The first time I tasted Marzipan – I couldn’t stand this almond-y treat. Something in its texture and smell was simply not to my taste, and it took me lots of tried to finally realize I actually really like marzipan. I think the first thing that came across as delicious-even-though-it-has-marzipan-flavor were Amaretti cookies.
Amaretti cookies are an Italian traditional cookies, and ever since I first tasted them – they became one of my top favorite cookie in the world. I love the rich almond flavor, the chewy texture and the fact that these cookies are simply delicious and so easy to make.
These Amaretti cookies are the perfect treat to enjoy with your coffee in the morning or in the afternoon. It’s gluten free so they are also perfect for Passover or for people who regularly avoid gluten and/or wheat flour.
Photo: Natalie Levin
Italian Amaretti Cookies
Based on a recipe of David Lebovitz, with some changes and minor adjustments.
For the cookies:
- 3 large egg whites (at room temperature)
- Pinch of salt
- 1/2 tsp. vanilla extract
- 300 grams blanched almond meal
- 200 grams (1 cup) sugar
- 2 tbsp. apricot jam
- 2 tbsp. amaretto liqueur
For topping:
- 200 grams sliced blanched almonds
- Preheat oven to 160c degrees and line a baking tray with baking paper.
- In a mixer bowl, whip egg whites, salt and vanilla until you get a stable and soft meringue.
- Add ground almonds and sugar and fold gently until smooth.
- Add apricot jam and amaretto liqueur and continue to fold gently until slightly sticky dough is formed.
- Put sliced almonds in a flat plate.
- With slightly wet hands take small pieces of dough and coat in sliced almonds. Create an elongated shape.
- Put the cookies on the pan.
- Bake for about 18-25 minutes or until golden brown.
- Cool completely and serve.
- Keep the Amaretti cookies in a sealed box for up to a week.
- These cookies do not contain flour, therefore are suitable for Passover and people who do not eat gluten.