I used to buy amaretti, those individually wrapped almond confections that come in large red tins, every Christmas, but they disappeared from local stores. So, I started making my own using a recipe I cut out of The New York Times many years ago.
These amaretti are flatter and chewier than the tinned variety, but the flavor is better. They’re spiced with cinnamon, cardamom and cloves, which enhance the almond flavor. I make them without refined sugar, substituting xylitol and coconut sugar, which may explain their lack of crispness.
Gluten-Free Amaretti Cookies
These cookies are chewier and flatter than traditional crisp Amaretti, but their flavor is stronger because they're spiced with cinnamon, cardamom and cloves.
- 1 cup almond flour or finely chopped blanched almonds
- 1/4 cup xylitol (or erythritol/monkfruit)
- 1/2 cup coconut sugar
- 1 teaspoon almond extract
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon cloves
- 2 egg whites
Put the bowl and beaters of a stand mixer in the fridge for half an hour.
Preheat oven to 300 degrees F.
Cover a baking sheet with parchment, and set aside.
In a small bowl, stir together the almond flour (or chopped almonds) with the xylitol, coconut sugar, almond extract, cinnamon, cardamom and cloves. Set aside.
Take the bowl and beaters out of the fridge, and beat the egg whites until they form stiff peaks.
Carefully fold the almond mixture into the egg whites until combined.
Drop spoonfuls of the dough onto the prepared baking sheet.
Bake at 300 degrees F for 15-20 minutes.
Remove from oven and allow to cool slightly, then remove from parchment paper.
Store the cookies in a tightly sealed container for up to 5 days.
Finely chop a cup of blanched almonds in a food processor. Or substitute almond meal or almond flour.
Mix the rest of the ingredients except egg whites into the chopped almonds.
Beat the egg whites until they form stiff peaks.
Carefully fold the almond mixture into the egg whites.
Drop the batter by teaspoonful onto a parchment covered baking sheet.
Bake in a 300 degree F oven for 15-20 minutes, until medium brown.
Remove from oven, and allow cookies to cool slightly, then remove from the parchment paper. They will be chewy.
Store amaretti in a sealed container for up to 5 days.