These soft amaretti morbidi feature chewy centers, a delicate almond crunch, and a sweet, marzipan-like flavor. Finished with a generous dusting of powdered sugar, they are especially pretty alongside a freshly pulled espresso or a cup of hot tea. This classic recipe is a beloved staple on inasrecipes.com for anyone who loves gluten-free, bakery-style European treats.
Tiramisu Cookies with Espresso and Mascarpone
Table of Contents
The Baking Science: Structure Without Gluten
Because these cookies contain no wheat flour, their structure relies entirely on the interplay of egg whites and ground almonds:
- The Role of Egg Whites: Instead of butter or yolks, egg whites act as the sole binder and moisture source. When whisked until frothy (but not whipped to meringue-like stiff peaks), they provide enough aeration to lift the cookies slightly while ensuring the interior stays dense and deeply chewy.
- Almond Flour Hydration: Resting the dough for 10 minutes is a crucial step. Ground almonds absorb moisture much slower than wheat flour. Giving the dough time to sit allows the almond flour to fully hydrate, transforming a sticky batter into a pliable dough that holds its shape in the oven.
- The Crunch Contrast: The sliced almonds pressed into the exterior not only add visual appeal but toast rapidly in the oven, releasing aromatic oils and providing a crisp contrast to the soft, marzipan-like center.
The Recipe: Soft Italian Almond Cookies
Prep time: 15 min | Bake time: 16–18 min | Yield: Approx. 18 cookies
Ingredients
For the Cookies:
- 2½ cups finely ground almond flour
- ¾ cup granulated sugar
- 2 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- 1½ teaspoons almond extract
- ¼ teaspoon salt
For the Coating:
- 1 cup sliced almonds
- ½ cup powdered sugar, for dusting
Instructions
1.Preheat and Prep:325°F (165°C).
Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2.Whisk the Dry Ingredients:
Whisk the finely ground almond flour, granulated sugar, and salt together in a medium bowl, ensuring you break up any almond lumps.
3.Froth the Egg Whites:Do not whip to stiff peaks.
In a separate bowl, whisk the egg whites with the vanilla and almond extracts until frothy and opaque.
4.Form the Dough:Rest for 10 minutes to hydrate.
Fold the dry mixture into the frothy egg whites until a thick, sticky dough forms. Let the dough rest for 10 minutes.
5.Portion and Roll:Keep hands slightly damp.
Place the sliced almonds in a shallow dish. Scoop the dough into 1½-tablespoon portions and roll them into balls using lightly dampened hands (too much water will make them slippery).
6.Coat in Almonds:Space 2 inches apart.
Roll each ball in the sliced almonds, gently pressing the nuts onto the surface so they adhere. Arrange them on the baking sheet and flatten slightly into thick discs.
7.Bake the Cookies:16–18 minutes.
Bake until the almond coating is lightly golden and the cookies are set on the outside but still feel soft in the center.
8.Cool and Dust:Wait until fully cooled.
Let the cookies cool on the baking sheet for 10 minutes to firm up, then carefully transfer them to a wire rack. Once completely cool, dust generously with powdered sugar.
Pro Tips
- Choose the Right Flour: Use finely ground blanched almond flour rather than almond meal. Almond meal contains the skins and will result in a gritty texture and a darker cookie.
- Control the Stickiness: Keep your hands slightly damp when shaping to prevent the dough from sticking to your palms, but be careful—too much water can make the dough slippery and prevent the sliced almonds from adhering.
- Handle with Care: Handle the cookies very gently while warm. They will seem slightly underbaked when you pull them from the oven, but they will firm up significantly as they cool on the baking sheet.
Frequently Asked Questions (FAQ)
What are some traditional Italian almond cookies?
Italy has a rich tradition of almond-based confections. Some of the most popular include Amaretti (both the crisp amaretti croccanti and soft amaretti morbidi), Ricciarelli (a soft, oval-shaped Sienese cookie dusted in powdered sugar), Pignoli (almond paste cookies rolled in pine nuts), and Cantucci (the classic crunchy Tuscan almond biscotti).
What is the most famous Italian cookie?
Biscotti (specifically Cantucci from Tuscany) are widely considered the most famous Italian cookie internationally. They are twice-baked for a hard, crunchy texture meant for dunking in Vin Santo or coffee. However, Amaretti are a very close second when it comes to global recognition.
What is another name for Italian almond cookies?
They are most commonly known as Amaretti. Depending on the region and specific texture, they might also be called Paste di Mandorla (almond pastes) in Southern Italy, or Ricciarelli in Siena.
How to make Sicilian almond cookies?
Sicilian almond cookies, known as Paste di Mandorla, are made using a very similar foundation of finely ground almonds (or almond paste), egg whites, and sugar. However, the Sicilian method often incorporates honey or lemon zest for added moisture and flavor. The dough is usually softer, piped onto baking sheets using a star tip, and garnished with a single candied cherry or a whole almond pressed into the center before baking.
Print
Soft Italian Almond Cookies with Sliced Almonds
- Total Time: 33 minutes
- Yield: Approx. 18 cookies
Description
Soft Italian almond cookies with a tender, chewy center, a lightly golden almond coating, and a generous dusting of powdered sugar.
Ingredients
- 2½ cups finely ground almond flour
- ¾ cup granulated sugar
- 2 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- 1½ teaspoons almond extract
- ¼ teaspoon salt
- 1 cup sliced almonds
- ½ cup powdered sugar, for dusting
Instructions
- Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Whisk the finely ground almond flour, granulated sugar, and salt together in a medium bowl, ensuring you break up any almond lumps.
- In a separate bowl, whisk the egg whites with the vanilla and almond extracts until frothy and opaque. Do not whip to stiff peaks.
- Fold the dry mixture into the frothy egg whites until a thick, sticky dough forms. Let the dough rest for 10 minutes to hydrate.
- Place the sliced almonds in a shallow dish. Scoop the dough into 1½-tablespoon portions and roll them into balls using lightly dampened hands.
- Roll each ball in the sliced almonds, gently pressing the nuts onto the surface so they adhere. Arrange them on the baking sheet 2 inches apart and flatten slightly into thick discs.
- Bake for 16–18 minutes, until the almond coating is lightly golden and the cookies are set on the outside but still feel soft in the center.
- Let the cookies cool on the baking sheet for 10 minutes to firm up, then carefully transfer them to a wire rack. Once completely cool, dust generously with powdered sugar.
Notes
Keep your hands slightly damp when shaping the sticky dough, but avoid using too much water. Do not overbake; the cookies should remain soft in the center. Dust with powdered sugar only after the cookies have completely cooled.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie