until well-coated. Place on the prepared baking sheet, about 2 inches apart.
- Bake for 22-25 minutes, or until lightly golden on the bottoms and just set on the tops. The cookies should remain soft and chewy inside.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use super-fine almond flour for a smoother texture.
- Do not overmix the dough after adding raspberries to prevent them from breaking down.
- For a sweeter finish, sprinkle additional powdered sugar on the cookies after baking.
- Ensure egg whites are at room temperature for easier whipping.
- Use parchment paper to prevent sticking and achieve crackly tops.
- Let cookies cool fully before moving; warm cookies are delicate and can break.
- If using frozen raspberries, thaw and drain them thoroughly to prevent excess moisture.
- Prep Time: 15 minutes
- Cook Time: 22-25 minutes
- Category: Desserts, Cookies
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 85 calories
- Sugar: 10g
- Sodium: 0mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg