Description
Raspberry jam amaretti cookies bring pure Italian bakery charm straight to your kitchen counter. Crisp almond-scented cookies filled with sweet raspberry jam create a delightful treat perfect for sharing with friends over coffee.
Ingredients
Scale
Main Ingredients:
- 2 ⅓ cups almond flour
- 2 large egg whites
- ⅔ cup granulated sugar
Supporting Ingredients:
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
Finishing Ingredients:
- Cane sugar or additional granulated sugar
- Powdered sugar
- Raspberry jam
Instructions
- Heat your oven to 325°F and prepare a parchment-lined baking sheet for your cookies.
- Whisk 2 large egg whites vigorously for exactly 1 minute until they become frothy and light.
- Add ⅔ cup granulated sugar and continue whisking for another full minute until the mixture looks creamy and thickened.
- Mix in ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract until fully incorporated.
- Gently fold 2 ⅓ cups almond flour into the batter until a smooth dough forms, then allow the mixture to rest for 5 minutes.
- Portion your dough into 15-16 equal balls, weighing approximately 30g each.
- Roll each ball generously in cane sugar, ensuring complete coverage.
- Arrange the sugared balls on your prepared baking sheet, spacing them 2 inches apart.
- Create a gentle indentation in the center of each ball using the back of a ½ teaspoon measuring spoon.
- Bake for 14-16 minutes until the cookie tops develop subtle cracks and edges turn pale golden.
- Immediately after removing from the oven, softly press the centers again to maintain the well shape.
- Allow cookies to cool completely on a wire rack.
- Fill each cookie center with roughly ¼ teaspoon of raspberry jam.
- Optionally dust the finished cookies with a light layer of powdered sugar before serving.
Notes
- Toast the almond flour briefly in a dry skillet before mixing to enhance its nutty flavor and add depth to the cookies.
- Use a silicone spatula when folding almond flour to keep the egg whites light and airy, ensuring a delicate cookie texture.
- For a gluten-free version, confirm your almond flour is certified gluten-free and check all extract labels carefully.
- When pressing indentations, work gently and quickly while cookies are warm to prevent cracking or breaking the delicate surface.
- Prep Time: 10 minutes
- Cook Time: 14-16 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 162
- Sugar: 8 g
- Sodium: 96 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg