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Ridiculously Easy Italian Raspberry Jam Amaretti Cookies Recipe

Ridiculously Easy Italian Raspberry Jam Amaretti Cookies Recipe
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★★★★★

4.8 from 5 reviews

These Ridiculously Easy Italian Raspberry Jam Amaretti Cookies are light, airy, and bursting with almond flavor, perfectly complemented by a sweet raspberry jam center. Made with simple ingredients like almond flour, egg whites, and sugar, these traditional Italian cookies are delightfully chewy with a delicate crisp exterior. They’re finished with a dusting of powdered sugar for an elegant touch, making them an irresistible treat for any occasion.

Ingredients

Scale

Cookie Dough

  • 2 large egg whites
  • ⅔ cup granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 ⅓ cups almond flour (not almond meal)

For Rolling and Finishing

  • Cane sugar or granulated sugar (for rolling)
  • Powdered sugar (for dusting)
  • Raspberry jam (about 8 teaspoons for center filling)

Instructions

  1. Preheat oven and prepare pans: Preheat your oven to 325˚F (163˚C) and line sheet pans or cookie pans with parchment paper to prevent sticking and ensure easy clean-up.
  2. Whisk egg whites: In a medium to large bowl, whisk the egg whites for about 1 minute until they become very frothy and pale yellow in color.
  3. Add sugar and other ingredients: Add the granulated sugar to the frothy egg whites and whisk for another minute until the mixture is smooth, creamy white, and a bit thicker than heavy cream. Stir in the baking powder and salt until incorporated, then mix in the vanilla and almond extracts until fully combined.
  4. Incorporate almond flour: Slowly add the almond flour and stir gently until all the flour is fully absorbed into the batter, forming a dough.
  5. Rest the dough: Let the dough sit for 5 minutes to allow the almond flour to absorb the moisture, which makes it easier to roll into balls.
  6. Portion dough balls: Scoop the dough into 15-16 equal portions, each about 1 ounce (30 grams). Roll each portion into a ball. Don’t worry if they are slightly sticky or imperfect.
  7. Roll in sugar: Roll each dough ball in cane or granulated sugar to coat evenly. If needed, reroll to get a smooth coating. Place the coated balls on the parchment-lined pans, spacing them 2 inches apart for expansion.
  8. Make indentations: Using a ½ teaspoon measuring spoon, gently make an indentation in the center of each cookie to later hold the jam.
  9. Bake cookies: Bake for 14-16 minutes or until the cookies are cracked and have a very pale golden hue. Avoid overbaking to keep them chewy.
  10. Reinforce indentations & cool: Remove cookies from the oven and press the center indentations again with the ½ teaspoon spoon if needed. Transfer cookies to a wire rack and allow them to cool completely.
  11. Dust and fill: Once cooled, lightly dust each cookie with powdered sugar using a duster or fine mesh sieve. Fill each indentation with about ½ teaspoon of raspberry jam.
  12. Serve and store: Enjoy the cookies immediately or store them in a single layer in an airtight container to maintain their freshness.

Notes

  • Use almond flour rather than almond meal for a finer texture and better consistency.
  • Egg whites should be at room temperature for easier whisking.
  • Do not overbake the cookies as they should remain soft and chewy inside.
  • Raspberry jam is preferred for its tartness, but you can substitute with other fruit jams like apricot or strawberry if desired.
  • Store cookies in a single layer in an airtight container to prevent them from becoming soggy or losing texture.
  • If the dough is too sticky to handle, chilling for 10-15 minutes can improve manageability.
  • For a nut-free version, this recipe is not suitable due to the almond flour base.

Nutrition

Keywords: Italian cookies, Amaretti, almond cookies, raspberry jam cookies, easy cookie recipe, gluten free cookies, almond flour cookies, traditional Italian dessert

Find it online: https://deliciousdishspot.com/ridiculously-easy-italian-raspberry-jam-amaretti-cookies-recipe/