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    Home » Recipes » Amaretti Cookies with Cocktail Cherries

    Amaretti Cookies with Cocktail Cherries

    Published: May 31, 2021 · Modified: Apr 15, 2022 · by Debra with Leave a Comment · 1278 words. About 7 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    These classic Sicilian-style amaretti cookies are soft and chewy, and get a little extra pizzazz from cocktail cherries. Only five ingredients, gluten-free and dairy-free!

    This post is sponsored by Peninsula Premium Cocktail Cherries.

    Amaretti cookies with cherries on parchment paper.

    This post contains affiliate links. If you purchase through my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    There are as many versions of amaretti cookies in Italy as there are Italian grandmothers. Some are crunchy (croccanti), some are soft (morbidi) like these, and they come in every shape and size.

    At my local Italian market, they have a big bin of the individually wrapped crunchy kind right next to the checkout and I always stick my hand in there and grab a few for the road. The cute, soft, Sicilian ones even have maraschino cherries on top.

    So when Peninsula Premium Cocktail Cherries asked me to devise a recipe for their gorgeous, 100% American-grown and made cocktail cherries, that was the first place my mind went.

    Jump to:
    • What are amaretti cookies?
    • Ingredients
    • Step by step instructions
    • Tips
    • Related recipes
    • Recipe
    Amaretti cookies on a pink plate.

    What are amaretti cookies?

    Amaretti are a gluten-free, dairy-free cookie, kind of like an Italian macaron. They only have a few ingredients: almonds, egg whites, sugar, and then varied flavors like citrus, vanilla, or cherries. Some are also made with apricot kernels. Their name comes from the word amaro which means bitter, because they are typically made with bitter almonds.

    Ingredients

    Eggs, sugar, almond flour, cocktail cherries and amaretto.

    You only need 5 ingredients!

    • Cherries: These amaretti take inspiration from the Sicilian version that are dotted with a maraschino cherry in the center. But I'm upping the ante and using Peninsula Premium Cocktail Cherries to give them a little more swagger. They are grown and made in the USA with no artificial color or flavoring!
    • Amaretto: I got to thinking. I'm using cocktail cherries on the cookies, so why not put the cocktail IN the cookie?!?! So instead of almond extract, I swapped in amaretto liqueur. Yes, they have booze in them! If you know me at all, you know I love a boozy dessert. (If you prefer not to use liquor, substitute with almond extract instead.)
    • Almond flour: In Italy, amaretti cookies are made with bitter almonds or sometimes apricot kernels, but since we can't readily find those in the States, we're using regular almond flour.
    • All that's left are sugar and egg whites and we are good to go!

    Step by step instructions

    I adapted these from a beautiful recipe I found on She Loves Biscotti. Makes about 2 dozen amaretti.

    Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.

    Cocktail cherries draining on a paper towel.

    Count out 24 Peninsula Premium Cocktail Cherries and rinse them in a wire mesh strainer. Lay them out to dry on paper towels.

    A bowl of dry almond flour and other dry ingredients with a whisk.

    In a large mixing bowl, whisk together the almond flour and sugar.

    A hand mixer next to a bowl of whipped egg whites.

    Use a hand mixer to whisk the egg whites to soft peaks. Then gently fold in the amaretto.

    Finished amaretti dough in a bowl with a spatula.

    Add ⅓ of the egg whites into the almond flour mixture and gently fold together, then add the rest of the egg whites and continue folding until thoroughly combined. Be sure to scoop from the bottom and be sure all of the almond flour is incorporated. You'll have a slightly wet, sticky dough.

    A bowl of cookie dough with a scoop and a glass tray of cookies rolled in sugar.

    Fill a small shallow container or plate with sugar. Using a small cookie scoop, scoop a ball of dough into the palm of your hand, then roll into a ball between your palms. Drop the dough ball into the sugar and coat it evenly all the way around.

    Cookie dough balls on parchment paper.

    Place the cookies onto the prepared parchment-lined baking sheet about 2 inches apart.

    A woman's hand using a wooden spoon to make indentations in cookie dough balls.

    Use the end of a wooden spoon and gently press down to make shallow indentations on the top of each cookie dough ball.

    Amaretti cookie dough balls with cherries on parchment paper.

    Top each cookie with one Peninsula Premium Cocktail Cherry. Bake for 25 minutes until lightly golden on the bottom. While the cookies bake, repeat process with remaining dough.

    A sheet pan of amaretti cookies with a small jar and a small bowl of cherries in the foreground.

    Tips

    • Keep all that syrup left in the jar of cherries and use it to drizzle on ice cream, pancakes, cheesecake, anything really...
    • Use a small cookie scoop to keep each cookie the same size for even baking.
    • The dough is very sticky, so you'll need to rinse your hands periodically or keep a wet kitchen towel nearby as you roll the dough into balls.
    • Don't push down too hard when making the indentation for the cherry. If you smush it down too much, the dough underneath won't cook properly. Just make enough of a dent to hold the cherry. The sugar will help it stick to the cookie as it bakes.
    • Once completely cool, amaretti can be stored in an airtight container for 3-4 days.

    Related recipes

    Try these gluten free, dairy free sweet treats!

    • This Almond Flour Carrot Cake is based on an Italian olive oil cake recipe. Simple and delicious!
    • These Double Flourless Chocolate Cookies with Chocolate Chips and Hazelnuts are made in one bowl.

    Recipe

    Amaretti cookies with cherries on parchment paper.

    Amaretti Cookies with Cocktail Cherries

    These classic Sicilian-style amaretti cookies are soft and chewy, and get a little extra pizzazz from cocktail cherries. Only five ingredients, gluten-free and dairy-free!
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Italian
    Diet: Gluten Free
    Keyword: amaretti cookies
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 24 cookies
    Calories: 109kcal

    Equipment

    • cookie sheet
    • parchment paper
    • mixing bowls
    • whisk
    • hand mixer
    • silicone spatula
    • cookie scoop
    • wooden spoon
    • wire mesh strainer

    Ingredients

    • 2 ½ cups almond flour
    • 1 cup sugar
    • 3 egg whites
    • 1 teaspoon amaretto or almond extract
    • 24 Peninsula Premium Cocktail Cherries
    US Customary - Metric
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    Instructions

    • Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
    • Count out 24 cherries and rinse them in a wire mesh strainer. Lay them out to dry on paper towels.
    • In a large mixing bowl, whisk together the almond flour and sugar.
    • Use a hand mixer to whisk the egg whites to soft peaks. Then gently fold in the amaretto.
    • Add ⅓ of the egg whites into the almond flour mixture and gently fold together, then add the rest of the egg whites and continue folding until thoroughly combined. Be sure to scoop from the bottom and be sure all of the almond flour is incorporated. You'll have a slightly wet, sticky dough.
    • Fill a small shallow container or plate with sugar. Using a small cookie scoop, scoop a ball of dough into the palm of your hand, then roll into a ball between your palms. Drop the dough ball into the sugar and coat it evenly all the way around.
    • Place the cookies onto the prepared parchment-lined baking sheet about 2 inches apart. Use the end of a wooden spoon and gently press down to make shallow indentations on the top of each cookie dough ball.
    • Top each cookie with one cocktail cherry. Bake for 25 minutes until lightly golden on the bottom. While the cookies bake, repeat process with remaining dough.

    Notes

     
    • Use a small cookie scoop to keep each cookie the same size for even baking. 
    • The dough is very sticky, so you'll need to rinse your hands periodically or keep a wet kitchen towel nearby as you roll the dough into balls.
    • Don't push down too hard when making the indentation for the cherry. If you smush it down too much, the dough underneath won't cook properly. Just make enough of a dent to hold the cherry. The sugar will help it stick to the cookie as it bakes.
    • Keep all that syrup left from the jar of cherries and use it to drizzle on ice cream, pancakes, cheesecake, anything really...
    • Once completely cool, amaretti can be stored in an airtight container for 3-4 days.
     
    This post is sponsored by Peninsula Premium Cocktail Cherries. Thank you for supporting the brands that support Fine Foods Blog!
     
    This post contains affiliate links. If you purchase through my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 109kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 7mg | Fiber: 1g | Sugar: 11g | Vitamin A: 2IU | Calcium: 28mg | Iron: 1mg
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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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