Description
Delight in these delicate Raspberry Amaretti Cookies—soft, chewy almond-based treats infused with vibrant freeze-dried raspberries for a burst of fruity flavor. Lightly dusted with confectioners’ sugar, these Italian-inspired cookies are perfect for a sophisticated snack or a charming dessert.
Ingredients
Units
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 of salt
- Confectioners’ sugar, as needed for dusting and rolling
Wet Ingredients
- 2 large egg whites (about 60 grams)
- 1/4 teaspoon lemon juice
- 1/2 teaspoon almond extract
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 300°F (150°C). Stack two matching heavyweight, light to medium colored cookie sheets together to prevent the bottoms of the cookies from getting too brown. Line the top sheet with parchment paper or a silicone baking mat.
- Grind the Raspberries: Using a food processor or a spice grinder, finely grind the freeze-dried raspberries into a powder. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the sifted almond flour, granulated sugar, salt, and the powdered raspberries until evenly combined.
- Whip Egg Whites: In a mixing bowl or stand mixer fitted with a whisk attachment, whisk the egg whites and lemon juice until soft peaks form.
- Combine Wet and Dry Ingredients: Add the whipped egg whites and almond extract to the dry ingredient mixture. Stir gently until a soft, sticky dough forms. Knead lightly with your hands if needed. The texture should be pliable but not too delicate.
- Shape the Cookies: Lightly dust your hands with confectioners’ sugar. Use a small cookie scoop to portion the dough into 1-inch balls. Roll each ball into a smooth sphere, then roll them in confectioners’ sugar to coat. Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
- Bake the Cookies: Bake for 30 to 35 minutes, or until the tops are cracked and the bottoms are just barely golden. If you are not stacking cookie sheets, reduce baking time to about 25 minutes and watch closely to avoid over-browning. For crunchier cookies, extend the baking time by an additional 5 minutes until the tops also begin to brown slightly.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Then transfer them to wire racks to cool completely.
- Store: Keep the cookies at room temperature in an airtight container or bag for up to 5 days.
Notes
- Stacking two cookie sheets helps prevent over-browning on the bottom of the cookies.
- Freeze-dried raspberries provide intense flavor without adding moisture.
- Using confectioners’ sugar to roll cookies helps prevent sticking and adds a delicate sweetness.
- These cookies soften a bit after baking and have a chewy texture, different from classic macarons.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
Nutrition
- Serving Size: 1 cookie (approx. 20g)
- Calories: 90
- Sugar: 10g
- Sodium: 10mg
- Fat: 4.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
